Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water, and rinse briefly with cool water to prevent sticking. Set aside.1 pound dried pasta
- While the pasta is cooking, heat the olive oil in a large skillet or cast-iron pan over medium-high heat. Add the corn kernels (you can either cut them off the cob or grill the cobs whole and then cut them), and cook, stirring occasionally, until lightly charred and tender, about 5-7 minutes. Remove from heat and let cool slightly.2 tablespoons olive oil, 4 ears corn
- In a medium bowl, whisk together the mayonnaise, sour cream, fresh lime juice, chili powder, ground cumin, and garlic powder. Season generously with salt and freshly ground black pepper to taste.1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons fresh lime juice, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/4 teaspoon garlic powder, to taste salt, to taste freshly ground black pepper
- In a large serving bowl, combine the cooked and cooled pasta, roasted corn kernels, crumbled cotija cheese, chopped cilantro, and chopped red onion.1 pound dried pasta, 4 ears corn, 1/2 cup crumbled cotija cheese, 1/4 cup finely chopped fresh cilantro, 1/4 cup finely chopped red onion
- Pour the dressing over the pasta salad and toss gently to coat all the ingredients evenly. If the salad seems a bit dry, add a tablespoon or two of the reserved pasta water to loosen it up. Taste and adjust seasoning if needed. Serve immediately or chill for at least 30 minutes to allow the flavors to meld.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. Can be served cold or gently reheated.