Summer Street Corn Pasta Salad

Ingredients

• 1 lb pasta, I used Radiatore
• 3/4 cup mayo
• 1/2 cup sour cream
• Juice of 1 large lime
• 2 garlic cloves, grated
• 2 tbsp green onion, chopped
• 1 tbsp tajin
• 1/2 tsp cumin
• Salt, to taste
• Pepper, to taste
• 2 cups frozen corn
• 2 tbsp olive oil
• 1/4 cup cotija cheese, plus more to taste
• Fresh cilantro, for garnish

Method

1. Cook the pasta al dente according to package directions. Drain, toss with a little olive oil and a pinch of salt, then chill in the fridge to cool.
2. Make the dressing by whisking together the mayo, sour cream, lime juice, grated garlic, green onion, tajin, cumin, salt, and pepper.
3. Heat olive oil in a skillet over medium heat and cook the frozen corn, seasoning with salt and pepper, until warmed through and lightly charred.
4. In a large bowl, combine the cooled pasta with enough dressing to coat well. Add the charred corn, chopped cilantro, and cotija cheese, then toss to combine.
5. Chill before serving. If making ahead, stir in a little extra dressing right before serving to freshen it up.