Creamy pasta salad with charred corn, lime dressing, cotija cheese, and fresh vegetables.
# Components:
→ Pasta
01 - 12 ounces short pasta such as fusilli, penne, or rotini
→ Vegetables
02 - 3 cups fresh or frozen corn kernels
03 - 1 cup cherry tomatoes, halved
04 - 1 small red onion, finely diced
05 - 1 jalapeño pepper, seeded and finely chopped
06 - 1/2 cup fresh cilantro, chopped
→ Dressing
07 - 1/3 cup sour cream
08 - 1/4 cup Greek yogurt
09 - 2 tablespoons fresh lime juice
10 - 1 1/2 teaspoons lime zest
11 - 2 cloves garlic, minced
12 - 1 teaspoon chili powder
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon ground cumin
15 - 1/2 teaspoon sea salt
16 - 1/4 teaspoon black pepper
→ Cheese and Garnish
17 - 1/2 cup cotija cheese, crumbled or feta cheese as substitute
18 - 1/2 teaspoon red chili flakes
19 - Lime wedges for serving
# Directions:
01 - Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Drain in a colander and rinse under cool running water to stop the cooking process. Set aside.
02 - Heat a large skillet over medium-high heat. Add corn kernels and cook for 5 to 7 minutes, stirring occasionally, until kernels develop charred spots. Transfer to a plate and allow to cool slightly.
03 - In a large mixing bowl, whisk together sour cream, Greek yogurt, lime juice, lime zest, minced garlic, chili powder, smoked paprika, ground cumin, sea salt, and black pepper until the mixture reaches a smooth, consistent texture.
04 - Add the cooled pasta, charred corn, halved cherry tomatoes, diced red onion, chopped jalapeño, and fresh cilantro to the dressing. Toss gently with a large spoon until all ingredients are evenly coated.
05 - Gently fold in most of the crumbled cotija cheese into the salad, reserving a portion for final garnish.
06 - Transfer the salad to a serving bowl. Sprinkle remaining cotija cheese and red chili flakes on top. Arrange lime wedges around the bowl for serving.
