# What you'll need:
→ Pasta
01 - 12 oz (340 g) short pasta (such as rotini or penne)
02 - 1 Tbsp kosher salt (for boiling water)
→ Vegetables
03 - 3 cups fresh or frozen corn kernels (about 4 ears fresh)
04 - 1 red bell pepper, diced
05 - 1/2 small red onion, finely diced
06 - 1/4 cup fresh cilantro, chopped
07 - 2 green onions, sliced
→ Dressing
08 - 1/3 cup mayonnaise
09 - 2 Tbsp sour cream
10 - 1 clove garlic, minced
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp chili powder
13 - 1/2 tsp ground cumin
14 - Zest and juice of 1 lime
15 - 1/2 tsp kosher salt
16 - 1/4 tsp black pepper
→ Finishing
17 - 3 oz (85 g) Cotija cheese, crumbled
18 - 1 jalapeño, seeded and finely diced (optional)
19 - Extra lime wedges, for serving
# How to make it:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain, rinse under cold water, and set aside to cool.
02 - Meanwhile, heat a large skillet over medium-high heat. Add the corn kernels and cook (dry, no oil) for 5–7 minutes, stirring occasionally, until lightly charred. Transfer to a large mixing bowl.
03 - Add the diced red bell pepper, red onion, cilantro, and green onions to the bowl with the corn.
04 - In a separate small bowl, whisk together the mayonnaise, sour cream, garlic, smoked paprika, chili powder, cumin, lime zest, lime juice, salt, and black pepper until smooth.
05 - Add the cooled pasta to the vegetable mixture. Pour the dressing over the salad and toss until everything is well coated.
06 - Fold in the Cotija cheese and jalapeño (if using). Taste and adjust seasoning as needed.
07 - Serve chilled or at room temperature with extra lime wedges.
