Ingredients

Salad:

• 16 oz. rotini pasta
• 2 teaspoons olive oil
• 4 (10 oz.) bags frozen fire-roasted corn (cooked according to package directions) or 3 (15 oz.) cans of corn, drained
• 1 cup crumbled Cotija or queso fresco cheese
• 1/3 cup freshly chopped cilantro + more for garnish

Dressing:

• 1 cup sour cream
• 1/2 cup mayonnaise
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• a couple pinches cayenne pepper
• 3 tablespoons lime juice
• 2 teaspoons lime zest
• Kosher salt
• fresh cracked pepper

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain, then toss with 2 teaspoons olive oil along with salt and pepper. Let cool to room temperature, or refrigerate briefly to cool faster.
2. In a medium bowl, whisk together the sour cream, mayonnaise, 2 tablespoons olive oil, chili powder, garlic powder, cayenne, lime zest, lime juice, and generous pinches of salt and pepper until smooth.
3. Place the cooled pasta in a large serving bowl. Add the prepared corn, crumbled Cotija, and chopped cilantro.
4. Spoon most of the dressing over the pasta mixture.
5. Toss thoroughly so everything is evenly coated.
6. Arrange on a serving platter, drizzle with the remaining dressing, and finish with a sprinkle of fresh cilantro before serving.

Notes

• For make-ahead prep: Cotija tends to absorb moisture as the salad rests. To help maintain a creamy texture, blend the Cotija together with the dressing ingredients in a food processor or blender until smooth. Toss the pasta with half of the dressing initially, then stir in the remaining dressing just before serving.
• Season the pasta water well: Properly salted water is key to flavorful pasta. Add 2–4 tablespoons of Kosher salt to the boiling water before cooking. The water should taste noticeably salty.
• Cook just to al dente: Overcooked pasta can become soft and heavy in a salad. Begin testing about 1 minute earlier than the lowest suggested cook time on the package and drain as soon as the pasta is tender but still firm.
• Using fresh corn: When sweet corn is in season, substitute fresh kernels cut straight from the cob—no cooking required. Grilled corn works beautifully as well; simply slice the kernels off and add them in.