Ingredients
Equipment
Method
Cook and cool the pasta
- Cook rotini or shells pasta according to package directions, then drain and rinse with cold water to stop the cooking. The pasta should look tender with no hard center.
Char the corn
- Char corn kernels in a hot skillet, stirring occasionally, for 5 to 10 minutes until lightly blackened. Look for browned spots and a toasted aroma.
Make the chili-lime dressing
- Whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, salt, and pepper until smooth. The dressing should be thick and evenly speckled with spices.
Assemble the salad
- Combine pasta, charred corn, red bell pepper, jalapeño, and red onion in a large bowl. Mix until the vegetables and corn are evenly distributed.
- Pour the dressing over the salad and toss to coat. The pasta should look glossy and speckled, with charred corn visible throughout.
Chill and serve
- Refrigerate for at least 2 hours, covered, to let flavors meld and the texture firm up. It should look set but still creamy.
- Top with cotija and cilantro right before serving. The cotija should melt slightly from the chill and create salty crumbles on top.
Notes
For the best char flavor, dry the corn kernels well before they hit the hot skillet so they brown instead of steaming. Store covered in the refrigerator for up to 3 days; stir before serving and add a fresh sprinkle of cotija and cilantro if you want more punch. Freezing is not recommended for this creamy salad. If you want a lighter option, swap part of the mayonnaise for Greek yogurt while keeping the rest for thickness.