A creamy pasta salad with charred corn, lime dressing, cotija cheese, tomatoes, and fresh herbs.
# 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
# Cooking Steps:
01 - Cook the pasta in salted boiling water according to package instructions until al dente. Drain and rinse under cool water. Set aside.
02 - Heat a large skillet over medium-high heat. Add the corn and cook for 5 to 7 minutes, stirring occasionally, until charred in spots. Remove from heat and let cool slightly.
03 - In a large bowl, whisk together sour cream, Greek yogurt, lime juice, lime zest, garlic, chili powder, smoked paprika, cumin, salt, and black pepper until smooth.
04 - Add the cooked pasta, charred corn, cherry tomatoes, red onion, jalapeño, and cilantro to the dressing. Toss gently to coat everything evenly.
05 - Fold in most of the cotija cheese, reserving a bit for garnish.
06 - Transfer to a serving bowl. Sprinkle with remaining cotija cheese and chili flakes. Serve with lime wedges.
