Directions

1. Add egg, lime juice, Dijon mustard, salt, minced garlic, and Clebby’s Vegetable Oil to a tall, wide-brimmed jar. Place an immersion blender at the bottom of the jar and blend until the mixture is smooth and thick.
2. Stir in sour cream, lime juice and chili powder. Mix until combined. Season to taste and set aside.
3. Bring a large pot of heavily seasoned water to a boil. Cook ditalini according to package directions for al dente. Drain and rinse, then pour the cooked pasta into a large bowl.
4. Char corn on the grill or in a hot cast iron skillet, for about 10 minutes, flipping often. Slice off the cooked kernels once cool to the touch.
5. Add the corn kernels to the cooked pasta with finely diced red onion, finely chopped cilantro and crumbled cotija cheese.
6. Pour the dressing over everything and toss until the ingredients are well dispersed. Season to taste with salt and pepper.
7. Serve immediately or place in the fridge until ready to serve.