Mexican Street Corn Pasta Salad

• 116 oz rotini pasta
• 23 cup sweet corn kernels (fresh, frozen, or canned)
• 31/2 cup mayonnaise
• 41/2 cup sour cream or Mexican crema
• 51/2 cup cotija cheese or feta, crumbled
• 61 piece red bell pepper, finely diced
• 71/2 cup red onion, finely diced
• 81/2 cup fresh cilantro, chopped
• 92 tbsp lime juice
• 101 tsp chili powder
• 111/2 tsp smoked paprika
• 121/2 tsp garlic powder
• 13pinch salt and black pepper

1. 1

   Bring a large pot of salted water to a boil. Cook the rotini pasta according to package instructions until al dente. Drain and rinse with cold water to cool completely.

2. 2

   If using fresh or frozen corn, char it slightly in a dry skillet over medium-high heat for 5-7 minutes until lightly browned. If using canned corn, drain it well before charring.

3. 3

   In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth.

4. 4

   Add the cooled pasta, charred corn, diced red bell pepper, diced red onion, chopped cilantro, and crumbled cotija cheese to the bowl with the dressing.

5. 5

   Toss all ingredients gently until the pasta and vegetables are evenly coated with the dressing.

6. 6

   Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Garnish with extra cilantro and a sprinkle of chili powder if desired.

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