Mexican Street Corn Pasta Salad

Step 1

Cook pasta according to package directions until al dente. Toss with 2 teaspoons olive oil, salt, and pepper and set aside to cool to room temperature. Or pop in the fridge to speed up the cooling process.

Step 2

In a medium bowl combine sour cream, mayo, 2 tablespoons olive oil, chili powder, garlic powder, cayenne pepper, lime zest and juice, and a couple large pinches of salt and pepper.

Step 3

Add cooled pasta, corn, Cotija, and cilantro to a large bowl.

Step 4

Pour most of the dressing over the pasta and toss until everything is well coated.

Step 5

Transfer to a serving platter, drizzle with the remaining dressing, and garnish with fresh chopped cilantro.