Pasta Salad with Lime-Corn Dressing

    30 minutes

    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.

    6 people made this

    Serves: 4 

    • 250g uncooked fusilli pasta
    • 2 tablespoons butter
    • 1/4 cup red onion, finely chopped
    • 4 ears fresh corn, kernels cut from the cob
    • 2 limes, zested and juiced
    • 1 pinch cayenne pepper, or to taste
    • 1 pinch salt and ground black pepper to taste
    • 1/4 cup (30g) grated cheddar cheese, or as needed

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Cook the pasta uncovered, stirring occasionally, until cooked through but is still firm to the bite, about 8 minutes. Drain well in a colander.
    2. Heat the butter in a large frypan 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.

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    Reviews in English (6)


    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)