Kitchen Equipment You’ll Need
Before we dive into the recipe, make sure you have the following kitchen equipment on hand:
- Large pot for boiling pasta
- Non-stick skillet for roasting corn
- Mixing bowls for preparing the dressing and assembling the salad
- Wooden spoon for stirring
- Knife and cutting board for chopping cilantro and juicing the lime
- Refrigerator for chilling the salad
Ingredients and Directions
Ingredients:
- 16 ounces rotini pasta
- 2 cups corn kernels (frozen, fresh, or canned)
- 1/2 cup mayonnaise
- 1/3 cup sour cream
- 1 lime, juiced (about 2 tablespoons lime juice)
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon garlic salt
- Pepper (to taste)
- 1/2 cup cotija cheese, crumbled
- 1/4 cup cilantro
Directions:
- Cook the rotini pasta according to the package instructions for al dente. Drain the cooked pasta and set it aside to cool.
- While the pasta is cooling, cook the corn in a non-stick skillet over medium heat until it starts to develop dark brown spots and looks “roasted.”
- In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, cayenne pepper, and garlic salt.
- Add the cooled corn, cooled pasta, crumbled cotija cheese, and cilantro to the mixing bowl. Mix well to combine all the flavors. Season with pepper to taste.
- Chill the pasta salad in the refrigerator for at least 1-2 hours before serving. This will allow the flavors to meld together and make it even more delicious.