Creamy Street Corn Pasta Salad

Ingredients

• 12 oz of fusilli or bowtie pasta
• 3 ears of fresh corn, grilled and kernels removed
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced
• 1 small red onion, finely diced
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons lime juice (freshly squeezed)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• Optional: sliced jalapeños for extra heat

Instructions

1. Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Ensure the pasta is well-drained before transferring it to a large mixing bowl.
2. To grill the corn, preheat your grill to medium-high heat. Brush the corn with a little olive oil. Place on the grill, turning occasionally, until charred and tender, about 10 minutes. Allow to cool slightly, then use a sharp knife to slice off the kernels.
3. Add the grilled corn, cherry tomatoes, red bell pepper, and red onion to the bowl with the pasta. Mix gently to combine all ingredients evenly.
4. In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, olive oil, chili powder, and garlic powder. Season the dressing with salt and pepper to taste. Adjust the seasoning as desired, ensuring a balanced profile.
5. Pour the dressing over the pasta and vegetables. Toss gently until everything is evenly coated in the creamy dressing. Take care not to overmix, which can cause the pasta to break down.
6. Fold in the crumbled cotija cheese and cilantro. For a spicier kick, add sliced jalapeños. This step is key to integrating all the flavors harmoniously.
7. Cover and chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together. For best results, let it sit longer.