Charred corn, pasta, Cotija cheese, lime, and veggies combine for a bright, flavorful Mexican-inspired dish.
# What You'll Need:
→ Pasta
01 - 12 ounces short pasta (rotini or penne)
02 - 1 tablespoon kosher salt (for boiling water)
→ Vegetables
03 - 3 cups corn kernels (fresh or frozen, about 4 ears fresh)
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
# How-To Steps:
01 - Fill a large pot with water, add salt, and bring to a boil. Cook pasta according to package instructions until al dente. Drain, rinse under cold water, and set aside to cool.
02 - Place corn kernels in a large dry skillet over medium-high heat and cook for 5 to 7 minutes, stirring occasionally, until lightly charred. Transfer corn to a large mixing bowl.
03 - Add diced red bell pepper, finely diced red onion, chopped cilantro, and sliced green onions to the mixing bowl with corn.
04 - In a small bowl, whisk together mayonnaise, sour cream, minced garlic, smoked paprika, chili powder, ground cumin, lime zest, lime juice, salt, and black pepper until the mixture is smooth.
05 - Add cooled pasta to the vegetable mixture. Pour dressing over and toss thoroughly so all ingredients are evenly coated.
06 - Fold in crumbled Cotija cheese and jalapeño (if using). Taste and adjust seasoning as desired.
07 - Serve chilled or at room temperature with extra lime wedges.
