Recipe: Mexican Street Corn Pasta Salad
I love this salad! It's my new favorite. It's been too hot to cook here, so this will be dinner tonight, but its also great as a side or potluck offering. I loved that I could use my own veggies and cilantro. It adds love as the final ingredient.
8 oz uncooked rotini
1 1/2 - 2 cups frozen corn
1 red pepper, chopped
2 green onions, chopped
1 small jalapeno, seeded and chopped
3 tbsp shredded Parmesan
1/2 cup feta cheese crumbles
2 tbsp chopped fresh cilantro
salt and pepper (to taste)
1/3 cup mayonnaise
1/3 cup sour cream
1/2 - 1 tsp chili powder
2 tbsp lime juice
Cook rotini according to package directions. Drain and rinse with cold water.
Add remaining salad ingredients, and toss to mix evenly.
In a small bowl, combine the dressing ingredients. Add to the salad mixture and toss gently.
Cover and refrigerate until serving time.