Street Corn Pasta Salad

Ingredients

• 5 ears corn on the cob, husk and silk removed
• 1 lb rotini pasta, cooked and rinsed under cold water
• 1 large jalapeno, chopped
• 1 small red onion, chopped
• 1/4 cup butter, melted
• 1 cup queso fresco, broken into small pieces
• 1/4 cup cilantro, chopped
• 1 Tbsp garlic powder
• Salt and pepper to taste
• Tajin (optional)

Dressing

• 1/2 cup mayonnaise
• 1 cup sour cream
• 1/4 cup olive oil
• 1 large lime (juice and zest)
• 1 Tbsp chili powder
• 1 tsp cumin
• 1 Tbsp garlic powder
• Salt and pepper to taste

Directions

• Preheat the oven to 400F.
• Lay the corn on a baking sheet and brush with melted butter. Season lightly with salt and pepper and bake for 45 minutes, turning halfway. Let cool, cut the kernels off the cob and add to a large bowl.
• Add the pasta, jalapeno, onion, cilantro and queso fresco. Season with salt, pepper and garlic powder and gently toss together.
• In a separate bowl, mix together all of the dressing ingredients. Pour over the pasta salad and toss until evenly combined.
• Garnish with Tajin (optional), serve and enjoy.

The pasta absorbs the dressing, so make a little extra if you are serving it later. From Al Dente Diva (Tara Ippolito), via Instagram.