Ingredients:

  • 1 lb farfalle pasta
  • 1 lb frozen fire-roasted corn
  • 1 tbsp neutral oil
  • 15 oz canned black beans, rinsed and drained
  • 1/2 cup red onion, finely diced
  • 1/2 cup fresh cilantro, chopped
  • 1 cup cotija cheese, crumbled
  • 1/2 cup mayonnaise
  • 1/2 cup Mexican crema
  • 2 cloves garlic, minced
  • 4 tbsp lime juice and zest from 2 limes
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp kosher salt

Instructions:

  1. Boil the pasta. Bring a large pot of water to a rolling boil with plenty of salt. Cook the 1 lb farfalle for 10 minutes until al dente with a slight resistance.
  2. Sear the corn. Heat 1 tbsp neutral oil in a skillet over high heat. Add 1 lb frozen fire roasted corn and cook for 5-7 minutes until kernels are charred and popping.
  3. Rinse the pasta. Drain the farfalle and immediately rinse under cold water. Note: This removes excess starch and prevents the noodles from sticking together or absorbing too much dressing later.
  4. Whisk the dressing base. In your largest serving bowl, combine 1/2 cup mayonnaise, 1/2 cup Mexican crema, 4 tbsp lime juice, and the zest.
  5. Season the sauce. Add 1 tsp smoked paprika, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp kosher salt, and 2 cloves minced garlic to the dressing. Whisk until completely smooth and pale orange.
  6. Prep the aromatics. Finely dice 1/2 cup red onion and chop 1/2 cup fresh cilantro.
  7. Combine the bulk. Add the cooled pasta, charred corn, and 15 oz rinsed black beans to the bowl with the dressing.
  8. The first toss. Gently fold the ingredients together using a large spoon.
  9. Add the texture. Fold in 3/4 cup of the crumbled cotija cheese. Note: Saving some for the top keeps the presentation clean.
  10. The final touch. Garnish with the remaining 1/4 cup cotija and a sprinkle of extra cilantro. Serve immediately or chill for 30 minutes to let flavors meld.