Mexican Street Corn Pasta Salad (Printable Version)
Vibrant pasta blended with roasted corn, cheddar, Cotija, lime dressing, and jalapeños for a fresh, bold flavor.
# What You'll Need:
→ Salad
01 -
450 g trotolle pasta
02 -
6 ears roasted corn, kernels removed
03 -
120 g red onion, diced
04 -
120 g jalapeño pepper, diced
05 -
90 g cheddar cheese, finely shredded, divided
06 -
90 g Cotija cheese, finely shredded, divided
→ Dressing
07 -
120 g mayonnaise
08 -
120 g sour cream
09 -
1 lime, juiced
10 -
5–10 g Tajín seasoning, to taste
→ Toppings
11 -
Fresh cilantro, snipped, to garnish
12 -
Additional Tajín seasoning, to garnish
# Step-by-Step Guide:
01 -
Boil trotolle pasta in a large pot of salted water according to package instructions. Drain and rinse under cold water to cool completely. Transfer cooled pasta to a large mixing bowl.
02 -
Cut roasted corn kernels from the cobs. Add kernels to the bowl with the pasta.
03 -
Incorporate diced red onion, diced jalapeño pepper, 60 g each of shredded cheddar and Cotija cheeses into the pasta and corn mixture.
04 -
Whisk together mayonnaise, sour cream, freshly squeezed lime juice, and Tajín seasoning in a small bowl. Start with 5 g Tajín, adding more to taste.
05 -
Pour the dressing over the pasta mixture and toss thoroughly to combine all ingredients.
06 -
Top salad with the remaining shredded cheddar and Cotija cheeses, an extra sprinkle of Tajín, and freshly snipped cilantro. Cover and refrigerate until serving.
# Additional Notes:
01 -
For enhanced citrus flavor, zest the lime before juicing and mix the zest into the dressing.
02 -
Store leftovers in an airtight container and refrigerate for up to 3 days.