Ingredients
Method
Cooking the Pasta
- Boil a pot of salted water and cook your pasta according to package instructions until al dente. Drain, rinse with cold water, and set aside.
Sautéing Corn (Optional)
- In a skillet, sauté corn kernels over medium-high heat with a drizzle of olive oil until slightly charred for added flavor. Skip if short on time.
Making the Dressing
- Whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper in a bowl until creamy and zesty.
Combining Ingredients
- In a large bowl, mix the cooked pasta, corn, cherry tomatoes, diced red onion, bell pepper, and cilantro. Pour the dressing over the top and toss gently until coated.
- Sprinkle Cotija cheese on top and mix gently once more.
Chilling and Serving
- Chill the salad in the refrigerator for at least 30 minutes to allow flavors to meld.
- Serve chilled as a side dish, or enjoy it as a light meal!
Notes
Customize with your favorite veggies or proteins like black beans or avocado. This salad can be made a day in advance.
