Summer pasta salad bursting with corn, Cotija, creamy dressing, and lime for a fresh, Mexican-inspired main or side.
# Components:
→ Pasta
01 - 12 oz short pasta such as rotini or penne
02 - 1 tablespoon kosher salt for boiling
→ Vegetables
03 - 3 cups corn kernels, fresh or frozen
04 - 1 red bell pepper, diced
05 - 0.5 small red onion, finely diced
06 - 0.25 cup fresh cilantro, chopped
07 - 2 green onions, sliced
→ Dressing
08 - 0.33 cup mayonnaise
09 - 2 tablespoons sour cream
10 - 1 clove garlic, minced
11 - 0.5 teaspoon smoked paprika
12 - 0.5 teaspoon chili powder
13 - 0.5 teaspoon ground cumin
14 - zest and juice of 1 lime
15 - 0.5 teaspoon kosher salt
16 - 0.25 teaspoon black pepper
→ Finishing
17 - 3 oz Cotija cheese, crumbled
18 - 1 jalapeño, seeded and finely diced (optional)
19 - extra lime wedges for serving
# Directions:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente following package directions. Drain, rinse under cold water, and set aside to cool.
02 - Heat a large skillet over medium-high. Add corn kernels and cook dry for 5 to 7 minutes, stirring occasionally, until lightly charred. Transfer to a mixing bowl.
03 - Add diced red bell pepper, finely diced red onion, chopped cilantro, and sliced green onions to the bowl with corn.
04 - In a small bowl, whisk together mayonnaise, sour cream, minced garlic, smoked paprika, chili powder, cumin, lime zest, lime juice, salt, and black pepper until creamy and smooth.
05 - Add cooled pasta to vegetable mixture. Pour dressing over and toss until ingredients are thoroughly coated.
06 - Fold in crumbled Cotija cheese and diced jalapeño if desired. Taste and adjust seasoning.
07 - Serve chilled or at room temperature, garnished with extra lime wedges.
