Ingredients:

  • 16 oz rotini or fusilli pasta
  • 3 cups frozen or fresh corn kernels
  • 1 can (15 oz) black beans, rinsed and drained
  • 1/2 cup red onion, finely diced
  • 1 medium jalapeño, seeded and minced
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup plain Greek yogurt
  • 1/4 cup light mayonnaise
  • 2 tbsp fresh lime juice
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 cup cotija cheese, crumbled
  • 1 tsp ancho chili powder

Instructions:

  1. Heat a skillet over medium-high heat without oil. Add the corn kernels in a single layer and let them sit undisturbed for 2–3 minutes until mahogany-colored scorched spots appear, then stir and cook for another 2 minutes. Remove from heat and let cool slightly.
  2. In a small bowl, whisk together the Greek yogurt, light mayo, lime juice, chili powder, garlic powder, and smoked paprika until the mixture is a smooth, pale orange cream.
  3. Cook your 16 oz of rotini in salted water. Once done, drain and rinse under cold water to ensure the pasta doesn't continue cooking.
  4. In a large mixing bowl, combine the cooked and cooled pasta, charred corn, black beans, red onion, and jalapeño.
  5. Pour the dressing over the pasta mixture and fold gently until fully coated. Stir in the chopped cilantro and half of the crumbled cotija cheese.
  6. Cover and refrigerate for at least one hour to allow flavors to meld.
  7. Just before serving, sprinkle the remaining cotija cheese and a dusting of ancho chili powder over the top.