Street Corn Pasta Salad

8 oz. ditalini pasta

4 ears of corn, kernels removed (no need to cook!)

1/4 c red onion, finely chopped

1/4 c cotija cheese, crumbled or sliced thin (queso fresco works, too)

2 Tbs fresh cilantro, chopped small

Dressing:

3/4 c mayonnaise

1-3 Tbs Cholula hot sauce

2-3 Tbs lime juice

1 tsp sugar

1/2-1 tsp kosher salt

1/2 tsp pepper

1/4 tsp red chili powder

Cook the pasta according to package directions, adding a generous tablespoon or so of kosher salt to the water.  When the pasta is done, drain into a colander and rinse with cold water to prevent further cooking.

In a large mixing bowl, stir together the dressing ingredients, then add the pasta, corn, and red onion.  Sprinkle with cotija and cilantro.  Taste and add salt if needed.

Serve immediately or refrigerate until ready to serve.

From Barefeet in the Kitchen