Mexican Street Corn Pasta Salad

Serving: Serve immediately or refrigerate for 30 minutes to let the flavors meld. This pasta salad is great on its own or as a side dish to grilled meats and tacos.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The flavors get better as it sits!
Variations:
Add Protein: For a heartier salad, add grilled chicken, shrimp, or even black beans.
Make it Spicy: Increase the amount of jalapeño or add a pinch of cayenne pepper to heat things up.
Vegan Version: Swap the mayonnaise and sour cream for vegan versions and use dairy-free cheese.
FAQ:
Q: Can I use frozen corn for this recipe?
A: Yes, frozen corn works perfectly. Just cook it thoroughly before adding it to the salad.

Q: Can I make this salad ahead of time?
A: Yes, you can prepare this salad a few hours before serving. Just be sure to store it in the refrigerator to keep it fresh.

Enjoy your Mexican Street Corn Pasta Salad, a creamy, spicy, and cheesy dish that adds a burst of flavor to any meal!