Name: Mexican Street Corn Pasta Salad
Ingredients: 1/2 cup mayonnaise; 1/2 cup sour cream or Mexican crema; 1 garlic clove, minced; 1 lime, juice and zest; 1/4 teaspoon chili powder; 1/8 teaspoon ground cayenne pepper (optional); 2 (12-ounces) bags frozen corn or 5 to 6 ears of fresh corn; 2 cups cooked pasta (any small shaped pasta); 4 green onions, sliced; 1 jalapeño, seeded and finely chopped; 1/4 cup chopped cilantro; 1/2 cup Cotija cheese cut into small cubes; 6-8 strips bacon, cooked until crispy and chopped or crumbled (optional); Salt and ground black pepper to taste

Mexican Street Corn Pasta Salad

Print Recipe

Author: Dorothy Miler

Ingredients

Scale

1/2 cup mayonnaise
1/2 cup sour cream or Mexican crema
1 garlic clove, minced
1 lime, juice and zest
1/4 teaspoon chili powder
1/8 teaspoon ground cayenne pepper (optional)
2 (12-ounces) bags frozen corn or 5 to 6 ears of fresh corn
2 cups cooked pasta (any small shaped pasta)
4 green onions, sliced
1 jalapeño, seeded and finely chopped
1/4 cup chopped cilantro
1/2 cup Cotija cheese cut into small cubes
6–8 strips bacon, cooked until crispy and chopped or crumbled (optional)
Salt and ground black pepper to taste

Instructions

METHOD #1: In a Cast Iron Skillet or Regular Skillet (frozen corn)
METHOD #2: On a grill (corn on the cob)
To Make the Chili-Lime Dressing
Make the Pasta Salad

Find it online: https://www.rapidrecipes.blog/mexican-street-corn-salad-2/