Taco Pasta Salad
Yields: 8 - 10
Prep Time: 5 mins
Total Time: 30 mins

Everything you love about street corn and tacos comes together in this hearty summer salad. It's got spicy chorizo, charred corn, Cotija cheese, and a creamy chili-lime dressing, plus crunchy tortilla chips on top.

Taco pasta salad is loaded with so many mix-ins that it ends up being a meal in itself rather than your usual picnic side dishes. It's tossed with charred corn, spicy chorizo, Cotija cheese, and paired with a zesty, creamy dressing that gives it a flavor similar to Mexican-style street corn. The kicker, though, is these bright red tortilla chips that you crush over the top. They give it some crunch and a little more heat.

1. For the dressing: In a small bowl, whisk together all the ingredients, set aside to allow the flavors to meld. 
2. For the pasta salad: Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente, 2 to 3 minutes less than the package instructions. Drain the pasta and rinse with cold water to stop the cooking, then transfer to a large bowl and set aside—it’s okay if a little water collects in the bowl; it will mix with the dressing later.
3. Heat a large cast-iron skillet over medium-high heat. Once the skillet is hot, add the corn, turning occasionally, until charred on all sides, 10 to 12 minutes. Transfer the charred corn to a cutting board and allow to cool slightly. Once the corn is cool enough to handle, cut the kernels from the cob. Reserve 1 cup of corn for topping, and add the rest to the bowl with the pasta.  
4. To the same skillet, add the oil. Once it shimmers, add the chorizo, and cook, breaking it up into small pieces with a spoon, until browned and cooked through, 8 to 10 minutes. Allow the chorizo to cool slightly before adding to the bowl with the pasta and corn, being sure to leave most of the fat behind in the skillet.
5. Add the green onion, jalapeño, and cotija cheese to the pasta mixture. Reserve 2 tablespoons of the dressing, then pour the remaining dressing over the pasta salad and stir to thoroughly combine. Taste and season with more salt and pepper, if necessary.
6. Transfer the pasta salad to a serving dish. Top with the reserved corn, Cotija cheese, a sprinkle of chili lime seasoning, and cilantro. Drizzle with the reserved dressing, thinned with a little water to reach a pourable consistency. Sprinkle with the crushed chili lime chips. Serve immediately.

Ingredients

For the Dressing:
1 cup mayonnaise 
1/2 cup sour cream
3 Tbsp. cilantro, roughly chopped, plus more for topping
2 Tbsp. fresh lime juice 
1 Tbsp. lime zest
1 Tbsp. chili lime seasoning, such as Tajin, plus more for topping
1 tsp. kosher salt, plus more to taste
4 dashes hot sauce (optional)
Ground black pepper, to taste

For the Pasta Salad:
1 lb. orecchiette pasta
5 ears fresh corn cobs, shucked
1 Tbsp. olive oil
1 lb. fresh chorizo, casings removed
1 cup green onion, thinly sliced
1/4 cup pickled jalapeño, roughly chopped
1 cup cotija cheese, crumbled, plus more for garnish
Rolled chili lime corn chips, such as Takis, lightly crushed, for garnish

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