Ingredients:

  • 8 ounces (225g) rotini pasta
  • 10 ounces (285g) frozen corn, defrosted OR fresh corn kernels cut from 2-3 cobs
  • 1 red bell pepper, seeded and chopped
  • 1/4 cup (30g) red onion, finely diced
  • 3 green onions, thinly sliced
  • 2 tablespoons (30g) jalapenos, seeded and finely chopped (optional, adjust to taste)
  • 1/2 cup (120ml) mayonnaise
  • 1/2 cup (120ml) sour cream
  • 3 tablespoons (45ml) fresh lime juice (from about 2 limes)
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1 teaspoon dried dill
  • 1/8 teaspoon coarse kosher salt
  • 1/8 teaspoon black pepper
  • 1/2 cup + 1 tablespoon (65g) Cotija cheese, crumbled, divided
  • 1/4 cup (25g) Parmesan cheese, grated or shredded
  • 5 tablespoons (a small bunch) fresh cilantro, chopped, divided

Instructions:

  1. Cook rotini according to package directions until al dente. Drain well and rinse under cold water to stop cooking.
  2. If using frozen corn, defrost it. If using fresh, grill, roast, or sauté until slightly charred.
  3. In the large mixing bowl, whisk together mayonnaise, sour cream, lime juice, minced garlic, chili powder, dried dill, salt, and pepper until smooth.
  4. Add the cooked pasta, corn, red bell pepper, red onion, jalapenos, 1/2 cup of the Cotija cheese, Parmesan cheese, and 3 tablespoons of cilantro to the bowl with the dressing.
  5. Toss gently until all ingredients are evenly coated with the dressing.
  6. Top with the remaining 2 tablespoons of cilantro and 1 tablespoon of Cotija cheese. Serve immediately, or chill for at least 1 hour for the flavors to meld.