Ingredients30 m servings 382
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- Heat the butter in a large skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Mix in the corn, lime zest, and lime juice. Season with cayenne pepper, salt, and pepper. Continue cooking until corn is warmed through and tender. Toss pasta with the corn mixture and Cheddar cheese. Serve hot, or cover and refrigerate and serve as a cold salad.
- Cook's Note:
- I'm sharing my original recipe, but I plan to try it next time with a couple minced jalapenos in place of the cayenne. The dish is fantastic. The fresh corn retains a starchy sweetness that contrasts perfectly with the tang of lime and bite of spice. If you leave your pasta al dente, there's a nice contrast between its chewiness and the crisp bite of the fresh corn.
Per Serving: 382 calories; 10.1 64.1 12.5 23 103 Full nutrition
ReviewsRead all reviews 5
Don't waste really good cob corn for this recipe! I would not plan on serving this warm, as the shredded cheese will just melt into little blobs throughout the pasta - it did for ours. *IF* yo...
I thought this was a great summer salad. I served it cold. The pasta does tend to soak up the lime juice overnight but if you serve it the same day it is not a problem. I took it to a birthda...
Made this rescipe as is. I served this cold and it needed something to bind it with the pasta, a dressing of some type. I would either use more corn or less pasta. The corn seemed lost among ...
Lime almost overpowers the dish. Still very tasty but might want to cut down the Lime Juice & Zest