A zesty pasta salad with charred corn, Cotija cheese, lime, and chili for lively, fresh flavors.
# What You Need:
→ Pasta
01 - 12 ounces short pasta such as rotini, fusilli, or penne
→ Vegetables
02 - 2 cups fresh corn kernels, approximately 3 ears or frozen and thawed
03 - 1 cup cherry tomatoes, halved
04 - 1/2 small red onion, finely diced
05 - 1/4 cup fresh cilantro, chopped
06 - 1 jalapeño pepper, seeded and finely chopped, optional
→ Dressing
07 - 1/3 cup mayonnaise
08 - 1/4 cup sour cream
09 - 3 tablespoons fresh lime juice, approximately 2 limes
10 - 1/2 teaspoon chili powder
11 - 1/2 teaspoon smoked paprika
12 - 1/4 teaspoon ground cumin
13 - 1 clove garlic, minced
14 - Salt and black pepper to taste
→ Cheese and Toppings
15 - 3/4 cup Cotija cheese, crumbled plus extra for garnish
16 - 1/2 teaspoon chili flakes or Tajín seasoning, optional for garnish
17 - Lime wedges for serving
# How To Make It:
01 - Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
02 - Heat a large skillet over medium-high heat. Add the corn kernels and cook without oil for 4 to 5 minutes, stirring occasionally, until lightly charred. Remove from heat and let cool.
03 - In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, minced garlic, salt, and pepper until smooth.
04 - Add the cooked pasta, charred corn, cherry tomatoes, red onion, cilantro, jalapeño if using, and Cotija cheese to the bowl with the dressing. Toss gently until everything is well coated.
05 - Taste and adjust seasoning as needed. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
06 - Before serving, garnish with extra Cotija cheese, chili flakes or Tajín seasoning, and lime wedges.
