Creamy pasta with charred corn, tangy lime, cherry tomatoes, cilantro, and cotija cheese.
# What You Need:
→ Pasta
01 - 12 oz short pasta (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 & Garnish
17 - 1/2 cup cotija cheese, crumbled
18 - 1/2 teaspoon chili flakes
19 - Lime wedges for serving
# How To Make It:
01 - Bring a large pot of salted water to boil. Add pasta and cook according to package instructions until al dente. Drain in a colander and rinse under cool running water to stop cooking. 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 lightly charred in spots. Remove from heat and allow to cool slightly before adding to pasta.
03 - In a separate bowl, whisk together sour cream, Greek yogurt, lime juice, lime zest, minced garlic, chili powder, smoked paprika, cumin, salt, and black pepper until smooth and well combined.
04 - Add charred corn, cherry tomatoes, diced red onion, jalapeño, and cilantro to the cooked pasta. Pour dressing over mixture and toss gently until all components are evenly coated.
05 - Fold in the majority of crumbled cotija cheese, reserving a small portion for final garnish. Mix gently to avoid breaking cheese crumbles.
06 - Transfer salad to a serving bowl or platter. Sprinkle with remaining cotija cheese and chili flakes. Serve immediately with lime wedges on the side.
