A vibrant pasta salad with corn, lime, cotija, and zesty herbs—great for summer and easy to prepare.
# What You'll Need:
→ Pasta
01 - 12 oz short pasta, such as rotini, fusilli, or penne
→ Corn
02 - 3 cups fresh or frozen corn kernels (about 4 ears of corn)
→ Vegetables & Herbs
03 - 1 small red bell pepper, diced
04 - 3 green onions, thinly sliced
05 - 1/4 cup fresh cilantro, chopped
06 - 1 small jalapeño, seeded and finely diced (optional)
→ Dressing
07 - 1/3 cup mayonnaise
08 - 1/3 cup sour cream
09 - 2 tablespoons fresh lime juice
10 - 1/2 teaspoon chili powder
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon garlic powder
13 - 1/4 teaspoon cumin
14 - Salt and black pepper, to taste
→ Cheese
15 - 3.5 oz cotija cheese, crumbled (or feta as substitute)
→ Garnish
16 - Extra chopped cilantro
17 - Lime wedges
18 - Chili powder, optional
# Steps to Follow:
01 - Boil a large pot of salted water. Add pasta and cook until al dente according to package directions. Drain, rinse with cold water to cool, and set aside.
02 - Heat a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred in spots, about 5 to 6 minutes. Transfer to a bowl and let cool.
03 - In a large mixing bowl, whisk mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper until smooth and well blended.
04 - Add cooked pasta, charred corn, red bell pepper, green onions, cilantro, and jalapeño (if using) to the bowl. Toss thoroughly to coat all ingredients with dressing.
05 - Fold in crumbled cotija cheese gently, reserving a small amount for garnish.
06 - Taste and adjust salt or pepper as needed.
07 - Serve chilled or at room temperature, garnished with reserved cotija, extra cilantro, lime wedges, and a sprinkle of chili powder.
