Mexican Street Corn Pasta Salad

Cook the Pasta:

Boil the rotini pasta according to package instructions until al dente. Drain and rinse with cold water to cool it down.

Prepare the Corn:

If using fresh corn, grill or roast it until slightly charred, then cut the kernels off the cob.

If using frozen corn, thaw and lightly roast in a pan.

If using canned corn, drain and roast in a pan.

Mix the Dressing:

In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper. Mix well until smooth.

Combine Ingredients:

Add the cooked pasta, corn kernels, red onion, cotija cheese, and fresh cilantro to the bowl with the dressing. Toss everything together until well coated.

Chill and Serve:

Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled, and enjoy!