Creamy pasta with charred corn, lime dressing, cherry tomatoes, and cotija cheese for a fresh, vibrant side.
# What You Need:
→ Pasta
01 - 12 ounces 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 pepper, 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 a boil. Add pasta and cook according to package directions until al dente. Drain in a colander and rinse under cool running water. Set aside.
02 - Heat a large skillet over medium-high heat. Add corn kernels and cook for 5 to 7 minutes, stirring occasionally, until golden and charred in 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, ground cumin, sea salt, and black pepper until completely smooth and well combined.
04 - Add the cooked pasta, charred corn, halved cherry tomatoes, diced red onion, chopped jalapeño, and fresh cilantro to the dressing. Toss gently until all components are evenly coated.
05 - Fold in the majority of the crumbled cotija cheese, reserving a portion for garnish.
06 - Transfer the salad to a serving bowl. Top with reserved cotija cheese and chili flakes. Serve with lime wedges on the side.
