Name: Mexican Street Corn Pasta Salad
Ingredients: For the Pasta Salad: 1 lb rotini pasta; 6 ears of corn, husks removed; 1 cup roughly chopped cilantro; 3/4 cup chopped green onion; 1 cup grated cotija cheese; 1 cup regular mayonnaise; 1/2 cup sour cream; Zest and juice of one lime; 1 garlic clove, minced; 1-2 dashes of chipotle chili pepper (adjust to taste); Salt and pepper to taste

Description

A creamy, smoky pasta salad featuring grilled corn, veggies, and a tangy dressing, perfect for summer meals or picnics.

Ingredients

Scale

- For the Pasta Salad:
  - 1 lb rotini pasta
  - 6 ears of corn, husks removed
  - 1 cup roughly chopped cilantro
  - 3/4 cup chopped green onion
  - 1 cup grated cotija cheese
  - 1 cup regular mayonnaise
  - 1/2 cup sour cream
  - Zest and juice of one lime
  - 1 garlic clove, minced
  - 1–2 dashes of chipotle chili pepper (adjust to taste)
  - Salt and pepper to taste

Instructions

1. Cook the Pasta and Corn:
  - Cook the pasta and grill the corn, then slice the kernels off the cob.
2. Make the Dressing:
  - Combine the mayonnaise, sour cream, lime zest, garlic, and chipotle chili pepper in a bowl. Season with salt and pepper.
3. Combine:
  - Toss the pasta, corn, cilantro, and green onions with the dressing.
4. Garnish and Chill:
  - Top with cotija cheese, reserved corn, and fresh cilantro. Refrigerate for at least 30 minutes before serving.

Notes

Prep time: 15 minutes, Cook time: 15 minutes, Total time: 30 minutes, Servings: 4.