Can I use frozen corn for this recipe?

Absolutely! Frozen corn works perfectly in this salad. Just sauté it the same way you would fresh corn to bring out its sweet flavors.

Is there a gluten-free option for pasta?

Yes! You can substitute regular pasta with gluten-free varieties such as chickpea pasta or brown rice pasta, which work just as well.

To make this salad vegan, use a plant-based mayonnaise and skip the cotija cheese, or substitute it with a vegan cheese alternative.

This salad can last in the refrigerator for up to 3 days. Just remember to store it in an airtight container to keep the freshness.

Yes! In fact, making this salad a day in advance can intensify the flavors, making it even more delicious when served.

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Cook your pasta by boiling a large pot of salted water. Add elbow macaroni or penne and cook until al dente, then drain and cool.
Sauté the corn in a skillet over medium heat with melted butter. If using fresh corn, allow it to char slightly. Add jalapeño and cook until tender, about 5-7 minutes. Set aside to cool.
In a large mixing bowl, combine cooled pasta, sautéed corn mixture, cilantro, cotija cheese, mayonnaise, lime juice, chili powder, and smoked paprika. Season with salt and pepper to taste, stirring until evenly coated.

Chill the pasta salad for at least an hour to enhance the flavors before serving.