Cook the pasta: Bring a large pot of well-salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain well and transfer to a large mixing bowl. Set aside.

8 oz (226 g) dry pasta

Char the corn: While the pasta cooks, heat a cast iron skillet over medium-high heat. Add butter, cook until melted then add corn kernels and cook, stirring occasionally, until corn is charred/darkened in spots (usually about 5-8 minutes). Sprinkle with salt, stir, then remove from heat and transfer to the bowl with the pasta. Allow to cool slightly as you make the dressing and before you add the rest of the add-ins.

2 Tablespoons salted butter, 4 cups (615 g) corn kernels, ¼ teaspoon table salt

Make the dressing: In a separate bowl, whisk together mayonnaise, crema, lime juice, sugar, chili powder, garlic powder, salt, and black pepper until thoroughly combined.

⅔ cup (150 g) mayonnaise, ⅓ cup (93 g) Mexican crema, 2 Tablespoons lime juice, 1 ½ teaspoons granulated sugar, ½ teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon table salt, ¼ teaspoon black pepper

Combine: Add the onion, cotija, cilantro, and jalapeño to the corn mixture. Drizzle the dressing overtop and stir well, until all ingredients are evenly incorporated and thoroughly coated with the dressing.

½ cup finely diced white or red onion, ½ cup (70 g) grated cotija cheese, ¼ cup finely chopped cilantro, 2 Tablespoons finely diced jalapeno

Serve. You can serve this pasta warm or cold, it’s delicious either way! Top with a sprinkling of chili powder before serving or serve with chili powder and/or tajin on the side for anyone to add to their individual dish before enjoying.

Additional chili powder or Tajin