Servings: 8

Ingredients

• 12 oz rotini pasta, cooked and cooled
• 3 cups corn (fresh, frozen, or canned), lightly charred if possible
• ½ cup crumbled cotija cheese (or feta)
• ¼ cup finely diced red onion
• ¼ cup chopped cilantro
• 1 jalapeño, seeded and finely diced (optional)

Dressing

• ½ cup mayonnaise
• ¼ cup plain Greek yogurt
• Juice of 1 lime
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and pepper to taste

Instructions

Cook the pasta according to package directions, then rinse under cold water and drain well.

In a large bowl, combine the pasta, corn, cotija, red onion, cilantro, and jalapeño.

Whisk together the mayonnaise, Greek yogurt, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper.

Pour over the pasta and toss until evenly coated.

Refrigerate for at least 30 minutes before serving.

Sprinkle with extra cotija, cilantro, and a light dusting of Tajín before serving.