Creamy pasta tossed with charred corn, lime dressing, cotija cheese, and fresh vegetables in a vibrant mix.
# What You'll Need:
→ Pasta
01 - 12 oz 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, 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
18 - 1/2 teaspoon chili flakes
19 - Lime wedges for serving
# Directions:
01 - Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain in colander and rinse under cool running water. Transfer to a large mixing bowl.
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. Remove from heat and allow to cool slightly.
03 - In a separate bowl, whisk together sour cream, Greek yogurt, fresh lime juice, lime zest, minced garlic, chili powder, smoked paprika, ground cumin, sea salt, and black pepper until the mixture is smooth and well combined.
04 - Add the charred corn, halved cherry tomatoes, diced red onion, chopped jalapeño, and fresh cilantro to the cooked pasta. Pour the dressing over the mixture and toss gently until all components are evenly coated.
05 - Fold in the majority of the crumbled cotija cheese, reserving some for topping. Transfer the salad to a serving bowl and sprinkle with remaining cotija cheese and chili flakes. Serve with lime wedges on the side.
