Summer pasta salad with charred corn, creamy tangy dressing, fresh veggies, and Cotija cheese.
# Ingredient List:
→ 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 (approximately 4 ears fresh)
04 - 1 red bell pepper, diced
05 - 1/2 small red onion, finely diced
06 - 1/4 cup chopped fresh cilantro
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
# How-To Steps:
01 - Fill a large pot with water, add kosher salt, and bring to a boil. Add pasta and cook until al dente, following package time guidelines. Drain thoroughly, rinse pasta under cold water, and set aside to cool.
02 - Place a large skillet over medium-high heat. Add corn kernels and cook dry for 5–7 minutes, stirring occasionally until lightly charred. Transfer corn to a large mixing bowl.
03 - Combine diced red bell pepper, red onion, chopped cilantro, and sliced green onions with the charred corn in the mixing bowl.
04 - In a small bowl, thoroughly whisk together mayonnaise, sour cream, minced garlic, smoked paprika, chili powder, cumin, lime zest and juice, kosher salt, and black pepper until smooth.
05 - Add cooled pasta to the vegetable mixture. Pour dressing over the mixture and toss to coat evenly.
06 - Fold in crumbled Cotija cheese and diced jalapeño, if desired. Adjust seasoning to taste.
07 - Serve chilled or at room temperature, garnished with extra lime wedges.
