This unusual combination of ingredients results in a delicious salad where the fresh corn contrasts perfectly with the tang of lime and bite of spice. You can serve it hot as a main, or cover and refrigerate and serve as a cold side salad.
Nice flavor! Very light and refreshing. I think I prefer this as a cold salad though. Be sure to let it cool in the frig, and only add the cheese right before serving or it will get soggy. - 03 May 2013
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* you do make this and plan to serve it as a cold salad, *DO* cool the pasta well first. Second, if you serve it as a cold salad, it definitely needs some kind of dressing. Lime juice flavor cooks away when it was heated. I'd save the lime juice to make some kind of dressing with it. Although we attempted to eat this and enjoy it with grilled chicken as a "warm salad," it wasn't really enjoyable. I ended up adding the leftovers to chicken tortilla soup, which was much, much better. It sounded like a good idea, but just didn't work. It just needs too much doctoring. - 06 Jun 2010 (Review from Allrecipes USA and Canada)
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 birthday party. Everyone loved it and asked for the recipe. To add color use tri-color rotini. - 08 Jun 2010 (Review from Allrecipes USA and Canada)