Ingredients:

  • 1 lb ditalini or rotini pasta
  • 4 cups corn kernels
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 cup mayonnaise
  • 1/4 cup Greek yogurt
  • 2 tbsp fresh lime juice
  • 1 clove garlic, minced
  • 1/2 tsp smoked paprika
  • 1/4 tsp chipotle powder
  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup fresh cilantro, chopped
  • 1 medium red onion, finely diced

Instructions:

  1. Cook the pasta in a large pot of salted boiling water until al dente. Drain the pasta and rinse immediately under cold water to stop the cooking process and remove excess starch.
  2. Heat 1 tbsp olive oil in a cast iron skillet over high heat until it just begins to smoke. Add the corn kernels in a single layer and let sit undisturbed for 2–3 minutes until deep golden-brown charred spots appear. Stir and cook for another 2 minutes until nutty and toasted; remove from heat and let cool slightly.
  3. In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, lime juice, minced garlic, smoked paprika, and chipotle powder until the mixture is velvety and completely smooth.
  4. Add the cooled pasta and charred corn to the dressing. Gently fold in the diced red onion, crumbled cotija cheese, and chopped cilantro. Toss until every piece of pasta is evenly coated.