Ingredients:
- oz Rotini, Penne, or Farfalle pasta
- cups Fresh or Frozen Corn Kernels
- /2 cup finely diced Red Onion
- medium finely diced Red Bell Pepper
- /2 cup chopped Fresh Cilantro
- small Jalapeño, finely minced (optional)
- /2 cup Mayonnaise (or Greek Yogurt)
- /2 cup crumbled Cotija Cheese (plus extra for garnish)
- /4 cup fresh Lime Juice
- cloves Garlic, minced
- tsp Smoked Paprika
- /2 tsp Chilli Powder
- /4 tsp ground Cumin
- Salt and Freshly Ground Black Pepper, to taste
- tsp neutral oil (for charring corn)
Instructions:
- Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions until al dente. Drain immediately and rinse briefly with cool water to stop the cooking process; set aside.
- Heat a grill pan or outdoor grill to medium-high heat. Toss the corn kernels with 1 tsp of neutral oil. Grill the corn in a single layer, turning occasionally, until kernels are nicely blackened in spots (about 6–8 minutes). Remove and let cool slightly.
- While the corn cools, finely dice the red onion and bell pepper, and chop the cilantro. Mince the garlic.
- In a large mixing bowl, whisk together the mayonnaise, lime juice, minced garlic, smoked paprika, chilli powder, cumin, salt, and pepper until completely smooth to create the dressing.
- Gently fold about two-thirds of the crumbled Cotija cheese into the dressing. Reserve the rest for garnish.
- Add the cooled pasta, charred corn, diced onion, bell pepper, chopped cilantro, and minced jalapeño (if using) to the bowl with the dressing.
- Gently fold all ingredients together until everything is evenly coated. Taste and adjust seasoning (more lime or salt if desired). Cover and chill for at least 30 minutes before serving to allow flavours to meld.
- Transfer to a serving dish and garnish generously with the remaining Cotija cheese and extra fresh cilantro.