Mexican Street Corn Pasta Salad

Ingredients

• 12 oz short pasta (rotini, fusilli, or bow tie)
• 3 cups sweet corn kernels (fresh, frozen, or canned)
• ½ cup mayonnaise
• ½ cup sour cream or Mexican crema
• 1 cup crumbled cotija cheese (or feta cheese)
• 1 jalapeño, finely diced (optional)
• ¼ cup red onion, finely diced
• ¼ cup chopped fresh cilantro
• Juice of 1 lime
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and black pepper, to taste
• Tajín or extra chili powder, for garnish (optional)

Method

1. Boil the pasta until al dente, then drain, rinse with cold water, and let cool completely.
2. Sear the corn in a hot skillet for a few minutes until slightly charred, then let it cool a bit.
3. Whisk the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper together in a large bowl until smooth.
4. Add the cooled pasta, charred corn, red onion, jalapeño, cilantro, and cotija cheese to the dressing.
5. Toss gently until everything is well coated.
6. Chill in the refrigerator for at least 30 minutes to let the flavors meld.
7. Top with extra cheese, cilantro, and a dusting of Tajín or chili powder before serving.