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:
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. 
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. 
Make the dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper. 
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. 
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
