Summer Street Corn Pasta Salad

Ingredients

• 11 lb Radiatore pasta(454g)
• 20.75 cup mayonnaise(180g)
• 30.5 cup sour cream(120g)
• 41 large lime lime juice(44g)
• 52 garlic cloves, grated(6g)
• 62 tablespoon green onion, chopped(12g)
• 71 tablespoon tajin(7g)
• 80.5 teaspoon cumin(1g)
• 91 teaspoon salt(6g)
• 100.5 teaspoon black pepper(1g)
• 112 cup frozen corn(320g)
• 122 tablespoon olive oil(27g)
• 130.25 cup cotija cheese(35g)
• 140.25 cup fresh cilantro, for garnish(4g)

Instructions

1. 1Cook the pasta according to package instructions until al dente. Drain and toss with a little olive oil and a pinch of salt. Set aside to cool in the refrigerator.
2. 2In a bowl, mix together mayonnaise, sour cream, lime juice, grated garlic, chopped green onion, tajin, cumin, salt, and pepper to make the dressing. Set aside.
3. 3Heat a skillet over medium heat and add olive oil. Add frozen corn, season with salt and pepper, and cook, stirring occasionally, until the corn is heated through and slightly charred.
4. 4In a large bowl, combine the cooled pasta with enough dressing to coat. Add the charred corn, chopped cilantro, and cotija cheese. Toss well to combine.
5. 5Serve chilled. If making ahead, add extra dressing before serving to freshen it up.