Mexi-corn Pasta Salad

 

Mexicorn Pasta Salad

1 lb. cooked Rotini pasta ( I used Dreamfields low carb pasta)
3 cups of roasted corn kernels. You can first roast the corn ears over the grill with a little olive oil and then scrape the kernels off. 3 to 4 corn ears should produce 3 cups of kernels.
Mayonnaise
Cotija cheese
Handful of chopped cilantro
About 4 green onions chopped
Tajin
Lime Juice
Salt & pepper to taste

Mix everything together and enjoy. You can use as much mayo and cotija as you like. Same goes with the Tajin and lime juice. Tajin can usually be purchased in the Hispanic aisle at your local supermarket.

It is a combination of chilies, lime and salt and is used on everything from fruit to beverages.

This Mexicorn Pasta Salad is made like you would make a Mexican street corn with the addition of pasta.