Ingredients
- 8 ounces rotini pasta
- 2 tablespoons olive oil divided
- 4 cups corn kernels fresh or frozen
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup red bell pepper diced
- 1/4 cup red onion finely chopped
- 1/2 cup cotija cheese crumbled
- 1/4 cup fresh cilantro chopped
Instructions
- Cook the rotini pasta in a large pot of boiling salted water according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Drizzle with 1 tablespoon of olive oil to prevent sticking.
- While the pasta cooks, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the corn and sauté until it begins to char slightly, about 5-7 minutes. Set aside to cool.
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper to create the dressing.
- Add the cooked pasta, charred corn, red bell pepper, red onion, and half of the cotija cheese to the dressing. Toss until everything is well coated.
- Garnish the pasta salad with the remaining cotija cheese and fresh cilantro before serving. Adjust seasoning with salt and pepper if needed.