Ingredients:

  • 1 lb rotini pasta
  • 1 tbsp salt for pasta water
  • 4 cups corn kernels, fresh or frozen
  • 1 tbsp avocado oil
  • 1/2 cup cotija cheese, crumbled
  • 1/2 cup red onion, finely diced
  • 1/2 cup fresh cilantro, chopped
  • 1 jalapeño, deseeded and minced
  • 1/2 cup avocado oil mayonnaise
  • 1/4 cup sour cream
  • 2 tbsp fresh lime juice
  • 1 tsp lime zest
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the rotini pasta until just al dente. Drain immediately and rinse under cold water to stop the cooking process and remove excess starch.
  2. Heat 1 tablespoon of avocado oil in a large skillet over medium high heat. Add the corn kernels in a single layer and cook for 8-10 mins until individual kernels are golden brown and popping.
  3. In a small mixing bowl, whisk together the mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, and garlic powder until smooth.
  4. In a large salad bowl, combine the rinsed pasta, charred corn, diced red onion, chopped cilantro, and minced jalapeño.
  5. Pour the dressing over the salad and toss to coat thoroughly. Fold in the crumbled cotija cheese. Season with salt and black pepper to taste. For best results, let sit for 10 minutes before serving.