Creamy pasta with charred corn, lime dressing, cotija cheese, cherry tomatoes, and cilantro for a fresh side.
# 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
# Method:
01 - Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Drain in colander and rinse under cool running water to stop cooking process. Set aside.
02 - Heat a large skillet over medium-high heat. Add corn kernels without added oil 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 large mixing bowl, whisk together sour cream, Greek yogurt, lime juice, lime zest, minced garlic, chili powder, smoked paprika, cumin, salt, and black pepper until mixture reaches smooth consistency.
04 - Add cooked pasta, charred corn, cherry tomatoes, diced red onion, jalapeño, and cilantro to bowl containing dressing. Gently toss until all ingredients are evenly coated with dressing.
05 - Fold in majority of crumbled cotija cheese, reserving small amount for final garnish.
06 - Transfer salad to serving bowl. Top with remaining cotija cheese and chili flakes if desired. Serve with lime wedges on the side.
