Creamy Mexican Street Corn Pasta Salad

Instructions

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions until al dente, usually about 8–10 minutes. Drain and rinse under cold water to cool and stop the cooking process. Set aside.
2. Char the Corn (Optional but Recommended):
   For extra flavor, heat a dry skillet over medium-high heat. Add the corn and sauté, stirring occasionally, until slightly charred and golden in spots—about 5–7 minutes. Let cool.
3. Make the Dressing:
   In a small bowl, whisk together the sour cream, mayonnaise, lime juice, chili powder, salt, and pepper until smooth and creamy.
4. Combine the Salad:
   In a large bowl, combine the cooked pasta, charred corn, cherry tomatoes, diced red onion, and chopped cilantro. Pour the dressing over the mixture and toss until everything is evenly coated.
5. Top It Off:
   Sprinkle the salad with crumbled cotija or feta cheese. For extra freshness and zing, add a few extra cilantro leaves and a squeeze of lime juice just before serving.
6. Serve:
   Serve immediately or chill for 15–30 minutes to allow the flavors to meld. Great served cold or at room temperature.

Tips & Variations

• Make Ahead: This pasta salad holds up well in the fridge for 1–2 days. Wait to add cheese until just before serving for best texture.
• Add Protein: Top with grilled chicken, shrimp, or black beans for a full meal.
• Spice It Up: Add a dash of cayenne or a diced jalapeño for more heat.
• Cheese Swap: If cotija isn’t available, use crumbled feta or queso fresco.