Ingredients
For the Dressing:
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 garlic cloves, minced
- Juice from 1 lime
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Pasta Salad:
- 12 oz ditalini pasta, or other small pasta like cavatappi, farfalle, or fusilli
- 16 oz grilled or roasted corn kernels, from fresh cobs, canned, or frozen
- ¼ cup chopped fresh cilantro
- ¼ cup finely diced red onion
- ⅓ cup crumbled cotija cheese, plus more for topping
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the ditalini pasta and cook until al dente according to package instructions. Drain the pasta and rinse under cold water to stop the cooking process and cool the pasta.
- Prepare the Corn: If using fresh corn on the cob, grill or pan-sear until lightly charred to bring out a smoky flavor. Then, use a sharp knife to carefully cut off the kernels. If using canned or frozen corn, heat it in a dry skillet with a little olive oil and butter until the kernels are golden and slightly toasted.
- Make the Dressing: In a small bowl, whisk together mayonnaise, sour cream, minced garlic, lime juice, chili powder, cumin, paprika, cayenne pepper, kosher salt, and black pepper until the dressing is smooth and well combined.
- Assemble the Salad: In a large mixing bowl, combine the cooled pasta, prepared corn kernels, finely diced red onion, chopped cilantro, and crumbled cotija cheese. Pour the dressing over the salad and toss gently until everything is evenly coated with the creamy chili-lime dressing.
- Serve or Chill: Garnish the salad with extra cotija cheese, lime zest, or a drizzle of olive oil if desired. Serve immediately for fresh flavors, or refrigerate for 1–2 hours to allow the flavors to meld for an even better taste.
Notes
- You can use fresh, canned, or frozen corn for convenience; grilling fresh corn adds the best smoky flavor.
- Chilling the salad for 1–2 hours enhances the flavor, but it’s great served immediately as well.
- Adjust the amount of cayenne pepper to control the heat level of the dressing.
- Feel free to substitute cotija cheese with feta cheese if cotija is unavailable.
- This salad holds well for up to 2 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
