Mexican Street Corn Pasta Salad

• servings: 4 servings
• active time: 15 minutes
• total time: 19 minutes

Ingredients

5 tablespoons sour cream (or Greek yogurt)

1 tablespoon avocado oil mayonnaise

2 large limes, juiced

1 teaspoon garlic powder

½ teaspoon chipotle powder

½ teaspoon sweet paprika

⅓ teaspoon cayenne

Salt and pepper, to taste

1 large handful fresh basil

½ cup finely chopped fresh chives

¾ cup finely sliced fresh shallots

2 cups roasted corn

½-1 large avocado, cubed

2 ounces crumbled cotija cheese (or feta)

8 ounces Kaizen pasta

Directions

Add the sour cream (or thick Greek yogurt), mayo, lime juice, and spice blend to a mason jar. Pop the lid on and shake it really well, then taste and adjust as needed.

In a large salad bowl, add the basil, fresh herbs, roasted corn, and cubed avocado.

Top with 2 ounces of freshly crumbled cotija (or feta) cheese.

Bring a large pot of water to a boil, add a generous amount of salt, and cook my Kaizen low-carb fusilli pasta for 4 minutes. Strain, rinse well, strain, and add to the salad bowl.

Add the sauce, toss it really well, then serve. You can always add more cotija cheese, Chile Lime or Elote seasoning, and fresh herbs to garnish.