Ingredients:

  • 16 oz rotini or fusilli pasta
  • 1 tbsp olive oil
  • 4 cups corn kernels
  • 2 tbsp neutral oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/2 cup mayonnaise
  • 1/4 cup Mexican crema
  • 1/4 cup fresh lime juice
  • 2 cloves garlic, minced
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • 1/2 cup Cotija cheese, crumbled
  • 1/2 cup fresh cilantro, chopped
  • 1 medium red onion, finely diced
  • 1 jalapeño, seeded and minced

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions, but pull it out 1 minute early to ensure it remains firm. Drain and toss with 1 tbsp olive oil to prevent clumping. Set aside to cool slightly.
  2. Heat 2 tbsp of neutral oil in a skillet over medium-high heat until it shimmers. Add the corn kernels in a single layer. Let them sit undisturbed for 2-3 minutes until they develop a mahogany-colored sear. Stir in the smoked paprika and salt, cook for another 2 minutes, then remove from heat.
  3. In a separate bowl, whisk together the mayonnaise, Mexican crema, lime juice, minced garlic, chili powder, and cumin until the mixture is smooth and velvety.
  4. In a large mixing bowl, combine the cooled pasta, charred corn, diced red onion, and minced jalapeño. Pour the dressing over the mixture and fold gently until every spiral of pasta is fully coated. Fold in the crumbled Cotija cheese and chopped cilantro.