MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Mexican Street Corn Pasta Salad
Categories: Pasta, Salads
     Yield: 1 Batch

    12 oz Pasta (rotini, penne, or
          - your choice)
     2 c  Grilled corn kernels
          - (4 ears)
   1/2 c  Mayonnaise
   1/2 c  Sour cream
   1/2 c  Cotija cheese (or feta);
          - crumbled
     1    Jalapeno; seeded and
          - finely chopped
   1/4 c  Fresh cilantro; chopped
     2 tb Lime juice (1 lime)
     1 ts Chili powder
   1/2 ts Smoked paprika
          Salt and pepper; to taste
   1/4 c  Red onion; finely chopped
   1/2 c  Cherry tomatoes; halved
          - (optional)
          Lime wedges; for serving

 Preparation Time: 15 minutes
 Cooking Time: 15 minutes
 Total Time: 30 minutes

 This flavorful Mexican Street Corn Pasta Salad combines the smoky,
 charred taste of grilled corn with a creamy and zesty dressing,
 creating a refreshing and satisfying dish that's perfect for potlucks
 or summer gatherings. The pasta provides heartiness, while cotija
 cheese, jalapeno, cilantro, and lime juice add layers of authentic
 Mexican flavors.

 Bring a large pot of salted water to a boil. Add the pasta and cook
 according to package instructions until al dente. Drain and rinse
 with cold water to cool it down, then set aside.

 While the pasta cooks, preheat a grill to medium-high heat. Grill the
 corn, turning occasionally, until all sides are charred (about 10 to
 12 minutes). Once cool, slice the kernels off the cob. Alternatively,
 you can char canned or frozen corn in a hot skillet.

 In a large mixing bowl, whisk together the mayonnaise, sour cream,
 lime juice, chili powder, smoked paprika, salt, and pepper. Mix until
 the dressing is smooth and well combined.

 Add the cooled pasta, grilled corn, cotija cheese, jalapeno,
 cilantro, red onion, and cherry tomatoes (if using) into the
 dressing. Gently toss everything together until the pasta and
 vegetables are evenly coated with the creamy dressing.

 Taste and adjust the seasoning, adding more salt, pepper, or lime
 juice if necessary. Cover and refrigerate the salad for at least 30
 minutes to allow the flavors to meld.

 Serve chilled, garnished with extra cotija cheese, fresh cilantro,
 and lime wedges on the side for an extra burst of tangy flavor.

 Enjoy this vibrant, creamy, and slightly spicy pasta salad that
 brings the essence of Mexican street corn to your table!

 Recipe by MummyChunk <[email protected]>

 Recipe FROM: <news:[email protected]>,
              <news:rec.food.cooking/1539493>

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