Cook pasta according to the package directions until it is al dente. Drain pasta and rinse it under cold water Once cooled, toss with 3 tbsp. olive oil, salt, and pepper. In a medium or large skillet, melt 1 tablespoon of butter over medium-high heat. Add minced onion and garlic, cooking until soft. Add frozen or canned corn to skillet.
Next, mix in 1/2 tsp chili powder, 1/2 tsp salt, and 1/2 tsp black pepper. Cook another 6-7 minutes. Transfer to a small bowl to cool.
In a medium bowl, combine dressing ingredients, until smooth.
Add pasta and corn to a large bowl. Pour dressing over top and toss with queso fresco and cilantro. Serve with a squeeze of lime and enjoy!
To get a printed copy of this recipe and tips, click on "Get the Recipe" below!