Creamy Street Corn Pasta Salad

Ingredients

• 12 oz of rotini or penne pasta
• 3 ears of fresh grilled corn or 1 ½ cups of canned or frozen corn, drained
• 1 cup of diced bell peppers
• 1/2 cup of chopped red onion
• 1 finely chopped jalapeño
• 1/2 cup of mayonnaise
• 1/4 cup of sour cream
• Juice of 1 lime
• 1 tablespoon of honey
• A pinch of chili powder
• Fresh cilantro leaves for garnishing
• 1 lime cut into wedges
• 1/2 cup of crumbled feta cheese (optional)
• 1 avocado, diced (optional)

Instructions

1. Boil the pasta according to package instructions until al dente. Drain and rinse under cold water.
2. Grill the corn on high heat until slightly charred, about 10 minutes. Let cool, then cut the kernels off the cob.
3. In a large bowl, whisk together mayonnaise, sour cream, lime juice, honey, and chili powder until smooth.
4. Add cooked pasta, corn, bell peppers, red onion, and jalapeño to the bowl with the dressing. Toss until well coated.
5. Refrigerate for at least 30 minutes before serving. Garnish with cilantro and lime wedges.