# What You Need:
→ Pasta
01 - 12 oz short pasta (penne, fusilli, or rotini)
→ Vegetables
02 - 2 cups corn kernels (fresh, canned, or frozen and thawed)
03 - ½ small red onion, finely diced
04 - 1 small red bell pepper, diced
05 - ¼ cup fresh cilantro, chopped
06 - 2 green onions, thinly sliced
→ Dressing
07 - ⅓ cup mayonnaise
08 - ⅓ cup sour cream
09 - ½ cup cotija cheese, crumbled (or feta as substitute)
10 - 1 clove garlic, minced
11 - 1 lime, zested and juiced
12 - 1 tsp chili powder
13 - ½ tsp smoked paprika
14 - ½ tsp ground cumin
15 - Salt and black pepper, to taste
→ Garnish (optional)
16 - Extra cotija cheese
17 - Additional cilantro
18 - Lime wedges
19 - Chili powder or Tajín for sprinkling
# How-To:
01 - Boil the pasta in a large pot of salted water until al dente. Drain and rinse under cold water to cool.
02 - Heat a large skillet over medium-high heat. Add corn kernels and sauté, dry or with a touch of oil, for 3 to 4 minutes until slightly charred. Let cool.
03 - In a large bowl, whisk together mayonnaise, sour cream, cotija cheese, minced garlic, lime zest and juice, chili powder, smoked paprika, ground cumin, salt, and black pepper until smooth.
04 - Add cooled pasta, charred corn, diced red onion, bell pepper, chopped cilantro, and sliced green onions to the dressing. Toss thoroughly to coat evenly.
05 - Taste and adjust salt, pepper, or spices as desired.
06 - Transfer to a serving dish and garnish with extra cotija cheese, additional cilantro, a sprinkle of chili powder or Tajín, and lime wedges if preferred. Serve chilled or at room temperature.
