Ingredients
Scale
- 12 ounces rotini or fusilli pasta
- 4 ears fresh corn, husked (or 3 cups frozen corn, thawed)
- 1/2 cup mayonnaise (use Mexican crema for a richer flavor)
- 1/2 cup crumbled cotija cheese (feta works as a substitute)
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1 small jalapeño, finely diced (optional, for heat)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
- While the pasta cooks, prepare the corn. If using fresh corn, heat a grill or grill pan over medium-high heat. Brush the corn with olive oil and grill, turning occasionally, until the kernels are charred and smoky, about 8-10 minutes. If using frozen corn, you can sauté it in a hot skillet with olive oil until lightly browned and smoky.
- Once the corn is grilled, let it cool slightly, then use a sharp knife to carefully cut the kernels off the cob into a large mixing bowl. This step always brings back memories of Mama Lou’s careful hands showing me how to hold the cob just right so none of that precious corn slips away.
- Add the cooled pasta to the bowl with the corn. Stir in mayonnaise, cotija cheese, cilantro, lime juice, chili powder, smoked paprika, cumin, and diced jalapeño if using. Mix gently until everything is well combined.
- Season the salad with salt and freshly ground black pepper to taste. Give it a final toss and let it chill in the refrigerator for at least 30 minutes to allow the flavors to marry beautifully.
- Before serving, taste and adjust seasoning if needed. Sometimes, I like to add an extra squeeze of lime or a sprinkle more of chili powder depending on my mood or the company I’m sharing it with—just like Mama Lou would, always trusting her instincts more than a recipe.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
