Bright flavors of corn, lime, Cotija cheese, and chili combine in a fresh pasta dish.
# What You Need:
→ Pasta
01 - 12 oz short pasta such as rotini, fusilli, or penne
→ Vegetables
02 - 2 cups fresh corn kernels, approximately 3 ears or frozen and thawed
03 - 1 cup cherry tomatoes, halved
04 - 1/2 small red onion, finely diced
05 - 1/4 cup fresh cilantro, chopped
06 - 1 jalapeño, seeded and finely chopped, optional
→ Dressing
07 - 1/3 cup mayonnaise
08 - 1/4 cup sour cream
09 - 3 tablespoons fresh lime juice, approximately 2 limes
10 - 1/2 teaspoon chili powder
11 - 1/2 teaspoon smoked paprika
12 - 1/4 teaspoon ground cumin
13 - 1 clove garlic, minced
14 - Salt and black pepper to taste
→ Cheese and Toppings
15 - 3/4 cup Cotija cheese, crumbled plus additional for garnish
16 - 1/2 teaspoon chili flakes or Tajín seasoning, optional for garnish
17 - Lime wedges for serving
# How to Make:
01 - Cook pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
02 - Heat a large skillet over medium-high heat. Add corn kernels and cook without oil for 4 to 5 minutes, stirring occasionally, until lightly charred. Remove from heat and allow to cool completely.
03 - In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, minced garlic, salt, and pepper until smooth and well combined.
04 - Add cooled pasta, charred corn, cherry tomatoes, diced red onion, cilantro, jalapeño if using, and Cotija cheese to the bowl with dressing. Toss gently until all ingredients are evenly coated.
05 - Taste and adjust seasoning as needed with additional salt, pepper, or lime juice. Transfer to refrigerator and chill for at least 30 minutes to allow flavors to meld.
06 - Before serving, garnish with additional crumbled Cotija cheese, chili flakes or Tajín seasoning, and lime wedges on the side.
