Ingredients:

  • oz Whole-wheat Rotini, Corkscrew, or Elbow Pasta
  • tbsp Fine Sea Salt (for the boiling water)
  • tbsp Extra Virgin Olive Oil (plus more for finishing)
  • cups Sweet Corn Kernels (Fresh or frozen, thawed)
  • tbsp Canola Oil or High Heat Oil (for charring)
  • ½ cup Red Onion, finely diced
  • medium Red Bell Pepper, finely diced
  • small Jalapeño, finely minced (seeds removed for less heat, optional)
  • ½ cup Fresh Cilantro, roughly chopped
  • ¾ cup Plain Greek Yogurt (full fat or 2% recommended, unsweetened)
  • tbsp Light Mayonnaise or Aïoli
  • tbsp Fresh Lime Juice (approx. 1 medium lime)
  • clove Garlic, minced or finely grated
  • tsp Smoked Paprika
  • ½ tsp Ground Cumin
  • ½ tsp Fine Sea Salt
  • ¼ tsp Black Pepper
  • ½ cup Cotija Cheese, crumbled (or low-sodium Feta)
  • tsp Chili Powder (Mexican style)
  • Extra Lime Wedges, for serving

Instructions:

  1. Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions, aiming for true al dente (firm to the bite).
  2. Shock the Pasta: Drain immediately and rinse thoroughly under cold water to stop the cooking process and prevent stickiness. Drizzle with a teaspoon of olive oil to keep it separate. Set aside.
  3. Char the Corn: Heat the canola oil in a skillet or grill pan over medium-high heat until shimmering. Add the corn kernels and spread them into a single layer. Cook for 5–7 minutes without stirring, then toss and cook for another 3 minutes until kernels are nicely charred and toasted. Remove from heat and cool slightly.
  4. Whisk the Dressing: In a medium bowl, combine the Greek yogurt, light mayonnaise, lime juice, minced garlic, smoked paprika, cumin, salt, and pepper. Whisk until perfectly smooth and homogeneous. Taste and adjust seasoning.
  5. Combine the Solids: In a very large mixing bowl, combine the chilled pasta, charred corn, diced red onion, bell pepper, and minced jalapeño.
  6. Dress the Salad: Pour about three-quarters of the yogurt dressing over the salad ingredients. Toss gently but thoroughly until everything is evenly coated.
  7. Add Herbs and Cheese (Partial): Fold in most of the fresh cilantro and about half of the crumbled Cotija cheese.
  8. Chill (The Essential Step): Cover the mixing bowl and refrigerate for at least 1 hour, allowing the pasta to fully absorb the dressing and the flavours to marry.
  9. Final Seasoning: Just before serving, taste the salad again. Add a squeeze of fresh lime juice and an extra pinch of salt/pepper if needed.
  10. Garnish: Transfer the salad to a serving platter. Sprinkle the remaining Cotija cheese, cilantro, and chili powder over the top for presentation. Serve immediately with lime wedges on the side.