Ingredients
Method
- Bring a large pot of heavily salted water to a boil. Cook the pasta until al dente, about 1 minute less than the package instructions. Drain and toss with 1 tablespoon of lime juice. Allow the pasta to cool to room temperature, then place in the fridge for 20 minutes to chill.
- Grill the corn on the cob until charred. If using a skillet, heat 1 tablespoon of oil over high heat and add the corn in a single layer. Let sit undisturbed for 2–3 minutes, then toss and cook for another 2 minutes. Cool completely.
- In a medium bowl, whisk together the mayonnaise, sour cream, garlic, lime juice, lime zest, chili powder, smoked paprika, and cumin.
- Finely dice the red onion, jalapeño (seeds removed for mild heat), and chop the cilantro.
- In a large serving bowl, add the chilled pasta, charred corn, diced vegetables, and crumbled Cotija cheese. Pour the dressing over the top and gently fold to combine until everything is evenly coated.
- Let the salad sit in the refrigerator for at least 1 hour before serving to allow the flavors to meld. This marination phase enhances the overall flavor.
Notes
With the perfect balance of flavors, this dish is a great addition to a summer BBQ or as a meal prep option for busy days. The key to this recipe is the 'double-dress' technique that keeps the pasta creamy without becoming too dry.
