Mexican Street Corn Pasta (Print Version)

# Ingredients:

→ Main Ingredients

01 - 32 ounces of sweet corn kernels (fresh from about 5 ears of corn works great)
02 - 8 ounces of short pasta like fusilli, rotini, or penne

→ Creamy Dressing

03 - 3/4 cup good quality mayonnaise
04 - 3 fresh limes, both zested and juiced
05 - 1 tablespoon ground cumin
06 - 1 tablespoon chili powder
07 - 1 teaspoon sweet paprika, plus extra for sprinkling on top
08 - 1 teaspoon ground coriander seeds
09 - 2 teaspoons kosher salt
10 - 1 teaspoon cayenne pepper (add to taste if you like heat)

→ Fresh Finishing Touches

11 - 2/3 cup crumbled cotija cheese (the salty Mexican cheese that's perfect here)
12 - 1/4 cup fresh cilantro leaves, roughly chopped

# Instructions:

01 - Cook the pasta following the package directions until it's perfectly al dente. Once done, drain it well and give it a quick rinse with cool water to stop the cooking process. Set it aside to cool completely while you prep everything else.
02 - Get your corn ready however you prefer - you can boil fresh ears, grill them for extra flavor, or even use frozen corn that you've cooked through. The key is letting it cool down completely before mixing everything together.
03 - In a large mixing bowl (you'll need at least 4 quarts of space), whisk together the mayonnaise with all that fresh lime zest and juice. Add in the cumin, chili powder, paprika, coriander, and salt, then whisk everything until it's beautifully combined and fragrant.
04 - Add your cooled pasta and corn to the bowl with that amazing dressing. Use a large spoon or spatula to toss everything thoroughly, making sure every piece gets coated in that creamy, spiced goodness.
05 - Crumble up most of the cotija cheese (save about 2 tablespoons for the final garnish) and gently fold it into the pasta mixture. The cheese will add that perfect salty, tangy flavor that makes elote so irresistible.
06 - Stir in most of the chopped cilantro, keeping a few pretty leaves aside for garnish. Then give your pasta salad its final flourish - sprinkle the remaining cotija cheese on top, add a light dusting of paprika for that gorgeous color, and scatter those reserved cilantro leaves over everything.

# Notes:

01 - This vibrant pasta salad captures all the incredible flavors of Mexican street corn in a form that's perfect for sharing at picnics and potlucks.
02 - The beauty of this recipe is that it comes together using mostly pantry staples, making it an easy go-to for summer gatherings.
03 - For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving to allow all those spices to meld together.

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