Vibrant pasta with corn, peppers, creamy lime dressing, Cotija cheese. Fresh, tangy, and perfect for summer gatherings.
# What You'll Need:
→ Pasta
01 - 12 oz 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 oz Cotija cheese, crumbled
19 - 1 jalapeño, seeded and finely diced (optional)
20 - Extra lime wedges, for serving
# Steps:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain in a colander, rinse under cold water, and set aside to cool.
02 - Heat a large skillet over medium-high heat. Add corn kernels and cook dry, 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, chopped cilantro, and sliced green onions to the bowl with corn.
04 - In a small bowl, whisk mayonnaise, sour cream, minced garlic, smoked paprika, chili powder, cumin, lime zest, lime juice, kosher salt, and black pepper until smooth.
05 - Add cooled pasta to the vegetable mixture. Pour dressing over the salad and toss gently until well coated.
06 - Fold in Cotija cheese and diced jalapeño if using. Taste and adjust seasoning as needed.
07 - Serve chilled or at room temperature. Garnish with lime wedges as desired.
