Prep Time::20 mins
Cook Time::10 mins
Cool Time::15 mins
Total Time::45 mins
Servings::8
Ingredients
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12 ounces rotini pasta
2 tablespoons olive oil, divided
1 cup sour cream
1/2 cup mayonnaise
2 limes, zested and juiced
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon chili powder
1/2 teaspoon salt
1 pinch cayenne pepper
1 pinch paprika
5 ears corn, kernels cut from the cob
1 1/2 cups halved cherry tomatoes
1 cup diced cucumber
1 bunch cilantro, chopped
1 jalapeno, seeded and minced
2/3 cup crumbled cotija cheese
Directions
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rotini and return to a boil. Cook, uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain; cool completely, about 15 minutes. Toss with 1 tablespoon olive oil.
Stir sour cream, mayonnaise, lime juice and zest, remaining 1 tablespoon olive oil, garlic powder, black pepper, chili powder, salt, cayenne pepper, and paprika together in a large bowl.
Stir in corn, tomatoes, cucumber, cilantro, and jalapeño, then mix in rotini. Cover and refrigerate until ready to serve. Just before serving, add cotija cheese and toss to combine.