Bright corn, pasta, creamy Cotija, tangy lime and herbs blend for a hearty, flavorful Mexican-inspired salad.
# 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 corn kernels, fresh or frozen (approximately 4 ears corn)
04 - 1 red bell pepper, diced
05 - 1/2 small red onion, finely diced
06 - 1/4 cup fresh cilantro, chopped
07 - 2 green onions, sliced
→ Dressing
08 - 1/3 cup mayonnaise
09 - 2 tablespoons sour cream
10 - 1 clove garlic, minced
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon chili powder
13 - 1/2 teaspoon ground cumin
14 - Zest and juice of 1 lime
15 - 1/2 teaspoon kosher salt
16 - 1/4 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 - Fill a large pot with water, add 1 tablespoon kosher salt, and bring to a boil. Cook pasta according to package instructions until al dente. Drain through a colander, rinse with cold water, and set aside to cool.
02 - Heat a large skillet over medium-high. 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, finely diced red onion, chopped cilantro, and sliced green onions to the bowl with the 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 corn and vegetable mixture. Pour dressing over and toss gently until all components are evenly coated.
06 - Fold in crumbled Cotija cheese and diced jalapeño if using. Taste and adjust seasoning if necessary.
07 - Serve chilled or at room temperature, garnished with extra lime wedges.
