Ingredients
Scale
- 16 oz ditalini pasta (or any short pasta)
- 4 ears of corn (grilled or boiled)
- 1 cup Mexican crema or sour cream
- 1 cup mayonnaise
- 4 tbsp lime juice
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ cup cotija cheese (crumbled)
- ¼ cup chopped cilantro
- Salt and pepper to taste
Instructions
- Cook the pasta and toss with olive oil.
- Grill or boil the corn, then cut off the kernels.
- Whisk the crema, mayo, lime juice, chili powder, and garlic powder for the dressing.
- Combine the pasta, corn, cheese, cilantro, and dressing.
- Garnish and serve.