Creamy pasta with charred corn, lime dressing, cotija cheese, cherry tomatoes, and fresh herbs for a bright side dish.
# Ingredient List:
→ Pasta
01 - 12 ounces short pasta such as fusilli, penne, or rotini
→ Vegetables
02 - 3 cups fresh or frozen corn kernels
03 - 1 cup cherry tomatoes, halved
04 - 1 small red onion, finely diced
05 - 1 jalapeño pepper, seeded and finely chopped
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 and Garnish
17 - 1/2 cup cotija cheese, crumbled
18 - 1/2 teaspoon chili flakes
19 - Lime wedges for serving
# Directions:
01 - Bring a large pot of salted water to boil. Add pasta and cook according to package instructions until al dente. Drain in a colander and rinse under cool running water. Set aside.
02 - Heat a large skillet over medium-high heat. Add corn and cook for 5 to 7 minutes, stirring occasionally, until lightly charred in spots. Remove from heat and allow to cool slightly.
03 - In a large 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 smooth and well combined.
04 - Add cooked pasta, charred corn, halved cherry tomatoes, diced red onion, chopped jalapeño, and fresh cilantro to the dressing. Toss gently to ensure all components are evenly coated.
05 - Fold in most of the crumbled cotija cheese, reserving a small portion for final garnish.
06 - Transfer to a serving bowl. Top with reserved cotija cheese and chili flakes. Serve with lime wedges on the side.
