Ingredients
8 ounces rotini pasta
2 cups corn kernels (fresh, frozen, or canned)
1/2 cup cotija cheese, crumbled
1/4 cup red onion, finely diced
1/4 cup fresh cilantro, chopped
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon lime juice
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and pepper, to taste
Instructions
Cook the rotini pasta according to the package instructions until it reaches an al dente texture. Once cooked, drain the pasta and set it aside to cool.
While the pasta is cooking, heat a skillet over medium-high heat. Add the corn kernels and cook them for 5-7 minutes, stirring occasionally, until the corn is slightly charred. Remove from heat and allow the corn to cool.
In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper. Stir the mixture until it’s well blended.
Add the cooled pasta, charred corn, cotija cheese, red onion, and cilantro to the bowl. Toss everything together until the ingredients are evenly coated with the dressing.
Taste the pasta salad and adjust the seasoning as needed. Serve immediately or refrigerate until you’re ready to serve.
Notes
For a spicier kick, add diced jalapeños.
Substitute Greek yogurt for sour cream for a lighter version.
This salad can be made ahead and stored in the refrigerator for up to 2 days.
