Pasta tossed with charred corn, lime dressing, cotija cheese, and veggies for a flavorful Mexican-inspired side dish.
# Components:
→ Pasta
01 - 12 ounces short pasta such as fusilli, penne, or rotini
→ Vegetables
02 - 3 cups fresh or frozen corn kernels (approximately 4 ears)
03 - 1 cup cherry tomatoes, halved
04 - 1 small red onion, finely diced
05 - 1 jalapeño, seeded and finely chopped (optional)
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 (or substitute with feta)
18 - 1/2 teaspoon chili flakes (optional, for topping)
19 - Lime wedges, for serving
# Directions:
01 - Boil pasta in salted water until al dente, following package directions. Drain and rinse under cool water; set aside.
02 - Heat a large skillet over medium-high. Add corn and cook without oil, stirring occasionally, until well-charred, about 5 to 7 minutes. Allow to cool slightly.
03 - In a mixing bowl, whisk together sour cream, Greek yogurt, fresh lime juice, lime zest, minced garlic, chili powder, smoked paprika, ground cumin, sea salt, and black pepper until uniformly smooth.
04 - Gently toss cooked pasta, charred corn, cherry tomatoes, diced red onion, jalapeño, and chopped cilantro with the dressing in a large bowl until evenly coated.
05 - Fold in most cotija cheese, reserving a portion for garnish.
06 - Transfer to a serving bowl, sprinkle with remaining cotija cheese and chili flakes if desired. Serve accompanied by lime wedges.
