Corn Pasta Salad with Lime and Cotija

Instructions

1. 1

   Put the water and 0.5 tsp salt in a covered 5-liter pot and bring to a rolling boil over high heat, allowing about 10–12 minutes. While it heats, wash the produce, finely dice the onion, seed and mince the jalapeño, chop the cilantro and crumble the cotija. Check that the cheese is made with microbial or vegetable rennet, not animal rennet.

2. 2

   Also while the water heats, whisk the mayonnaise, sour cream, lime juice, chili powder, cumin, remaining 0.5 tsp salt and black pepper in a large mixing bowl.

3. 3

   Add the fusilli to the boiling water. Cook uncovered over medium-high heat, stirring occasionally, until al dente, about 10–12 minutes or according to the package directions.

4. 4

   While the pasta cooks, melt the butter in a 30 cm skillet over medium-high heat. Add the frozen corn and cook for 10–12 minutes, stirring occasionally, until steaming hot throughout, tender and lightly browned in places. Spread it on a large plate to cool.

5. 5

   Drain the pasta thoroughly and spread it in a shallow layer on a clean 40 x 30 cm rimmed tray. Let the pasta and corn cool for about 10–12 minutes, turning the pasta once to release heat, until neither feels warm.

6. 6

   Add the cooled pasta and corn to the dressing with the onion, jalapeño, cilantro and 75 g cotija. Toss thoroughly, divide among four bowls and finish with the remaining 25 g cotija. Serve immediately; refrigerate any leftovers within 2 hours.