Ingredients:
12 oz (340g) rotini or penne pasta
3 cups corn kernels (fresh, frozen, or canned)
½ cup mayonnaise
½ cup sour cream
1 tbsp lime juice
1 tsp chili powder
1 tsp cumin
¼ cup fresh cilantro, chopped
½ cup cotija cheese (or feta), crumbled
2 green onions, chopped
1 jalapeño, finely chopped (optional)
Salt and pepper, to taste
Lime wedges, for garnish
Instructions:
Cook the Pasta:
Cook the pasta in a large pot of salted boiling water according to package instructions. Drain, rinse under cold water, and set aside.
Prepare the Corn:
If using fresh corn, grill or sauté the kernels until lightly charred.
For frozen or canned corn, drain any excess liquid and sauté in a hot skillet for 5 minutes to enhance the flavor.
Make the Dressing:
In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper.
Combine the Salad:
Add the cooked pasta, charred corn, cilantro, green onions, jalapeño (if using), and crumbled cotija cheese to the bowl. Toss until everything is well-coated with the dressing.
Chill and Serve:
Refrigerate the pasta salad for at least 30 minutes to let the flavors meld. Serve chilled with lime wedges on the side for added tanginess.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6-8
