Ingredients
1/2 cup red bell pepper, diced
1/4 cup red onion, finely diced
1/4 cup fresh cilantro, chopped
12 oz (340 g) pasta (rotini, penne, or shells)
3 cups corn kernels (fresh, frozen, or canned)
1/2 cup crumbled cotija or feta cheese
For the creamy dressing:
1/2 cup mayonnaise
1/4 cup sour cream
1 tbsp lime juice
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp garlic powder
Salt & black pepper, to taste
Instructions
Cook the pasta:
Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
Prepare the corn:
If using fresh corn, grill or sauté until lightly charred.
For frozen corn, sauté in a dry skillet over medium heat 5–7 minutes until slightly golden.
Make the dressing:
In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper.
Assemble the salad:
In a large bowl, combine cooled pasta, corn, red bell pepper, red onion, and cilantro.
Pour dressing over the salad and toss to coat evenly.
Sprinkle with crumbled cotija or feta cheese.
Chill & serve:
Refrigerate at least 30 minutes before serving to let flavors meld. Serve cold or at room temperature.