Creamy, tangy pasta salad with corn, lime, Cotija cheese, and fresh veggies. Bright and flavorful for summer meals.
# What You Need:
→ Pasta
01 - 12 oz short pasta, such as rotini or penne
02 - 1 Tbsp kosher salt, for boiling water
→ Vegetables
03 - 3 cups fresh or frozen corn kernels (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 Tbsp sour cream
10 - 1 clove garlic, minced
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp chili powder
13 - 1/2 tsp ground cumin
14 - Zest and juice of 1 lime
15 - 1/2 tsp kosher salt
16 - 1/4 tsp black pepper
→ Finishing
17 - 3 oz Cotija cheese, crumbled
18 - 1 jalapeño, seeded and finely diced (optional)
19 - Extra lime wedges, for serving
# Steps:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain pasta, rinse thoroughly with cold water, and set aside to cool.
02 - Heat a large skillet over medium-high. Add corn kernels and cook dry for 5–7 minutes, stirring occasionally, until lightly charred. Transfer to a large mixing bowl.
03 - Add diced red bell pepper, 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, cumin, lime zest and juice, salt, and black pepper until smooth.
05 - Add cooled pasta to the vegetable mixture. Pour the dressing over and toss until evenly coated.
06 - Fold in Cotija cheese and diced jalapeño (if using). Taste and adjust seasoning as necessary.
07 - Serve chilled or at room temperature, garnished with additional lime wedges as desired.
