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.
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
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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.
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.
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