Mexican Street Corn Pasta Salad

• servings: 8 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

1 lb. penne

2 tbsp. unsalted butter

2 c. frozen or fresh corn

1/2 c. mayonnaise

1/3 c. Mexican crema or sour cream

Juice of 1 lime

1 tsp. chili powder

1/4 tsp. cayenne pepper

Kosher salt

Freshly ground black pepper

1/2 c. crumbled cotija or feta

1/4 c. finely chopped fresh cilantro

Directions

In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Drain.

Meanwhile, in a large skillet over medium-high heat, melt butter. Add corn and cook, stirring occasionally, until blistered, 5 to 8 minutes.

In a medium bowl, whisk mayonnaise, crema, lime juice, chili powder, and cayenne. Season with salt and black pepper.

In a large bowl, toss pasta, corn, cotija, and cilantro. Add dressing and toss to coat. Refrigerate until ready to serve.

Nutrition

• Calories: 418
• Total Fat: 20 g
• Saturated Fat: 6 g
• Trans Fat: 0 g
• Cholesterol: 26 mg
• Sodium: 320 mg
• Total Carbohydrate: 48 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 10 g