Ingredients:

  • 1 lb Short pasta (Rotini, Fusilli, or Radiatori)
  • 1 tbsp Sea salt
  • 4 cups Corn kernels
  • 1 tbsp Neutral oil
  • 1/2 cup Red onion, finely diced
  • 1/2 cup Fresh cilantro, chopped
  • 1/2 cup Cotija cheese, crumbled
  • 1 cup Black beans, rinsed and drained
  • 1/2 cup Mexican Crema
  • 1/2 cup Mayonnaise
  • 2 cloves Garlic, grated
  • 2 tbsp Fresh lime juice
  • 1 tsp Smoked Paprika
  • 1 tsp Chili powder
  • 1/2 tsp Cumin

Instructions:

  1. Boil the pasta in heavily salted water until it is one minute under the package directions for al dente. Drain the pasta but do not rinse it; spread it on a sheet pan for 3 minutes to allow the exterior to remain tacky for better dressing adhesion.
  2. Heat a large cast iron skillet over high heat until it wisps smoke. Add neutral oil and corn kernels in a single layer. Let sit without stirring for 2 minutes to achieve a deep mahogany-colored char, then toss briefly and remove from heat.
  3. In a large mixing bowl, whisk together the Mexican Crema, mayonnaise, grated garlic, lime juice, smoked paprika, chili powder, and cumin until a smooth emulsion forms.
  4. While the pasta is still lukewarm, fold it into the dressing along with the charred corn, diced red onions, cilantro, black beans, and crumbled cotija cheese. Serve immediately or refrigerate for later use.