Step 1

Prepare 1 12 oz. package of gluten free short pasta (or regular short pasta if not gluten free) just until al dente. It's very important not to overcook gluten free pasta.

Step 2

Pour the cooked pasta into a strainer and rinse under cold water to stop the cooking process.

Step 3

Allow the rinsed pasta to sit for 30 minutes before adding the other ingredients (this will help it to retain its shape and prevent the pasta from getting mushy).

Step 4

Bring a large pot of water to a boil.

Step 5

Remove and discard the corn husks and silk from 2-3 large ears of sweet corn. Cut both the top and bottom portion of the cob off with a knife and discard.

Step 6

Once the water is boiling, carefully use tongs to place the cobs of corn into the pot and make sure that they are evenly submerged in the water.Cook for 3-6 minutes.

Step 7

After cooking, remove the cobs of corn from the pot with the tongs and place into a strainer to drain. Allow the corn to cool (the corn can cool the same time as the pasta).

Step 8

Once the corn cobs are cool to the touch, place the bottom end of each cob onto a flat surface and slice the kernels off with a knife (yields 2 cups corn kernels). Set the corn aside.

Step 9

To prepare the tomatoes, simply cut a 10 oz. package of grape (or cherry) tomatoes into halves or quarters, depending on your preference.Set the tomatoes aside.

Step 10

Add a heaping ½ cup (a little more than ½ cup) of mayo to a small bowl.

Step 11

Squeeze 2-3 large limes until the amount measures 3 Tbsp.

Step 12

Add 2 tsp. of Dijon mustard and 3 Tbsp. lime juice to the mayo. Stir until completely combined with a small whisk or a fork.

Step 13

Add 2 tsp. chili powder (or less if preferred) to the dressing along with ½ tsp. each of garlic powder and onion powder, ¼ tsp. cayenne pepper (optional), ½ tsp. kosher salt, and ¼ tsp. pepper. Stir the mixture until completely combined.

Step 14

Adjust the seasoning and spice level as needed.Some brands of chili powder are spicier than others. Feel free to start with less chili powder than the recipe calls for and add more as needed. The cayenne pepper may be omitted in preferred.If the dressing is too spicy, simply add some honey or maple syrup to help balance out the spice with extra sweetness.

Step 15

Pour the pasta into a large mixing bowl and add the 2 cups each of chopped grape tomatoes and corn kernels.

Step 16

Slowly pour the dressing over the salad and gently stir to combine using a large spoon. Continue with the remainder of the dressing. It's important to stir gently so that the pasta does not fall apart.

Step 17

Mince ¼ cup of fresh cilantro and add to the pasta salad. Stir once again until all of the cilantro is distributed evenly throughout the salad.

Step 18

To Serve: Serve the pasta salad with some extra cilantro and a squeeze of lime juice (optional).