Mexican Street Corn Pasta Salad

Ingredients:

• 12 oz (340g) rotini or penne pasta
• 3 cups corn kernels (fresh, frozen, or canned)
• ½ cup mayonnaise
• ½ cup sour cream
• 1 tbsp lime juice
• 1 tsp chili powder
• 1 tsp cumin
• ¼ cup fresh cilantro, chopped
• ½ cup cotija cheese (or feta), crumbled
• 2 green onions, chopped
• 1 jalapeño, finely chopped (optional)
• Salt and pepper, to taste
• Lime wedges, for garnish

Instructions:

1. Cook the pasta:
   In a large pot of salted boiling water, cook the pasta according to package instructions.
   Drain, rinse under cold water, and set aside.
2. Prepare the corn:
   If using fresh corn, grill or sauté the kernels until lightly charred.
   If using frozen or canned, drain any excess liquid and sauté the corn for 5 minutes in a hot skillet for extra flavor.
3. Make the dressing:
   In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper.
4. Combine the salad:
   Add the cooked pasta, charred corn, cilantro, green onions, jalapeño (if using), and crumbled cotija cheese to the bowl.
   Toss everything together until well-coated with the creamy dressing.
5. Chill and serve:
   Refrigerate the pasta salad for at least 30 minutes to let the flavors meld.
   Serve chilled with lime wedges on the side for a tangy finish.

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Servings: 6-8 servings