Sweet corn, creamy dressing, lime, and Cotija cheese tossed with pasta. Easy, refreshing, and vegetarian.
# What You Need:
→ Pasta
01 - 12 ounces short pasta, such as rotini or penne
02 - 1 tablespoon 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 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 - Extra lime wedges, for serving
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain thoroughly, rinse under cold water, and set aside to cool.
02 - Heat a large skillet over medium-high. Add corn kernels and cook without oil, stirring occasionally for 5 to 7 minutes, until lightly charred. Transfer corn to a large mixing bowl.
03 - Add diced red bell pepper, red onion, cilantro, and sliced green onions to the bowl with charred corn.
04 - In a separate bowl, whisk mayonnaise, sour cream, minced garlic, smoked paprika, chili powder, cumin, lime zest and juice, kosher salt, and black pepper until fully combined.
05 - Add cooled pasta to corn and vegetables. Pour in the dressing and toss until everything is evenly coated.
06 - Gently fold in Cotija cheese and jalapeño, if using. Taste and adjust seasoning if needed.
07 - Serve chilled or at room temperature, accompanied by extra lime wedges.
