This Mexican Street Corn Pasta Salad will be your new go-to for summer potlucks! Loaded with vegetables like grilled corn and smothered in a sour cream, mayonnaise, and chipotle creamy dressing
Begin by boiling the pasta according to package instructions until al dente. Drain, rinse with cold water and set aside.
Rub the outside of the husked corn with oil. Preheat grill to 400 degrees. Grill corn for 15 minutes rotating every 5 minutes. Remove from the grill and allow the corn to cool before cutting.
Prepare the bell pepper, red onion, and green onion by dicing and slicing them on a cutting board.
Combine all of the ingredients for the dressing in a small bowl and whisk to combine. Add the boiled pasta, corn, cojita cheese, bell pepper, red onion, and green onion to a large bowl.
Pour in the dressing and toss to combine.