Mexican Street Corn Pasta Salad

This Mexican Street Corn Pasta Salad is loaded with corn, cotija and a deliciously tangy, creamy dressing that is the stuff dreams are made of. It's quick and easy to throw together and is made up of mostly pantry ingredients that you've probably already got in your kitchen!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook pasta according to package directions until al dente. Toss with olive oil, salt, and pepper and set aside to cool to room temperature. Or pop in the fridge to speed up the cooling process.

Step 2

In a medium bowl combine sour cream, mayo, lime zest and juice, garlic powder, chili powder, cayenne pepper, and a couple large pinches of salt and pepper.

Step 3

Add pasta, corn, cotija, and cilantro to a large bowl.

Step 4

Pour most of the dressing over the pasta and toss until everything is well coated.

Step 5

Transfer to serving platter, drizzle with remaining dressing and garnish with fresh chopped cilantro.

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