Mexican Street Corn Pasta Salad: 20 Min

Instructions:

1. Heat a skillet over medium high heat with a drizzle of oil. Add the corn kernels in a single layer. Let them sit undisturbed for 2-3 minutes until you smell a toasted, popcorn like aroma and see golden brown charred spots. Note: Stirring too early prevents the char.
2. Stir the corn and cook for another 2 minutes, then remove from heat. Let it cool slightly so it doesn't melt the mayo in the next steps.
3. Boil a large pot of salted water. Cook the pasta until it is al dente. Drain immediately and rinse with cold water until the pasta feels cool to the touch and the water runs clear. Note: This removes the surface starch.
4. In a small bowl, whisk together the mayonnaise, Mexican crema, lime juice, garlic powder, smoked paprika, salt, and pepper until the mixture is smooth and glossy.
5. In a large mixing bowl, combine the chilled pasta, charred corn, diced red onion, and minced jalapeño.
6. Pour the dressing over the top and toss gently until every spiral is fully coated in the creamy sauce.
7. Fold in the crumbled cotija cheese and chopped cilantro. Note: Folding gently keeps the cheese from smearing into the sauce.
8. Sprinkle the Tajín seasoning over the top and add lime wedges for the final garnish.