Sweet corn, pasta, Cotija, and creamy lime dressing make a bold, flavor-packed summer salad or main.
# What You Need:
→ Pasta
01 - 12 ounces short pasta such as rotini or penne
02 - 1 tablespoon kosher salt for boiling water
→ Vegetables
03 - 3 cups fresh or frozen corn kernels
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 and juice of 1 lime
15 - 0.5 teaspoon kosher salt
16 - 0.25 teaspoon black pepper
→ Finishing
17 - 3 ounces Cotija cheese, crumbled
18 - 1 jalapeño, seeded and finely diced, optional
19 - Extra lime wedges, for serving
# Directions:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente as specified on package. Drain and rinse under cold water. Set aside to cool.
02 - Heat a large skillet over medium-high heat. Add corn kernels and cook dry, stirring occasionally, for 5 to 7 minutes until lightly charred. Transfer to a large mixing bowl.
03 - Add diced red bell pepper, red onion, cilantro, and green onions to the bowl with charred corn.
04 - In a separate small bowl, whisk together 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 until everything is thoroughly coated.
06 - Fold in Cotija cheese and jalapeño if desired. Taste and adjust seasoning to preference.
07 - Serve chilled or at room temperature topped with extra lime wedges.
