Description
Mexican Street Corn Pasta Salad is a vibrant, flavorful dish that combines the sweet taste of roasted corn with creamy dressing and a hint of spice from jalapeños. This colorful salad is perfect for summer gatherings, potlucks, or casual family dinners. With a delightful mix of textures and tastes, it features rich Cotija and cheddar cheeses alongside fresh cilantro for a burst of freshness. Quick to prepare in just 23 minutes, this crowd-pleaser is easy to customize to suit your preferences, making it a go-to choice for any occasion.
Ingredients
Scale
- 1 pound trotolle pasta
- 6 ears roasted corn
- 1/2 cup red onion (diced)
- 1/2 cup jalapeño pepper (diced)
- 3/4 cup shredded cheddar cheese (divided)
- 3/4 cup shredded Cotija cheese (divided)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 lime (juiced)
- Tajín seasoning
Instructions
- Cook trotolle pasta according to package instructions until al dente. Drain and rinse under cold water.
- Cut roasted corn off the cob and add it to the cooled pasta in a large mixing bowl.
- Stir in diced red onion, jalapeño pepper, and half of each cheese (cheddar and Cotija).
- In a separate bowl, whisk together mayonnaise, sour cream, lime juice, and Tajín. Pour over pasta mixture and stir to combine.
- Garnish with remaining cheeses and cilantro. Chill before serving.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg
Keywords: Use fresh corn for enhanced sweetness; grill or roast if possible. Adjust spice levels by modifying jalapeño amounts. Allow the salad to chill for at least 30 minutes before serving to meld flavors.