Pinterest Test: Mexican Street Corn Pasta Salad

Oh My, this is good! I think this would be a perfect 4th of July salad. Especially with county fairs upon us, this reminds me of the grilled ears of corn you can't resist.

Photo and Recipe from here

Ingredients:

8 ounces radiatore pasta

Dressing:

1/3 cup mayonaisse

1/3 cup sour cream

zest of 1 lime

1 teaspoon chile powder, plus more for dusting top

2 tablespoons fresh lime juice plus more for serving

Salad:

3 cups corn cut from grilled corn on the cob (3-4 ears)

1 diced avocado

1/4 cup chopped green scallions

1/2 cup Cotija or feta cheese, crumbled

3 tablespoons grated Parmesan cheese

2 tablespoons fresh chopped cilantro (or parsley or basil)

coarse salt and fresh black pepper, to taste

Instructions:

1. Cook the pasta to al dente in plenty of salted boiling water.
2. Meanwhile whisk all the dressing ingredients together in a small bowl until smooth and creamy.
3. Drain the cooked pasta and add to a large bowl with a tiny bit of the dressing - toss to coat, cover and refrigerate until cool.
4. Once cooled mix in the corn, avocado, scallion, both cheeses and the cilantro. Add the dressing a little at a time tossing gently to coat. Season to taste with salt and pepper.
5. Serve chilled or at room temperature with a dusting of chile powder and lime wedges.