Creamy Street Corn Pasta Salad blends smoky grilled corn with tender pasta and a tangy, creamy dressing for the perfect summer side dish.

• 3 cups cooked rotini pasta, cooled

• 2 cups grilled or roasted corn kernels

• 1/2 cup mayonnaise

• 1/4 cup sour cream

• 1/2 cup crumbled Cotija cheese (or feta)

• 1 jalapeño, finely chopped (optional)

• 1/4 cup fresh cilantro, chopped

• 1 lime, juiced

• 1 tsp chili powder

• Salt and black pepper to taste

1. Cook pasta according to package instructions, drain, and cool.

2. Grill or roast corn until slightly charred; let cool.

3. In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.

4. Add cooled pasta, corn, jalapeño, cilantro, and Cotija cheese.

5. Toss gently to combine all ingredients evenly.

6. Refrigerate for at least 30 minutes before serving to blend flavors.

7. Serve chilled and garnish with extra cheese or cilantro if desired.

For extra smoky flavor, use fresh grilled corn on the cob.

Adjust jalapeño amount to control spiciness.

This salad keeps well in the fridge for up to 2 days.

Keywords: street corn pasta salad, creamy pasta salad, summer side dish