Mexican Street Corn Pasta Salad

Ingredients:

• 12 oz pasta (rotini, penne, or your choice)

• 2 cups grilled corn kernels (from about 4 ears of corn)

• ½ cup mayonnaise

• ½ cup sour cream

• ½ cup crumbled cotija cheese (or feta as a substitute)

• 1 jalapeño, seeded and finely chopped

• ¼ cup fresh cilantro, chopped

• 2 tbsp lime juice (about 1 lime)

• 1 tsp chili powder

• ½ tsp smoked paprika

• Salt and pepper to taste

• ¼ cup red onion, finely chopped

• ½ cup cherry tomatoes, halved (optional)

• Lime wedges for serving

Directions:

1. Cook the Pasta:

   • Bring a large pot of salted water to a boil.

   • Add the pasta and cook according to the package instructions until al dente.

   • Drain and rinse with cold water to cool, then set aside.

2. Grill the Corn:

   • While the pasta is cooking, preheat the grill to medium-high heat.

   • Grill the corn, turning occasionally, until all sides are charred (about 10-12 minutes).

   • Once cool, cut the kernels off the cob.

   • Alternatively, you can char canned or frozen corn in a hot skillet.

3. Make the Dressing:

   • In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper.

   • Mix until smooth and well combined.

4. Assemble the Salad:

   • Add the cooled pasta, grilled corn, cotija cheese, jalapeño, cilantro, red onion, and cherry tomatoes (if using) to the dressing.

   • Gently toss everything together until evenly coated in the creamy dressing.

5. Chill and Serve:

   • Taste and adjust seasoning, adding more salt, pepper, or lime juice if needed.

   • Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

6. Garnish and Enjoy:

   • Serve chilled, garnished with extra cotija cheese, fresh cilantro, and lime wedges for an extra burst of flavor.