Mexican Street Corn Pasta Salad (Printable Version)
# What You’ll Need:
→ For the salad
01 -
1 pound trotelle pasta
02 -
6 ears roasted corn
03 -
1/2 cup red onion, diced
04 -
1/2 cup jalapeño pepper, diced
05 -
3/4 cup finely shredded cheddar cheese, divided
06 -
3/4 cup finely shredded Cotija cheese, divided
→ For the dressing
07 -
1/2 cup mayonnaise
08 -
1/2 cup sour cream
09 -
1 lime, juiced
10 -
1-2 teaspoons Tajín
→ Optional toppings
11 -
Fresh cilantro, chopped
12 -
Tajín seasoning
# Steps to Follow:
01 -
Boil the pasta according to package instructions in a large pot of salted water. Drain and rinse with cold water. Place the cooled, drained pasta in a large bowl.
02 -
Cut the corn kernels off each cob. Add the corn to the pasta.
03 -
Incorporate the diced red onion and jalapeño pepper into the pasta mixture.
04 -
Mix in 1/2 cup of each cheese (cheddar and Cotija).
05 -
In a separate small bowl, whisk together mayonnaise, sour cream, lime juice, and Tajín. Start with 1 teaspoon of Tajín and adjust to taste preference.
06 -
Pour the dressing over the pasta mixture and thoroughly combine all ingredients.
07 -
Top the salad with the remaining cheeses, additional Tajín, and freshly chopped cilantro.
08 -
Cover and refrigerate until serving time.
09 -
Store in an airtight container for up to 3 days in the refrigerator.
# Additional Notes:
01 -
For enhanced flavor, zest the lime before juicing and add the zest to the dressing for extra tanginess.