Mexican Street Corn Pasta Salad

Ingredients

• 300g of your favourite short pasta

• 2 340ml cans of corn

• Half a red onion, diced finely

• One bunch of cilantro, chopped finely (I used green onion because I have the cilantro gene ha)

• 1/3 cup sour cream

• 1/3 cup plain Greek yogurt

• 1 tsp garlic powder

• 1 tsp tajin

• 1/4 cup of Parmesan, feta cheese or queso fresco (but I used Boursin balls because I had none of those)

• 2 tbsp olive oil

• 1 lime, cut into slices

• Salt & pepper to taste

Instructions

• Cook pasta according to instructions. Set aside.

• In a medium sauce pan on medium-high heat, add in 1 tbsp of olive oil. Immediately add your corn. Let the corn sit for 1-2 minutes, then stir. You want your corn to have char marks. Set aside.

• In a large mixing bowl, combine the pasta, cooked corn, red onion, sour cream, Greek yogurt, cilantro, 1 tbsp olive oil, and your spices. Mix until evenly combined.

• Top with cheese and extra tajin.

• When serving, add a slice of lime for an optional added flavour. Enjoy as is or store in your fridge for up to a week!