Charred corn, Cotija, and creamy lime dressing bring big flavor to this bright, easy pasta salad.
# What You Need:
→ Pasta
01 - 12 oz short pasta such as rotini or penne
02 - 1 Tbsp kosher salt for boiling water
→ Vegetables
03 - 3 cups fresh or frozen corn kernels
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 Tbsp sour cream
10 - 1 clove garlic, minced
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp chili powder
13 - 1/2 tsp ground cumin
14 - Zest and juice of 1 lime
15 - 1/2 tsp kosher salt
16 - 1/4 tsp black pepper
→ Finishing
17 - 3 oz Cotija cheese, crumbled
18 - 1 jalapeño, seeded and finely diced (optional)
19 - Extra lime wedges for serving
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse the pasta under cold water. Set aside to cool.
02 - Heat a large skillet over medium-high heat. Add corn kernels and cook without oil for 5 to 7 minutes, stirring occasionally, until lightly charred. Transfer to a large mixing bowl.
03 - Add diced red bell pepper, red onion, chopped cilantro, and sliced green onions to the bowl with the charred corn.
04 - In a separate small bowl, whisk together mayonnaise, sour cream, minced garlic, smoked paprika, chili powder, ground cumin, zest and juice of lime, kosher salt, and black pepper until smooth.
05 - Add cooled pasta to the vegetable mixture. Pour dressing over and toss until well combined and evenly coated.
06 - Fold in crumbled Cotija cheese and finely diced jalapeño, if desired. Taste and adjust seasoning as needed.
07 - Serve chilled or at room temperature with extra lime wedges.
