We took our favorite Mexican Street Corn Salad and added a couple extra ingredients, bringing your favorite carnival street corn to your next summer potluck!
Cook pasta according to directions on package. Set aside to cool.
Heat oil over medium heat. Add frozen corn and let cook until corn starts to char, stirring occasionally (it took about 7-8 minutes before my corn was lightly charred).
While the corn is cooking, mix together mayonnaise, cheese, lime juice, cilantro, red onion, garlic, chili powder, and jalapeno pepper (optional).
When corn is done, gently fold together pasta, corn, and mayonnaise mixture. Top with additional cilantro and cotija cheese as desired.
Notes
Light mayo can also be substituted as an alternative to the mayonnaise.
You can add any other vegetables you want, or leave out the jalapeno if you don’t like a little kick. I chopped mine up really small, without the seeds, so they mostly just added flavor.