Mexican Street Corn Pasta Salad

Step 1

For the corn leave it overnight in the fridge or place in the microwave on defrost for 3-4 minutes.

Step 2

Cook the pasta for 7-10 minutes or until al dente. Drain and rinse with cold water until the pasta is cool.

Step 3

In a large bowl add the mayonnaise, sour cream, lime juice, garlic cloves, chili powder, dried dill, coarse kosher salt, and black pepper. Mix until fully combined.

Step 4

To the bowl add the corn, pasta, red bell pepper, onions, jalapenos, ½ cup Cotija cheese, parmesan cheese, and 3 tablespoons cilantro. Mix until everything is incorporated.

Step 5

Top with 2 tablespoons of cilantro and 1 tablespoon cotija cheese.

Step 6

Serve immediately or refrigerate for at least 1 hour.