Creamy pasta tossed with charred corn, zesty sauce, and cotija cheese for a bold, summery main dish.
# Components:
→ Pasta
01 - 12 oz short pasta (penne, fusilli, or rotini)
02 - Salt for boiling water
→ Corn Mixture
03 - 2 cups corn kernels (fresh or frozen)
04 - 1 tablespoon unsalted butter
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon chili powder
07 - 1/4 teaspoon cayenne pepper (optional)
08 - 2 cloves garlic, minced
→ Sauce
09 - 1/2 cup sour cream
10 - 1/4 cup mayonnaise
11 - Juice of 1 lime
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Garnishes
14 - 1/2 cup crumbled cotija cheese
15 - 1/4 cup chopped fresh cilantro
16 - 2 green onions, thinly sliced
17 - Lime wedges for serving
# Method:
01 - Boil a large pot of salted water and cook pasta until al dente. Drain and reserve.
02 - Melt butter in a large skillet over medium-high heat. Sauté corn kernels for 4–5 minutes until lightly charred. Incorporate minced garlic, smoked paprika, chili powder, and cayenne (if using), cooking for an additional 1–2 minutes with frequent stirring.
03 - In a separate bowl, whisk together sour cream, mayonnaise, lime juice, salt, and black pepper.
04 - Add the drained pasta to the skillet with the corn mixture. Pour the prepared sauce over the pasta and corn, tossing until thoroughly combined and heated through.
05 - Remove from heat and transfer to a serving dish or individual bowls. Cover generously with crumbled cotija cheese, creating a 'snowy' appearance. Garnish with fresh cilantro, sliced green onions, and serve with extra lime wedges.
