Description
A vibrant fusion dish blending smoky charred corn, tangy cotija cheese, and chili butter with al dente pasta for a creamy, flavorful salad that balances heat and freshness.
Ingredients
1 lb short pasta (rotini or fusilli)
4 oz cream cheese (room temperature)
1/3 cup sour cream (or Greek yogurt)
3/4 cup cotija cheese, crumbled
2 cups roasted corn kernels
1/2 cup spicy cheddar cheese, diced
8 tbsp (1 stick) butter
1 tbsp chili powder
1 tbsp cayenne pepper
1 cup mayonnaise
3 tbsp lime juice
1 tbsp agave syrup
4 cups romaine lettuce, chopped
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro
Instructions
Cook pasta in salted water until al dente; drain and set aside.
In a large bowl, blend room-temperature cream cheese and sour cream until smooth.
Fold in cotija cheese, roasted corn, spicy cheddar, chopped romaine, basil, and cilantro.
Combine in a separate bowl: butter, chili powder, and cayenne; melt in microwave or on stovetop.
In another small bowl, whisk mayonnaise, lime juice, and agave syrup to create lime mayo.
Warm chili butter slightly and drizzle over pasta before adding to dressing mixture.
Stir until evenly coated; chill for 5-10 minutes before serving.
Notes
Substitute Greek yogurt for sour cream for extra protein
Use Feta cheese for a saltier cotija alternative
Add jalapeños for additional heat
Can be made vegetarian by omitting cheddar cheese (if desired)
- Prep Time: 20
- Cook Time: 15
- Category: Easy Pasta Recipes for Quick Family Dinners
- Method: Blending
- Cuisine: Mexican-American Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 70mg