Fresh corn, creamy dressing, tangy lime and Cotija cheese bring bold flavors to a summer pasta salad.
# Needed Ingredients:
→ Pasta
01 - 12 oz short pasta such as rotini or penne
02 - 1 tablespoon kosher salt for boiling water
→ Vegetables
03 - 3 cups corn kernels, fresh or frozen (about 4 ears fresh)
04 - 1 red bell pepper, diced
05 - 0.5 small red onion, finely diced
06 - 0.25 cup fresh cilantro, chopped
07 - 2 green onions, sliced
→ Dressing
08 - 0.33 cup mayonnaise
09 - 2 tablespoons sour cream
10 - 1 clove garlic, minced
11 - 0.5 teaspoon smoked paprika
12 - 0.5 teaspoon chili powder
13 - 0.5 teaspoon ground cumin
14 - zest of 1 lime
15 - juice of 1 lime
16 - 0.5 teaspoon kosher salt
17 - 0.25 teaspoon black pepper
→ Finishing
18 - 3 oz Cotija cheese, crumbled
19 - 1 jalapeño, seeded and finely diced (optional)
20 - lime wedges for serving
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and rinse under cold water, then set aside to cool.
02 - Heat a large skillet over medium-high. Add corn kernels and cook dry for 5 to 7 minutes, stirring occasionally, until lightly charred. Transfer to a large mixing bowl.
03 - Add diced red bell pepper, finely diced red onion, chopped cilantro, and sliced green onions to the bowl with charred corn.
04 - In a small bowl, whisk mayonnaise, sour cream, minced garlic, smoked paprika, chili powder, ground cumin, lime zest, lime juice, kosher salt, and black pepper until smooth.
05 - Add cooled pasta to the vegetable mixture. Pour dressing over and toss thoroughly to coat.
06 - Gently fold in crumbled Cotija cheese and jalapeño if using. Taste and adjust seasoning as needed.
07 - Serve chilled or at room temperature with lime wedges alongside.
