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Mexican Street Corn Pasta Salad

Ingredients

• 2 cups ditalini pasta (uncooked), or any small pasta shape**
• Diamond Crystal kosher salt
• 2-3 tablespoons extra virgin olive oil, enough to coat the skillet
• 3 cups fresh corn kernels*, about 4-6 ears total
• fresh cracked black pepper, to taste
• 2 cloves garlic, minced or grated
• 1/2 of a fresh jalapeño ***, minced, seeds and ribs removed
• 1 bunch cilantro, finely chopped, reserve some for garnish
• 1 bunch scallions, sliced, reserve some for garnish
• 1/4 cup cotija cheese, crumbled, reserve some for garnish
• Chipotle Lime Dressing
• 1/2 cup sour cream
• 1/2 cup mayo
• 2 whole chipotle peppers***, packed in adobo
• 1/3 cup fresh lime juice, plus the zest of 1 of the limes
• Diamond Crystal kosher salt
• fresh cracked black pepper

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