Mexican Street Corn Pasta

Boil Pasta and cook to package directions. Make the dressing by mixing together mayonnaise, sour cream, chili powder, lime juice, salt and pepper in a small bowl. Chop onions, jalapeno & cilantro and set aside. Crumble the cojito cheese, place back in fridge.

Cut the corn off the cob if using fresh corn. If using canned corn drain liquid. Heat butter in a skillet over medium high heat, stir in the corn, season with salt & pepper, and saute 5-7 minutes, stirring frequently. Cook corn till it gets lightly charred, not overdone. Set corn in a large bowl, set aside.

When pasta is ready add that to the corn that you set aside. (Or add corn to the pasta in a large bowl, whichever gets cooked first.) Add dressing to the hot corn/dressing to really gets that flavor to penetrate the corn and pasta.

When corn/pasta has cooled down a bit add in the jalapeno, onion, cilantro and the cheese. Mix well. Serve warm or cold, both are delicious, I served cold. Serve with Pollo al horno or anything else you enjoy.

Ingredients

Dressing

• 1/2 cup mayonnaise

• 5 tablespoons sour cream

• 2 teaspoon chili powder

• 1 tablespoon smoked paprika

• juice from 2 limes

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

  Corn

• 1 tablespoon butter

• 6 ears of corn or 4-5 cups canned corn

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

  Remaining ingredients

• 8oz of dry pasta, callentani, fussili or bow tie

• 2 medium sized jalapeno peppers, seeded and finely chopped

• 1/2 cup red onion, finely chopped

• 1/4 cup freshly chopped cilantro

• 1/2 cup cotija cheese, crumbled (Feta is a good substitute if you cant find cotija cheese)