Sweet corn, lime, Cotija cheese, and chili create a vibrant, zesty Mexican-American pasta side or light meal.
# What You'll Need:
→ Pasta
01 - 12 ounces short pasta such as rotini, fusilli, or penne
→ Vegetables
02 - 2 cups fresh corn kernels or frozen, thawed
03 - 1 cup cherry tomatoes, halved
04 - 1/2 small red onion, finely diced
05 - 1/4 cup fresh cilantro, chopped
06 - 1 jalapeño, seeded and finely chopped (optional)
→ Dressing
07 - 1/3 cup mayonnaise
08 - 1/4 cup sour cream
09 - 3 tablespoons fresh lime juice
10 - 1/2 teaspoon chili powder
11 - 1/2 teaspoon smoked paprika
12 - 1/4 teaspoon ground cumin
13 - 1 clove garlic, minced
14 - Salt and black pepper, to taste
→ Cheese & Toppings
15 - 3/4 cup Cotija cheese, crumbled
16 - Chili flakes or Tajín seasoning, for garnish (optional)
17 - Lime wedges, for serving
# How to Make It:
01 - Boil pasta in salted water according to package directions until just al dente. Drain thoroughly and rinse under cold water to halt cooking. Set aside to cool.
02 - Heat a large skillet over medium-high heat. Add corn kernels and cook dry, stirring occasionally, for 4–5 minutes or until lightly charred. Transfer kernels to a bowl and allow to cool.
03 - In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, minced garlic, salt, and black pepper until smooth.
04 - Add cooled pasta, charred corn, cherry tomatoes, red onion, cilantro, jalapeño if desired, and Cotija cheese to the dressing. Toss gently until everything is evenly coated.
05 - Taste the salad and adjust seasoning as needed. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
06 - Before serving, garnish with additional Cotija cheese, chili flakes or Tajín, and lime wedges.
