Summer pasta salad with corn, cotija, and lime, tossed in a creamy, tangy dressing and fresh vegetables.
# What You'll 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
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 of 1 lime
15 - Juice of 1 lime
16 - 1/2 teaspoon kosher salt
17 - 1/4 teaspoon black pepper
→ Finishing
18 - 3 ounces Cotija cheese, crumbled
19 - 1 jalapeño, seeded and finely diced (optional)
20 - Lime wedges for serving
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, rinse with cold water, and set aside to cool.
02 - Heat a large skillet over medium-high heat. Add corn kernels and cook, dry, for 5 to 7 minutes, stirring occasionally, until lightly charred. Transfer corn to a large mixing bowl.
03 - Add diced red bell pepper, red onion, chopped cilantro, and green onions to the bowl with charred corn.
04 - In a separate small bowl, whisk together mayonnaise, sour cream, minced garlic, smoked paprika, chili powder, ground cumin, lime zest, lime juice, kosher salt, and black pepper until the mixture is smooth.
05 - Add cooled pasta to the bowl with vegetables. Pour dressing over the mixture and toss until the pasta and vegetables are well coated.
06 - Fold in the crumbled Cotija cheese and jalapeño if using. Taste and adjust salt or lime if needed.
07 - Serve chilled or at room temperature with extra lime wedges on the side.
