I came up with this one night out of necessity and cannot stop eating it! It's good hot or cold, and you can add or change things. Bring a big bowl to a potluck and watch it disappear!
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
382 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Ingredients
2 tablespoons butter
2 limes, zested and juiced
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
¼ cup red onion, finely chopped
½ (16 ounce) package uncooked rotini pasta
4 ears fresh sweet corn, kernels cut from the cob
¼ cup shredded Cheddar cheese, or as needed (Optional)
