Wow your taste buds with this irresistible creamy street corn pasta salad recipe Perfect for gatherings packed with flavor in every bite 155 chars

Scale

8 oz (about 3 cups) pasta of your choice (penne or fusilli works great)

2 cups fresh corn kernels (about 4 ears of corn, or 2 cups frozen corn)

1 cup cherry tomatoes, halved

½ cup diced red onion

½ cup crumbled Cotija cheese (or feta cheese as a substitute)

⅓ cup mayonnaise

⅓ cup sour cream (or Greek yogurt for a lighter alternative)

2 tablespoons lime juice

1 teaspoon chili powder

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

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Cook the pasta according to package instructions until al dente. Drain and rinse under cold water.

While the pasta cooks, grill or sauté the corn kernels until slightly charred if using fresh corn. If using frozen corn, steam until warmed through.

In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until creamy.

Add the cooked pasta, corn, cherry tomatoes, red onion, and Cotija cheese to the dressing. Toss until evenly coated.

Cover and chill in the refrigerator for at least 30 minutes before serving. Garnish with fresh cilantro.