Mexican Street Corn Pasta Salad

The corn is warmed in a dry skillet for 4 to 5 minutes, just until hot and lightly golden. It does not need to be charred.

The dressing is mayonnaise, sour cream, lime, chili powder and smoked paprika, and crumbled cotija goes through the salad.

Ingredient Notes

Sweet corn kernels

Two cups, toasted in a dry pan until lightly golden.

Cotija

Half a cup, crumbled. It is the salty white cheese through the salad.

Chili powder and smoked paprika

A teaspoon and half a teaspoon in the dressing, which is what dusts it with colour.

How to Make It

1. Rotini cooked and cooled

   Cook the rotini until al dente, drain it and let it cool.

2. Corn toasted in a dry skillet

   Cook the corn in a dry skillet for 4 to 5 minutes, just until hot and lightly golden; it does not need heavy char.

3. Lime and chili dressing whisked

   Whisk the mayonnaise, sour cream, lime juice, chili powder and smoked paprika.

4. Everything tossed and chilled 30 minutes

   Toss the pasta with the corn, red onion, tomato, cotija, cilantro and dressing. Chill 30 minutes before serving.

Why This Recipe Works

• A few minutes in a dry skillet brings out the sweetness of the corn without blackening it.
• Mayonnaise and sour cream together make a dressing that coats the rotini without being heavy.
• Rotini's spirals catch the dressing and the crumbled cotija.
• A 30-minute chill lets the pasta absorb some of the dressing so the flavours settle.

Success Tips

• Let the corn cool a little before it meets the creamy dressing.
• Dice the red onion finely so no single bite is too sharp.
• Stir the salad again after chilling to redistribute the dressing.

Storage and Reheating

Serving Ideas

Serve cold in a bowl with extra cilantro on top and the cotija and corn showing through the creamy rotini.