Ingredients
Scale
For the Dressing:
- ½ cup Mexican crema (see NOTE)
- 2 tablespoons mayo
- Juice and zest of 3 limes
- 2 teaspoons chile powder
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- Salt and pepper, to taste
For the Pasta:
- 1 lb short pasta of choice
- 1 tablespoon olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, minced
- 2 cups fresh corn kernels (cut from roughly 6 ears of corn)
- 1 cup cherry tomatoes, halved
- 2 cups baby arugula
- ¼ cup chopped cilantro (or parsley)
- ½ cup crumbled cotija cheese
- Lime wedges, for serving (optional)
Instructions
For the Dressing:
In a large mixing bowl, whisk together all the ingredients for the dressing and season, to taste, with salt and pepper. Set aside.
For the Pasta:
- Cook the pasta in salted boiling water until el dente, according to the package directions. Drain and add to the bowl with the dressing, tossing well to coat.
- While the pasta is cooking, heat a large skillet over medium heat and add the olive oil. Add the onion, garlic, and corn and cook for a few minutes, stirring frequently, or until the corn is softened. Season with a little salt and pepper.
- Add the corn mixture to the bowl with the pasta and stir to combine.
- Add in the tomatoes, arugula, and cilantro and gently stir to combine.
- Garnish with the cheese, additional herbs, and a few limes wedges.
- Eat immediately or chill for a couple hours to allow the flavors to meld. If serving later, allow the pasta salad to come to room temperature before serving.
Notes
If you cannot find Mexican crema, sub with ½ cup sour cream thinned with a little milk or water until it is of a drizzling consistency.