Description
This creamy pasta salad combines al dente rotini with smoky charred corn, crisp red onion, and fresh cilantro, all tossed in a tangy lime-mayo dressing and finished with crumbly cotija cheese.
Ingredients
- 12 ounces rotini pasta
- 2 tablespoons vegetable oil
- 2 cups corn kernels
- 1 small red onion diced
- 1 jalapeno seeded and chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup cotija cheese crumbled
- 1/4 cup cilantro chopped
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook rotini until al dente, about 8–10 minutes. Reserve 1/4 cup pasta water, drain and rinse under cold water.
- While pasta cooks, heat vegetable oil in a skillet over medium-high heat. Add corn kernels and cook until slightly charred, about 5–7 minutes, stirring occasionally.
- In a small bowl whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika and garlic powder until smooth.
- In a large bowl combine cooked pasta, charred corn, red onion, jalapeno and cilantro.
- Pour dressing over pasta mixture and toss to coat, adding reserved pasta water a little at a time to reach desired creaminess.
- Gently fold in cotija cheese, then season with salt and black pepper. Chill for at least 15 minutes before serving.
Notes
- For extra smoky flavor, use grilled corn on the cob and shave kernels off after charring.
- Adjust the jalapeno amount or remove seeds for a milder heat.
- Make ahead up to 4 hours and keep chilled; toss again before serving.
- Substitute Greek yogurt for sour cream for a lighter version.