Ingredients:

  • 1 lb short pasta such as Rotini or Fusilli
  • 2 tsp Kosher salt for boiling water
  • 4 cups corn kernels, fresh or thawed fire-roasted
  • 1 tbsp neutral oil such as Grapeseed or Avocado oil
  • 0.5 cup red onion, finely diced
  • 0.5 cup fresh cilantro, chopped
  • 1 cup Cotija cheese, crumbled
  • 1 jalapeño, deseeded and minced
  • 0.5 cup Mexican Crema
  • 0.5 cup mayonnaise
  • 4 tbsp lime juice
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.25 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Cook the pasta in heavily salted boiling water for 1 minute less than package directions to achieve al dente texture. Drain and immediately rinse under cold water to stop cooking and remove surface starch.
  2. Heat a large cast iron skillet over medium-high heat with the neutral oil. Add the corn in a single layer and let sit undisturbed for 2-3 minutes until charred and mahogany-colored. Toss and continue cooking until evenly smoky.
  3. In a small mixing bowl, whisk together the Mexican crema, mayonnaise, lime juice, chili powder, smoked paprika, and garlic powder until a smooth, emulsified dressing forms.
  4. In a large serving bowl, combine the chilled pasta, charred corn, diced red onion, chopped cilantro, minced jalapeño, and crumbled cotija cheese.
  5. Pour the dressing over the pasta mixture and toss thoroughly until every noodle is coated. Season with additional salt and black pepper to taste before serving.