Mexican-style pasta salad with charred corn, Cotija cheese, fresh lime, and a touch of chili for bright flavors.
# What you'll need:
→ Pasta
01 - 12 oz 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, 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 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 corn kernels and cook dry 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, garlic, salt, and pepper until smooth.
04 - Add cooked pasta, charred corn, cherry tomatoes, red onion, cilantro, jalapeño if using, and Cotija cheese to the bowl with 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, chili flakes or Tajín, and lime wedges.
