Mexican Street Corn Pasta Salad Recipe
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 with cold water, and set aside.
If using fresh corn, grill or sauté the kernels until slightly charred. For frozen or canned corn, drain and set aside.
In a large mixing bowl, combine the cooked pasta, corn, cotija cheese, red onion, and chopped cilantro.
In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper.
Pour the dressing over the pasta mixture and toss until evenly coated.
Chill the pasta salad in the refrigerator for at least 30 minutes before serving.
Garnish with extra cotija cheese and cilantro, if desired.
Servings: 4-6
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