Ingredients
12 oz penne pasta
4 ears fresh sweet corn, husked
1 cup crumbled cotija cheese
1/4 cup red onion, finely diced
1/4 cup fresh cilantro, chopped
Juice of 2 limes
2 tbsp olive oil
1 tbsp mayonnaise
1 tbsp honey
1 tsp chili flakes (optional)
Salt to taste
Instructions
Preheat oven to 400°F (200°C)
Place corn on a baking sheet and roast for 15 minutes or until charred
Cook pasta according to package instructions, then drain and set aside
Let corn cool, then cut kernels from cobs
In a large bowl, whisk lime juice, olive oil, mayonnaise, honey, chili flakes, and salt to make the dressing
Add pasta, roasted corn, red onion, chopped cilantro, and half the cotija cheese to the bowl
Toss everything to coat evenly with the dressing
Transfer to a serving dish and top with remaining cotija
Notes
Cotija can be replaced with other fresh, crumbly cheeses
Best served at room temperature or cold
Stores in refrigerator for 2-3 days
Customize with grilled chicken or shrimp for protein
- Prep Time: 20
- Cook Time: 15
- Category: Mediterranean Table
- Method: Chilling
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg