Description

A creamy, tangy, and spicy twist on classic pasta salad, this dish blends charred corn, cotija cheese, chili-lime dressing, and al dente pasta. It’s an easy make-ahead favorite for potlucks, BBQs, or quick dinners.

Ingredients

12 oz rotini pasta

3 cups charred corn kernels (about 4 ears fresh or 2 cans drained)

1/2 cup finely chopped red onion

1/2 cup crumbled cotija cheese (plus more for topping)

1/4 cup chopped fresh cilantro

1/2 cup sour cream

1/3 cup mayonnaise

Juice of 1 lime (about 2 tablespoons)

1 tsp chili powder

1/2 tsp smoked paprika

Salt and black pepper to taste

Instructions

Cook the rotini in salted water until al dente. Drain and rinse with cold water. Set aside.
Char the corn using a grill or skillet until golden and slightly blackened.
In a large bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, smoked paprika, salt, and pepper.
Add pasta, corn, red onion, cotija, and cilantro to the dressing. Mix well.
Chill for 30 minutes before serving. Sprinkle extra cotija and chili powder on top before serving.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner