Ingredients
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6 medium ears corn , husks removed
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2 tbsp olive oil
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3/4 (16 oz) package elbow macaroni
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6 tbsp mayonnaise
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3 tbsp sour cream
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1 to 2 jalapeno peppers, seeded and finely chopped
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1/4 cup chopped cilantro
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1 tsp chili powder, plus more to garnish
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1/2 tsp garlic powder
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1/2 cup crumbled Cotija or grated Parmesan, plus more to garnish
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2 limes
Steps
1
Preheat grill to medium-high. Brush corn with oil and season with salt and pepper. Grill corn until lightly charred, 8 to 10 minutes. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and rinse under cool water.
2
Cut cooked corn kernels off cobs. In a large bowl, combine corn kernels, drained pasta, mayonnaise, sour cream, jalapeño, cilantro, chili powder, garlic powder, and cotija. Zest and juice limes into the bowl. Season with salt and pepper and stir to combine. Sprinkle more cotija and chili powder over top to garnish.
