Mexican Street Corn (Elote) Pasta Salad

Ingredients

• 180 g Elbow pasta (or small pasta)
• 1 cup Corn kernels (fresh, frozen, or canned)
• 3 tbsp Mayonnaise
• 2 tbsp Sour cream
• 2 tbsp Lime juice
• 1/4 cup Cotija-style cheese (or feta)
• 2 tbsp Cilantro (chopped)
• 1/4 tsp Garlic powder(optional)
• 1/2 tsp Chili powder (or smoked paprika)(optional)
• 1/4 tsp Salt(optional)
• 1/8 tsp Black pepper(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil and cook the pasta until al dente, about 10 minutes. Add the corn during the last 2 minutes of cooking, then drain and let cool slightly.

2. 2

   In a bowl, whisk together mayonnaise, sour cream, lime juice, garlic powder, chili powder, salt, and black pepper.

3. 3

   Add the warm pasta and corn to the bowl and toss until evenly coated. Fold in cotija-style cheese and cilantro.

4. 4

   Taste and adjust lime, salt, or chili as needed, then serve warm or chilled.