Ingredients:

  • 1 lb Farfalle or Ditalini pasta
  • 4 cups corn (fresh off the cob or frozen)
  • 0.5 cup red onion, finely diced
  • 1 cup Cotija cheese, crumbled
  • 0.5 cup fresh cilantro, roughly chopped
  • 1 jalapeño, de-seeded and minced
  • 0.5 cup Mexican Crema
  • 0.5 cup mayonnaise
  • 2 large limes, zested and juiced
  • 1 tsp chili powder
  • 1 tbsp salt for pasta water

Instructions:

  1. Boil pasta. Use 1 lb Farfalle or Ditalini in salted water until al dente with a firm bite. Note: Overcooked pasta will turn to mush when tossed.
  2. Drain and cool. Rinse with cold water to stop the cooking process immediately.
  3. Char the corn. Heat a dry skillet over medium high and add 4 cups corn until kernels are blackened and popping.
  4. Whisk the base. Combine 0.5 cup Mexican Crema, 0.5 cup mayonnaise, and 1 tsp chili powder in a large bowl.
  5. Add citrus. Stir in the juice and zest of 2 large limes until the dressing is smooth and pale pink.
  6. Prep aromatics. Finely dice 0.5 cup red onion and mince 1 de seeded jalapeño.
  7. Combine ingredients. Fold the cooled pasta and charred corn into the creamy dressing.
  8. Add texture. Stir in 1 cup crumbled Cotija and 0.5 cup roughly chopped cilantro.
  9. Season final. Taste and add more salt or lime if the flavors feel muted.
  10. Chill. Let it sit for at least 30 minutes until the flavors meld and the salad is cold.