Tender pasta tossed with charred corn, zesty lime, creamy dressing, and a touch of chili.
# Ingredient List:
→ Pasta
01 - 12 oz short pasta (rotini, penne, or fusilli)
→ Vegetables
02 - 2 cups fresh or frozen corn kernels (approx. 3–4 ears)
03 - 1 small red onion, finely diced
04 - 1 jalapeño, seeded and finely chopped
05 - 1/2 cup fresh cilantro, chopped
→ Dressing
06 - 1/2 cup mayonnaise
07 - 1/4 cup sour cream
08 - 1/4 cup cotija cheese, crumbled (or feta as substitute)
09 - Juice of 2 limes
10 - 1 tsp chili powder
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp garlic powder
13 - 1/2 tsp kosher salt
14 - 1/4 tsp ground black pepper
→ Finishing
15 - 1/4 cup cotija cheese, for topping
16 - Extra cilantro, for garnish
17 - Lime wedges, for serving
# How-To Steps:
01 - Boil pasta in generously salted water until al dente. Drain, rinse under cold water, and set aside to cool.
02 - Heat a skillet over medium-high and cook corn kernels, stirring occasionally, until lightly charred (5–7 minutes). Remove from heat and cool.
03 - Whisk mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth in a large bowl.
04 - Add cooled pasta, charred corn, red onion, jalapeño, cilantro, and half the cotija cheese to the bowl. Toss to coat evenly with dressing.
05 - Taste and adjust seasoning, then refrigerate for at least 20 minutes to enhance flavor.
06 - Sprinkle remaining cotija cheese and extra cilantro over the salad. Serve with lime wedges.
