Ingredients:

  • 1 pound (450 g) medium pasta shells, rotini, or bowtie pasta
  • 1 tablespoon coarse sea salt (for the pasta water)
  • 4 ears fresh sweet corn, shucked, or 3 cups (450 g) frozen sweet corn (thawed and patted dry)
  • 1 tablespoon neutral oil (e.g., grapeseed or canola)
  • ½ cup (120 ml) full-fat mayonnaise
  • ½ cup (120 ml) Mexican crema or full-fat Greek yogurt (or a 50/50 blend)
  • 3 tablespoons (45 ml) fresh lime juice (from about 2 limes)
  • 1 large clove garlic, minced
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly cracked black pepper
  • 1 cup (100 g) Cotija cheese, crumbled (or firm feta if Cotija is unavailable)
  • ½ cup (75 g) red onion, very finely diced
  • 1 jalapeño pepper, seeded and finely minced (optional, for heat)
  • ¾ cup (30 g) fresh cilantro, roughly chopped (packed)
  • 2 tablespoons (30 ml) Tajín seasoning (or 1 tbsp chili powder mixed with 1 tsp smoked paprika)
  • Extra lime wedges and cilantro sprigs, for serving

Instructions:

  1. Prepare and Chill the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook until al dente. Drain immediately and rinse briefly with cold water to halt the cooking process. Transfer the cooled pasta to a large mixing bowl.
  2. Char the Corn: If using fresh corn, cut the kernels from the cobs. Heat a cast iron skillet or grill pan over medium-high heat with the oil until very hot. Add the corn kernels (in batches if necessary) and sauté, stirring occasionally, until the kernels blister and develop a spot of char (5-7 minutes). Remove the corn and allow it to cool completely.
  3. Whisk the Dressing: In a medium bowl, whisk together the mayonnaise, crema/yogurt, lime juice, minced garlic, salt, and pepper until smooth and thoroughly combined. Taste and adjust seasoning as needed.
  4. Assemble the Salad: Add the cooled charred corn, diced red onion, minced jalapeño (if using), and half of the chopped cilantro to the bowl with the pasta. Pour the prepared dressing over the mixture. Sprinkle in the Tajín seasoning and about three-quarters (¾) of the crumbled Cotija cheese. Gently fold all ingredients until fully coated.
  5. Chill and Finish: Cover the bowl and refrigerate for a minimum of 30 minutes, or preferably 2 hours, to allow the flavors to meld fully. Just before serving, give the salad a final toss and garnish generously with the remaining Cotija cheese, fresh cilantro, and a final dusting of extra Tajín.