Mexican Street Corn Pasta Salad

The flavors of Mexican street corn are mixed with pasta to make a delicious and refreshing salad. Its great for potlucks, picnics, or as a side dish for your favorite Mexican food.

Ingredients:

• 8 oz rotini pasta
• 2 cups corn kernels fresh or frozen
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup crumbled cotija cheese
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped red onion
• 1/4 cup diced red bell pepper
• 1 jalapeo pepper, seeded and finely chopped optional
• Salt and pepper to taste
• Lime wedges for garnish

Instructions:

Follow the directions on the package to cook the rotini pasta until it is al dente

Run cold water over the drain and rinse

Put away

Warm up a tablespoon of oil in a big pan over medium-high heat

It will take about 5 to 7 minutes of stirring every now and then while the corn kernels start to char and get a little brown

Take it off the heat and let it cool down

Add the mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper to a large bowl and mix them together using a whisk

Fill the bowl with the dressing

Then add the cooked pasta, charred corn, cotija cheese, chopped cilantro, red onion, diced red bell pepper, and jalapeo pepper if using

Spread the dressing over everything and toss it together until its well covered

Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix

Add more cotija cheese, chopped cilantro, and lime wedges as a garnish before serving

Have fun with your tasty Mexican Street Corn Pasta Salad