Mexican Street Corn Pasta Salad

 Chili Lime Dressing

1/2 cup mayonnaise

1/2 cup sour cream or Mexican crema

1 garlic clove

1 lime, juice and zest

1/4 tsp chili powder

1/8 tsp ground cayenne

Pasta Salad

2 (12 oz) pkgs frozen corn (or 5-6 ears fresh corn)

2 cups cooked pasta (any small shaped pasta)

4 green onions, sliced

1 jalenpeno, seeded and finely chopped (I like spicy so I don’t seed it)

1/4 cup chopped cilantro

1/2 cup Cotija cheese cut into small cubes (I preferred Pepper Jack instead and it was delicious)

6-8 strips bacon, cooked until crispy and chopped or crumbled (I cut the bacon and then cook)

salt and ground black pepper to taste

Directions

Heat a 1″ skillet over medium high heat. When hot, add the corn kernals in a single layer and cook for 3-4 mins. Stir until lightly charred. 

In a small bowl whisk all chili lime dressing ingredients until well blended.

In a large bowl mix the charred corn, pasta, green onions, jalepeno, cilantro, and cheese. 

Pour the dressing over and toss well. Add bacon and mix well. Season with salt and ground black pepper to taste. Refridgerate until later or serve immediately. 

NOTE: I also added avocado just before serving and though it was a great addition.