Charred corn, creamy dressing, lime, cotija, and pasta make a delicious vegetarian Mexican-inspired summer side.
# Components:
→ Pasta
01 - 12 oz short pasta, such as rotini, fusilli, or penne
→ Corn
02 - 3 cups fresh or frozen corn kernels (approximately 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 ground cumin
14 - Salt and freshly ground black pepper, to taste
→ Cheese
15 - 3.5 oz cotija cheese, crumbled (or use feta as an alternative)
→ Garnish
16 - Extra chopped cilantro
17 - Lime wedges
18 - Chili powder (optional)
# Directions:
01 - Boil pasta in a large pot of salted water until al dente, following package timing. Drain, rinse with cold water, and set aside.
02 - Heat a large skillet over medium-high. Add corn kernels and cook, stirring occasionally, until lightly charred in spots, about 5 to 6 minutes. Let cool.
03 - Whisk mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper in a large mixing bowl until smooth.
04 - Add the cooked pasta, charred corn, diced red bell pepper, sliced green onions, chopped cilantro, and jalapeño to the bowl. Toss until evenly coated.
05 - Gently incorporate crumbled cotija cheese, reserving some for garnishing.
06 - Taste and season further if needed with salt or lime juice.
07 - Chill salad or serve at room temperature. Garnish with additional cilantro, reserved cotija cheese, lime wedges, and a sprinkle of chili powder.
