Prep time: 10 minutes Cook Time: 10 minutes Makes: 10 servings

Ingredients:

Salad:

  • 16 oz. rotini pasta
  • 2 teaspoons olive oil
  • 4 (10 oz.) bags of frozen fire-roasted corn
  • 1 cup crumbled Cotija cheese
  • 1/3 cup freshly chopped cilantro

Dressing: 

  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 2 pinches of cayenne pepper
  • 3 tablespoons lime juice
  • 2 teaspoons lime zest
  • 1 pinch of kosher salt
  • Fresh cracked pepper

Directions:

1. 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.

2. 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.

3. Add cooled pasta, corn, Cotija, and cilantro to a large bowl.

4. Pour most of the dressing over the pasta.

5.  Toss until everything is well coated.

6. Transfer to a serving platter, drizzle with the remaining dressing, and garnish with fresh chopped cilantro.