Ingredients
Vegetables & Fresh Ingredients
- 4 medium ears of yellow corn (husks and silk removed)
- 1 medium bell pepper, diced (half orange, half red bell pepper)
- ½ cup red onion, chopped (about half of a medium onion)
- ¼ cup green onion, chopped
- ¼ cup cilantro, chopped
- 1 large jalapeno, seeded and finely diced
- 2 teaspoons lime zest (zest before juicing)
- Juice from 2 limes (about ¼ cup)
- 1 large garlic clove, minced
Pantry & Refrigerated Ingredients
- ½ tablespoon extra virgin olive oil
- 1 pound rotini pasta (uncooked)
- ½ cup cotija cheese, plus extra for garnish
- ¾ cup sour cream
- ½ cup mayonnaise
- 1 ¼ teaspoons chili powder
- 1 ¼ teaspoons cumin
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
Instructions
- Grill the Corn: Preheat your grill to medium-high heat. Lightly brush the corn ears with extra virgin olive oil and place them on the grill. Cook for 12 to 15 minutes, turning every 2 to 3 minutes until the corn is cooked through and nicely charred in spots. Remove from grill and allow to cool. Once cooled, cut the kernels off the cobs and set aside.
- Cook the Pasta: Bring a large pot of well-salted water to a boil. Add the rotini pasta and cook according to package instructions, about 9 minutes, until al dente. Drain the pasta and rinse under cold water to stop cooking. Drain again thoroughly.
- Assemble the Salad: In a large mixing bowl, combine the cooled cooked pasta, grilled corn kernels, diced bell peppers, chopped red onion, green onion, jalapeño, cilantro, and cotija cheese. Mix gently to combine all ingredients evenly.
- Make the Dressing: In a medium bowl, whisk together sour cream, mayonnaise, lime juice, lime zest, minced garlic, chili powder, cumin, kosher salt, and freshly ground black pepper until smooth and well blended.
- Combine & Serve: Drizzle about two-thirds of the dressing over the pasta and vegetable mixture. Stir well to coat all ingredients. Taste and add more dressing if desired. Garnish the salad with extra cotija cheese, fresh cilantro, green onions, lime wedges, and a light sprinkle of chili powder. Serve immediately or refrigerate until ready to serve.
Notes
- To add a smoky flavor without a grill, roast the corn on a stovetop grill pan or under a broiler, turning frequently.
- Allowing the pasta to cool and rinsing it prevents it from sticking and keeps the salad fresh.
- Adjust jalapeño quantity to control the heat level of the salad.
- This salad can be made a few hours ahead and refrigerated to allow flavors to meld.
- For a vegetarian option, ensure mayonnaise and sour cream are vegetarian-friendly or substitute with vegan alternatives.
- Use freshly grated lime zest for the best citrus flavor.
- Prep Time: 10 minutes
- Cook Time: 21 minutes
- Category: Salad
- Method: Grilling, Boiling
- Cuisine: American
- Diet: Vegetarian
