Mexican Street Corn Pasta Salad

Ingredients

8 8 servings (approx. 1.5 cups per serving)

16 oz. rotini pasta
2 teaspoons olive oil
4 (10 oz.) bags frozen fire-roasted corn (cooked according to package directions) or 3 (15 oz.) cans of corn, drained
1 cup crumbled Cotija or queso fresco cheese
⅓ cup freshly chopped cilantro + more for garnish
1 cup sour cream
½ cup mayonnaise
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

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.
In a medium bowl combine sour cream, mayo, 2 tablespoons olive oil, chili powder,garlic powder,cayenne pepper, lime zest and juice, and a couple large pinches of salt and pepper.
Add cooled pasta, corn, Cotija, and cilantro to a large bowl.
Pour most of the dressing over the pasta and toss until everything is well coated.
Transfer to a serving platter, drizzle with the remaining dressing, and garnish with fresh chopped cilantro.

Per serving