Ingredients
Pasta and Vegetables
- 8 oz bow tie pasta (about 2 cups)
- 2 cups corn kernels (fresh, canned or frozen, thawed)
- 1 small red onion (finely diced)
- 1 small red bell pepper (seeded and diced)
- 1 small-medium jalapeño pepper (seeded and diced)
- 1/2 cup roughly chopped cilantro (plus additional for garnishing)
- 1 medium avocado (cubed, add just before serving)
- 1/2-2/3 cup cotija cheese (plus additional for garnishing)
Dressing
- 1 cup mayonnaise
- 2/3 cup sour cream
- 2-3 Tbsp fresh lime juice
- 1-2 tsp lime zest
- 1 1/2 tsp salt (adjust to taste)
- 1-2 tsp dark chili powder
- 1 tsp lemon pepper (or black pepper)
- 1 tsp granulated garlic or garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and add the bow tie pasta. Cook according to package directions until al dente. Drain well and set aside.
- Char the Corn: While pasta cooks, heat a skillet or grill pan over medium-high heat. Add the corn kernels and cook for 4–5 minutes, stirring occasionally, until golden brown and slightly smoky. Remove from heat and allow to cool.
- Make the Dressing: In a large bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, salt, dark chili powder, lemon pepper, granulated garlic, onion powder, smoked paprika, and ground cumin until smooth and creamy.
- Combine Salad Ingredients: Add the cooked pasta, charred corn, finely diced red onion, diced red bell pepper, diced jalapeño, chopped cilantro, and cotija cheese to the dressing. Toss well until all ingredients are evenly coated. Cover the bowl and refrigerate for 4 hours to chill and allow flavors to meld.
- Add Avocado Before Serving: Just before serving, gently fold in the cubed avocado to avoid mashing. Taste the salad and adjust salt and pepper if needed.
- Serve: Garnish with additional cotija cheese and sliced jalapeño pepper. Serve the salad chilled or at room temperature for best flavor.
Notes
- Fresh corn is preferred for the best flavor, but canned or frozen corn works well if thawed before charring.
- The salad can be made a day ahead; just add the avocado right before serving to prevent browning.
- Adjust the level of jalapeño and chili powder according to your preferred spice tolerance.
- For a lighter option, consider using Greek yogurt instead of sour cream and reduced-fat mayonnaise.
- Leftovers keep well covered in the refrigerator for up to 2 days but are best eaten fresh.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
