Street Corn Pasta Salad

ROASTING CORN

1. To roast your corn, you can put fresh stocked corn on a BBQ and roast until charring develops, or you can do it on a gas burner (do not walk away from it with this method as it chars quickly). Use a knife and cut kernels off the cob. Toss with 1 Tbsp Elote Seasoning

DRESSING

1. In a high sided cup, add your chili paste, vinegar, vinaigrette seasoning along with your smoked tomatoes and oil, reserving 1/4 of the smoked tomatoes for garnishing. Blend until smooth
2. Once emulsified, add mayonnaise and blend for 10 seconds longer. Set aside

MAKING SALAD

1. Cook pasta according to manufacturer's instruction. Drain, add to a large bowl.
2. Add 1/4 of the dressing to the pasta and toss and allow to cool for 10 minutes
3. Once semi-cooled, add the corn and red onion and toss.
4. Add the tomatoes, cheese and cilantro, reserving some of each for garnishing.
5. Add the balance of dressing and toss, check for seasoning with salt & pepper
6. Cover and transfer to the fridge until cold
7. Once cold, squeeze the lemon juice into the prepared salad and transfer to your serving dish. (NOTE: You can sprinkle a little additional Elote seasoning on top)
8. Garnish with reserved cheese, tomatoes and cilantro and serve!