Reaper Esquites Street Corn Pasta Salad

INGREDIENTS

• 6 ears of corn
• 16oz Rotini pasta
• 1/2 red onion diced
• chopped cilantro
• 1 cup of Mayo
• 1 cup of Mexican Crema
• 2 tablespoons Melinda's Mexicana Sauce
• 1 tablespoon Blazing Star Reaper Rub
• Juice of 2 limes
• 1 cup of Cotija Cheese or Queso Fresco

INSTRUCTIONS

1. Grilled 6 ears of corn over indirect heat for 15-20 minutes
2. Move corn over to direct heat over hot coals to get some char
3. Once the corn cools slice off the kernels from each ear of corn
4. Add 1 cup of mayo to a bowl
5. Add 1 cup of Mexican Creama to the bowl
6. Add 2 tablespoons of Melinda's Mexicana Sauce to the bowl
7. Add 1 tablespoon Blazing Star Reaper Rub to the bowl
8. Add the juice of 2 limes to the bowl and mix well
9. Cook 16oz box of Rotini Pasta to al dente and then strain
10. Cook 4 slices of bacon until crispy and then chop in to small pieces
11. To a large bowl add the cooked Rotini pasta
12. Add the corn to the Pasta bowl
13. Add 1/2 red onion diced to the bowl
14. Add chopped cilantro to the bowl
15. Add 1 cup of crumbled cotija cheese to the bowl
16. Add chopped bacon to the bowl
17. Pour over dressing mix and incorporate everything together
18. Best to refrigerate for a couple of hours before serving