Mexican Street Corn Pasta Salad

Ingredients

16 oz Corn (I use frozen yellow corn out of convenience.)

2 tbsp Butter

8 oz Dried Pasta (cook it per package instructions)

1/4 cup Sour Cream (Plain Greek Yogurt or whipped cottage cheese will also work)

3 tbsp Mayonnaise (you can use 3 or 4 tablespoons)

4 cloves Garlic (minced)

1/2 cup Cotija Cheese, grated (plus extra based on preference)

1/4 cup Red Onion (or Shallots)

1 Lime

1/2 tsp Chipotle Powder

1/4 tsp Cumin

2 tbsp Cilantro (finely diced)

1/4 tsp salt

1 small jalapeno, seed removed, finely diced (You can also used canned poblano peppers where are a bit more mild.)

Directions

Cook the pasta per package instructions. Once it is cooked, drain the pasta.

In a large skillet, add the butter. Once the butter melts, add the minced garlic and diced red onion or shallot.

Once the garlic is starting to get light brown, add the corn and 1/4 tsp of salt. Mix well and cook until the corn starts to get golden brown.

Add the cooked pasta to a large bowl and add the corn mixture once it is done cooking.

Add in the sour cream, mayo, chipotle pepper powder, and cumin. Mix well

Add in the lime, finely diced Jalapeno, cotija cheese, and cilantro.

Mix well. You can add a little more cotija cheese, sour cream, mayonnaise based on your preference.