Mexican Street Corn Pasta Salad

Ingredients

• 16 ounces ditalini pasta ((or any shape, like shells, elbow macaroni, or bow-tie))
• 2 tablespoons unsalted butter
• 2 ½ cups corn, (fresh (about medium 4 ears), canned, or frozen )
• 4 tablespoons lime juice ((about 2 limes))
• 1 cup mayonnaise
• 1 cup Mexican crema ((or sour cream))
• ¾ teaspoon fine salt, (plus more to taste)
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• 2 tablespoons chopped cilantro, (plus more for topping)
• ½ cup crumbled cotija cheese, (plus more for topping)
• Chili lime seasoning, (for topping)

Steps

1. 1

   Cook the pasta to al dente, according to package instructions. Drain and transfer to a large bowl. Allow the pasta to cool on the counter or in the fridge while you prepare the corn.

2. 2

   Cook the corn. Melt the butter in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, for about 10 minutes until lightly golden and charred in places. Set aside to cool for several minutes until cool to the touch. (See Notes below for alternative ways to cook the corn.)

3. 3

   Make the dressing. In a small bowl, whisk together lime juice, mayonnaise, Mexican crema, garlic powder, salt, and cayenne pepper.

4. 4

   Assemble. Add the dressing, cooked corn, cilantro, and cotija cheese to the bowl of pasta and toss together to combine.

5. 5

   Serve. Top with additional cilantro, cotija cheese, and chili lime seasoning if desired. Serve immediately or refrigerate until ready to eat.