Street Corn Pasta Salad

Summer is the best time to take advantage of this fresh pasta dish bursting with corn and flavor. Reminiscent of street corn or elote, this dish makes for a great potluck addition or a picnic side.

2 cups Pasta, cooked (fusilli or ziti work best)

7 lg Ears of corn (or three cans of corn, drained)

½ cup Sour cream

¾ cup Mexican crema

2 med Limes, zested and juiced

2 cloves Fresh garlic, minced

½ tsp Chili powder

¼ tsp Cumin

¼ tsp Ground black pepper

¼ cup Fresh cilantro, chopped

4 Green onions, chopped (reserve 2 tbs aside)

½ cup Red onion, diced

1 med Bell pepper, red, orange or yellow, diced

¾ cup Cotija cheese, chunks or crumbled (save a little to sprinkle on top)

1 lg Avocado, diced

1 med Jalapeño, seeded and diced (optional)

1Cook pasta al dente, drain and set aside to cool in a large bowl.

2 Meanwhile, remove corn from cobs and add to hot skillet over medium heat. Cook 3 to 5 minutes until corn is charred. (You can also grill on the cob and remove afterward).

3 In a small bowl, whisk sour cream, crema, lime juice and zest, garlic, chili powder, cumin and pepper.

4 In the pasta bowl, mix in corn, cilantro, green onion, red onion, bell pepper, cheese, avocado and jalapeño.

5 Pour crema dressing over pasta mixture and toss well. Taste and season with salt and pepper if needed (the cheese is salty, so taste before adding salt).

6 Refrigerate for 30 minutes and garnish with reserved cheese and green onion on top.

Serves 8-10 | Prep Time 40 mins