MEXICAN STREET CORN PASTA SALAD WITH PROTEIN+® PENNE

INGREDIENTS

• 1 lbs Barilla Protein+® Penne Pasta
• 2 tbsp Lactalis President Butter
• 2 cups frozen or fresh corn
• 0.5 cup McCormick Mayonesa
• 0.33 cup sour cream
• 1 lime, juiced
• 1 tsp McCormick Chili powder
• 0.25 tsp McCormick cayenne pepper
• 2 tsp McCormick Guacamole & More Seasoning
• 0.5 cup President Feta, crumbled
• 0.25 cup fresh cilantro, finely chopped

PREPARATION

1. In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Drain.
2. Meanwhile, in a large skillet over medium-high heat, melt butter. Add corn and cook, stirring occasionally, until blistered, 5 to 8 minutes. Once charred, allow the corn to cool.
3. In a medium bowl, whisk McCormick Mayonesa, sour cream, lime juice, chili powder, guacamole seasoning, and cayenne.
4. In a large bowl, toss pasta, corn, feta, and cilantro. Add dressing and toss to coat. Refrigerate until ready to serve.