Ingredients
Scale
For the pasta salad:
- 12 oz rotini or fusilli pasta
- 3 cups corn kernels (about 4 ears of corn, or use frozen)
- 2 ripe avocados, diced
- 1 pint cherry tomatoes, halved
- ½ red onion, finely diced
- ½ cup cotija cheese, crumbled (or feta)
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced (optional)
For the dressing:
- ⅓ cup olive oil
- ¼ cup lime juice (about 2 limes)
- 2 tablespoons mayonnaise
- 1 clove garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking. Set aside to cool completely.
- While the pasta cools, char the corn. Heat a large cast-iron skillet over high heat. Add the corn kernels in a single layer and let them sit undisturbed for 2-3 minutes until charred on one side. Stir and char for another 2 minutes. Remove from heat and let cool.
- Make the dressing by whisking together the olive oil, lime juice, mayonnaise, garlic, chili powder, cumin, smoked paprika, salt, and pepper in a small bowl. Taste and adjust seasoning as needed.
- In a large bowl, combine the cooled pasta, charred corn, diced avocado, cherry tomatoes, red onion, and jalapeño if using.
- Pour the dressing over the pasta mixture and toss gently to coat everything evenly. The avocado will break down slightly and create an even creamier texture—this is what you want.
- Add the cotija cheese and cilantro, then toss once more. Taste and add more salt, lime juice, or chili powder if needed.
- Cover and refrigerate for at least 30 minutes before serving to let the flavors develop. This salad keeps well in the fridge for up to 2 days, though the avocado may darken slightly.
- Give it a good stir before serving and add a squeeze of fresh lime juice to brighten it back up.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
