Summer pasta salad with corn, creamy dressing, Cotija cheese, lime, and fresh vegetables. Bright, flavorful, easy.
# 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
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
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, rinse under cold water, and allow to cool.
02 - Heat a large skillet over medium-high heat. Add corn kernels and cook dry for 5 to 7 minutes, stirring occasionally, until lightly charred. Transfer corn to a mixing bowl.
03 - Add diced red bell pepper, red onion, chopped cilantro, and sliced green onions to the charred corn.
04 - In a small bowl, whisk mayonnaise, sour cream, minced garlic, smoked paprika, chili powder, cumin, lime zest, lime juice, salt, and black pepper until smooth.
05 - Combine cooled pasta with vegetable mixture. Pour dressing over and toss thoroughly to coat.
06 - Gently fold in Cotija cheese and jalapeño if using. Taste and adjust seasoning as desired.
07 - Serve chilled or at room temperature with extra lime wedges.
