Description
A vibrant and flavorful pasta salad combining smoky grilled corn, tender shrimp, and a creamy lime-spiced dressing. Perfect for summer meals or gatherings, this salad is fresh, colorful, and easy to prepare.
Ingredients
32 oz cooked corn (about 5 cobs)
½ lb short-form pasta such as fusilli
¾ cup mayonnaise
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon paprika plus more for garnish
1 teaspoon ground coriander
2 teaspoons kosher salt
1 teaspoon cayenne optional
3 limes zested and juiced
⅔ cup cotija cheese crumbles (Cabot Crumbled Cotija or Tillamook Fine-Cut Mexican Blend)
¼ cup fresh cilantro chopped
1 lb cooked shrimp peeled and deveined
Instructions
1. Cook pasta according to instructions. Drain, rinse with cool water, and let cool.
2. Cook corn by boiling, grilling, or using pre-cooked corn. Let cool.
3. In a large bowl, combine mayonnaise, lime zest, lime juice, cumin, paprika, chili powder, coriander, salt, and cayenne. Mix until smooth.
4. Add pasta, corn, and shrimp to the dressing. Mix thoroughly.
5. Fold in cotija cheese, reserving a small amount for garnish.
6. Add chopped cilantro, reserving a few leaves for garnish.
7. Garnish with remaining cheese, paprika, and cilantro leaves before serving.
Notes
Reserve a small portion of dressing if making in advance to keep the salad fresh.
Pairs beautifully with grilled meats or as a stand-alone light meal.
For extra color and flavor, sprinkle additional paprika and cilantro on top before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixed & Tossed
- Cuisine: American, Mexican