Delish Lime and Corn Pasta Salad

Delish Lime and Corn Pasta Salad

Brenda 0

"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!"

Ingredients 30 m {{adjustedServings}} servings 382 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 382 kcal
  • 19%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 64.1g
  • 21%
  • Protein:
  • 12.5 g
  • 25%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 103 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

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  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.
  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.
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  • 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.
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Reviews 5

  1. 5 Ratings


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.

Karen D

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.

Magnolia Blossom

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 the pasta. Some chopped tomatoes would be a good addition.