Ingredients

• 16 ounces ditalini pasta (or any shape, like shells, elbow macaroni, or bow-tie)
• 2 teaspoons olive oil
• 4 medium ears of corn, husked
• 4 tablespoons lime juice (about 2 limes)
• 1 cup mayonnaise
• 1 cup Mexican crema, or sour cream
• ¾ teaspoon fine salt, plus more to taste
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• 2 tablespoons chopped cilantro, plus more for topping
• ½ cup crumbled cotija cheese, plus more for topping
• Chile lime seasoning, like Tajiín, for topping

1. Prepare the pasta according to the package directions, cooking until al dente. Drain well, then place in a large bowl and toss with the olive oil so the noodles don’t clump together. Let cool at room temperature or refrigerate while you work on the corn.
2. Fill a large pot with water and bring to a boil over high heat. Add the corn and cook for 5 minutes, until tender and vibrant yellow. Remove to a plate and let sit until cool enough to handle. (See Notes for other cooking options.)
3. Slice the kernels from the cobs and transfer them to a medium bowl.
4. In a separate small bowl, whisk together the lime juice, mayonnaise, Mexican crema, garlic powder, salt, and cayenne pepper until smooth.
5. Add the dressing, corn kernels, cilantro, and cotija cheese to the cooled pasta. Stir until everything is evenly coated.
6. Finish with extra cilantro, additional cotija cheese, and a sprinkle of Tajín, if desired. Serve right away or chill until ready to serve.

• Corn: Fresh corn delivers the best flavor, but you may substitute 2 cups of canned or frozen (and thawed) sweet corn kernels.
• Cayenne: Adjust the heat level to your liking by reducing or increasing the cayenne pepper.
• How to grill corn: For a smoky flavor, brush each ear with vegetable oil and grill over medium-high heat for 2–3 minutes per side, until cooked through with light charring.
• How to cook corn in a skillet: Cut kernels from the cob. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the corn and sauté, stirring occasionally, for 5 minutes.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days.

• Fresh corn is ideal, though canned or frozen (thawed) corn works in a pinch.
• Modify the spice level by adjusting the cayenne pepper.
• If cotija isn’t available, substitute queso fresco or crumbled feta cheese.
• Any pasta shape can be used—ditalini, bow-tie, elbow macaroni, or rotini are all excellent options.
• To make it more filling, add shredded chicken, ground chicken, or ground turkey.
• Stir in black beans for a plant-based protein boost.
• For extra flavor and color, try mixing in diced avocado, or finely chopped jalapeños.

• Boiling: Great for peak-season fresh corn that’s naturally sweet.
• Grilling: Adds char and smokiness. Brush with oil and grill over medium-high heat for 2–3 minutes per side.
• Skillet: Especially convenient for canned or frozen kernels. Melt 2 tablespoons butter in a large skillet over medium-high heat, add corn, and cook for 5 minutes, stirring occasionally.