Cook the corn and pasta in a pot.
Grill the cooked corn for 10 minutes.
Cut the kernels off the cobs & place in a bowl.
Combine sour cream, mayo, lime juice, paprika, salt & chipotle powder.
Combine the corn & pasta. Toss in the queso fresco, jalapeño, onion & cilantro.
Pour sour cream sauce over the salad & stir. Chill before serving.
Enjoy!
LEARN MORE ABOUT BERLY'S KITCHEN! CLICK BELOW