Mexican Street Corn Pasta Salad
Ingredients:
8 ounces pasta (elbow macaroni or penne)
3 tablespoons butter
3 cups corn kernels (fresh or frozen)
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
Juice of 1 lime
1/2 cup mayonnaise
1/2 cup crumbled cotija cheese
1/4 cup finely chopped cilantro
Salt and pepper to taste
1 jalapeño, seeded and finely chopped (optional)
Directions:
Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
In a large skillet, melt butter over medium heat. Add corn and cook until charred and golden, about 8-10 minutes, stirring occasionally.
Stir in chili powder, smoked paprika, and remove from heat. Let cool slightly.
In a large bowl, combine the cooled pasta and corn. Add lime juice, mayonnaise, cotija cheese, cilantro, and jalapeño if using. Toss until all ingredients are well coated.
Season with salt and pepper to taste. Chill the salad in the refrigerator for at least 30 minutes before serving.
Serve the Mexican Street Corn Pasta Salad chilled as a vibrant side dish or light main course. Perfect for picnics, potlucks, or a refreshing summer meal!