Mexican Street Corn Pasta Salad

This salad is a great take on delicious Mexican Street Corn.  Using frozen corn makes this recipe even easier.  You will pan saute the corn to reduce the amount of liquid in the corn and to help it carmelize a bit as well.  The spice that gives this a little heat is McKormick's Chipotle & Garlic Grill Seasoning.  The cheese used in this recipe is crumbly, white cheese called cojita.  This is usually sold all crumbled up in a bag, yet there is also another cumbly, white cheese sold in this section that comes in a block - yet I do not recall exactly what it's name is.  They are sold in the refrigerated section with other Latin items.  Some would say you can exchange this for feta - yet feta is going to add an additional saltyness to the dish, when the cojita is not salty at all (at least not to me).

1 2 lb. bag frozen corn
3 tbsp. butter
3 tbsp. olive oil
1/4 c. McKormick's Chipotle & Garlic Grill Seasoning
2 c. cojita cheese, crumbled
1 bunch green onions, sliced
1 lb. small pasta, cooked
2 c. mayonnaise
1 c. sour cream
1 tsp. salt
1 tsp. pepper

In a large skillet/frying pan over medium-high heat, add butter and olive oil.  When melted, add corn and Chipotle seasoning.  Fry until most of the moisture/fat is gone and it begins to brown.  Remove from heat and cool.

Add all of the ingredients together, stirring well.  Chill for a few hours before serving.  My ADHD requires I stir is every hour or so to make sure the flavors are combining well.  Serve and enjoy!