Summer Corn and Tomato Pasta (Salad? or Side Dish?) -- This recipe comes from RachelRayMag.com. If you want to serve this when corn is not in season, Vacuumed Packed (Canned) corn should work just as well in the recipe.
Mexican Corn -- Fresh corn on the cob (husk on, but ends trimmed and soaked in water for 2-4 hours), 1 cup of mayonnaise (the good stuff, nothing light), Chili Powder, Cotija or Parmesan Cheese, Fresh Limes (quartered).
Mexican Macaroni Salad-- from the Pioneer Woman--I’ve made this simple pasta salad for years and years, and have always loved the heck out of it. It’s zippy, flavorful, and fun, and is as delicious by itself. It’s versatile, and you can add whatever other ingredients you want: diced avocado, chopped cilantro, chipotle (to the dressing), lime juice…or all the spices and seasonings you want.