Ingredients:

  • 1 lb dry elbow macaroni
  • 2 tbsp kosher salt
  • 2 tbsp fresh lime juice
  • 1 cup Mexican crema
  • 1/2 cup mayonnaise
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 2 cups roasted corn kernels
  • 1 medium red bell pepper, finely diced
  • 1/2 medium red onion, finely minced
  • 2 jalapeños, seeded and minced
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup Cotija cheese, crumbled
  • salt to taste
  • black pepper to taste

Instructions:

  1. Fill a large pot with water and add the 2 tbsp kosher salt. Don't skip the salt! This is the only chance the pasta has to be seasoned from within.
  2. Drop the 1 lb macaroni into the boiling water. Set your timer for 8 minutes. Cook until the pasta is tender but still has a firm core.
  3. While the pasta cooks, heat a cast iron skillet over medium high heat. Add the 2 cups corn kernels. Sizzle until the kernels are golden brown and starting to pop.
  4. Pour the pasta into a colander. Rinse immediately with cold water until the noodles are cool to the touch. This stops the cooking process instantly.
  5. Place the cooled, damp pasta in a large bowl. Pour the 2 tbsp lime juice over it and toss. Note: The lime juice will absorb into the pasta while it's still slightly porous.
  6. In a separate small bowl, combine the 1 cup crema, 1/2 cup mayo, smoked paprika, cumin, and garlic powder. Whisk until the color is a uniform pale orange.
  7. Finely dice the red pepper, red onion, and jalapeños. Chop the cilantro. Ensure all pieces are smaller than a macaroni noodle.
  8. Add the charred corn and diced vegetables to the pasta bowl. Pour the dressing over the top.
  9. Use a large spatula to gently fold the dressing into the mixture. Fold until every tube of macaroni is glistening and coated.
  10. Sprinkle the 1/2 cup crumbled Cotija cheese and extra cilantro on top. Season with black pepper to taste. Let it rest in the fridge for at least 30 minutes before serving.