Mexican Street Corn Pasta Salad

Ingredients -

• 16 ounces rotini pasta (I use Banza)

• 2 tsp olive oil

• 4 bags frozen roasted corn cooked and prepped

• 1 cup crumbled queso fresco cheese

• ⅓ cup freshly chopped cilantro + more for garnish

Dressing:

• 1 cup sour cream

• ½ cup mayo

• 2 tablespoons olive oil

• 1 teaspoon chili powder

• ½ teaspoon garlic powder

• a couple pinches cayenne pepper

• 3 tablespoons lime juice

• 2 teaspoons lime zest

• Kosher salt

• fresh cracked pepper

Instructions

1. Cook pasta according to package directions until al dente. Toss with 2 teaspoons olive oil salt, and pepper and set aside to cool to room temperature. Or pop in the fridge to speed up the cooling process.

2. In a medium bowl combine sour cream, mayo, 2 tablespoons olive oil, chili powder, garlic powder and cayenne pepper, lime zest and juice, and a couple large pinches of salt and pepper.

3. Add cooled pasta, corn, cortina and cilantro to bowl.

4. Pour most of the dressing over the pasta.

5. Transfer to a serving platter, drizzle with the remaining dressing, and garnish with fresh chopped cilantro.