"Mexican Street Corn" Pasta Salad
Ingredients
- 16 oz uncooked pasta (rotini, rigatoni or elbow)
- olive oil, salt & pepper to toss with pasta
- 15 oz corn (frozen, canned or fresh)
- 1/2 cup cotija or queso fresco cheese, crumbled
- 1-2 TBS fresh cilantro, chopped
- 2/3 cup Sour Cream
- zest of 1 lime
- juice of 1 lime
- 1-2 tsp Chili Powder
- cayenne pepper, to taste
- Salt & Pepper
- 1 tsp Garlic Powder
- 1/3 cup mayonnaise
Instructions
- Cook pasta per instructions on package. Drain. Toss with olive oil, salt & pepper. Set a side to cool to room temperature or place in refrigerator to cool faster.
- In large bowl mix sour cream, mayonaise, lime zest and juice, garlic powder, chili powder, and cayenne pepper. Salt & pepper to taste.
- Add cooled pasta, corn, cheese, and cilantro and mix well.
- Place in a serving bowl and top with extra cheese, chili powder, and cilantro.