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Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad tast
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A refreshing and flavorful Mexican Street Corn Pasta Salad that combines roasted corn, pasta, and a creamy dressing, perfect for summer gatherings.

  • Author: Ghalina
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Category: Salad
  • Method: Mixing and Roasting
  • Cuisine: Mexican
  • Diet: Vegetarian

Ingredients

Scale
  • 1 pound trotole pasta (or similar curly pasta like rotini or fusilli)
  • 6 ears corn, roasted (or about 3 cups corn kernels)
  • 1/2 cup red onion, finely diced
  • 1/2 cup jalapeño pepper, seeded and diced (adjust amount for desired heat level)
  • 3/4 cup finely shredded cheddar cheese, divided
  • 3/4 cup finely shredded Cotija cheese, divided (or substitute feta if unavailable)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 lime, juiced (about 2 tablespoons)
  • 1–2 teaspoons Tajín seasoning (or to taste)
  • Lime zest (optional, for extra flavor)
  • Fresh cilantro, chopped (optional)
  • Additional Tajín seasoning for sprinkling
  • Lime wedges for serving

Instructions

  1. Bring a large pot of water to a boil. Add about 1 tablespoon of salt to the water. Add the trotole pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Drain and rinse with cold water.
  2. If using corn on the cob, roast it on a grill or in the oven until charred, then cut the kernels off. If using frozen corn, thaw and pan-roast until lightly charred.
  3. Finely dice the red onion and jalapeño pepper. Set aside 1/4 cup each of the shredded cheddar and Cotija cheeses for topping.
  4. In a large mixing bowl, combine the cooled pasta, roasted corn, diced red onion, and jalapeño. Add 1/2 cup each of the shredded cheddar and Cotija cheeses and gently toss.
  5. In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, and Tajín seasoning. Adjust seasoning to taste.
  6. Pour the dressing over the pasta mixture and gently fold until evenly coated.
  7. Transfer to a serving bowl, sprinkle with reserved cheeses, additional Tajín, and cilantro if using. Cover and refrigerate for at least 30 minutes.
  8. Before serving, toss gently and serve chilled with lime wedges.

Notes

  • Adjust the amount of jalapeño for desired heat level.
  • Allowing the salad to chill enhances the flavors.
  • This salad is great for barbecues and potlucks.

Nutrition

Find it online: https://recipeshungry.com/mexican-street-corn-pasta-salad-recipe/