Ingredients
Equipment
Method
Cook and cool the pasta
- Cook the pasta shells or rotini according to package directions, then drain and rinse with cold water until cooled. The pasta should feel tender but not mushy.
Char the corn
- Heat a hot skillet, add corn kernels, and cook until lightly blackened, stirring as needed for even char. Set the charred corn aside to cool until it stops steaming.
Make the spicy creamy dressing
- Whisk mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper until smooth and evenly combined. Stop when no streaks remain and the dressing looks glossy.
Assemble and chill
- Combine pasta, charred corn, jalapeños, red onion, and half the cotija in a large bowl. Toss until everything is distributed evenly.
- Pour the dressing over the salad and toss to coat thoroughly. The pasta and corn should look lightly creamy all over.
- Refrigerate the salad for at least 2 hours to let flavors meld. It should look thicker and hold together well when stirred.
Finish and serve
- Top with the remaining cotija and cilantro right before serving, then give a final gentle toss. You should see bright green cilantro flecks and pale cotija crumbles on the surface.
Notes
Pro tip: char the corn in a single layer so you get real blackened spots instead of steaming. Store covered in the refrigerator for up to 4 days; the texture stays creamy, but stir once after chilling. Freezing isn’t recommended because mayo-and-sour-cream dressing can break when thawed. For a lighter option, swap half the mayonnaise for Greek yogurt to keep the creamy texture.