Mexican Street Corn Pasta Salad
Ingredients:
8 ounces rotini pasta
2 cups corn kernels (fresh, frozen, or canned)
½ cup cotija cheese, crumbled
¼ cup red onion, finely diced
¼ cup fresh cilantro, chopped
½ cup mayonnaise
¼ cup sour cream
1 tablespoon lime juice
1 teaspoon chili powder
½ teaspoon smoked paprika
Salt and pepper, to taste
Directions:
Cook the rotini pasta according to package instructions. Drain, rinse under cold water, and set aside to cool.
If using fresh corn, grill or sauté the kernels until lightly charred for extra flavor. If using frozen or canned corn, drain well and set aside.
In a large mixing bowl, combine the cooled pasta, corn, crumbled cotija cheese, red onion, and chopped cilantro. Stir gently to mix.
In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper to create the dressing.
Pour the dressing over the pasta mixture and toss until all ingredients are evenly coated.
Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Before serving, garnish with extra cotija cheese and cilantro, if desired, for a fresh and vibrant finish.
Servings: 4-6