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Nothing says summer gathering quite like Mexican Street Corn Pasta Salad creamy tangy and just the right amount of heat This recipe combines juicy roasted corn and salty Cotija together with tender pasta and a punchy dressing It is the perfect crowd-pleaser for potlucks or barbecue nights and it packs all the flavor of elote while being easy to share
I whipped this up for a neighborhood cookout last year and it disappeared fast everyone asked for the recipe so now it is on regular rotation at my house The sweet corn and chili-lime heat really make it special
Ingredients
- Trotolle pasta: brings a fun twisty shape that holds onto the dressing well Look for bronze-cut pasta for the most sauce cling
- Roasted corn: brings sweet smoky kernels Fresh summer corn works best but in a pinch frozen or canned can be roasted under the broiler
- Red onion: adds a crisp bite and beautiful color Choose firm heavy onions for best taste
- Jalapeño pepper: brings earthy heat De-seed or use less if you want it mild select glossy skin for freshness
- Cheddar cheese: creamy and tangy Use freshly shredded for the best melt and flavor
- Cotija cheese: classic Mexican cheese that gives salty-rich notes Crumble it yourself for soft texture
- Mayonnaise: makes the dressing extra creamy Go for full-fat for silky results
- Sour cream: brings light tang Choose a thick variety for best texture
- Lime: adds fresh citrusy zing Always use freshly squeezed for the brightest flavor
- Tajín chili lime seasoning: adds smoky heat Look for bright red spice in the Hispanic aisle
- Fresh cilantro: adds green herbal finish Use just-snipped leaves that are bright and unwilted
Step-by-Step Instructions
- Cook the Pasta:
- Boil pasta in salted water until just tender usually about eight minutes Drain and rinse with cold water to stop the cooking This keeps pasta from going mushy and cools it quickly for mixing
- Prepare the Corn:
- Roast the corn over grill or gas burner until kernels are lightly charred then slice the kernels off the cobs Sweet and smoky flavor develops here and a dry towel helps steady the cob as you cut
- Chop and Mix Veggies:
- Dice red onion and jalapeño very fine Mix together with the pasta and roasted corn Add half each of the cheddar and Cotija mixing gently for even flavors
- Make the Dressing:
- Whisk mayonnaise sour cream freshly squeezed lime juice and a teaspoon of Tajín in a small bowl Taste and add more Tajín if you want extra heat Pour this creamy dressing over the pasta mixture and toss well to coat everything
- Finish and Chill:
- Top the salad with the rest of the cheddar and Cotija more Tajín if desired and lots of fresh cilantro Cover and chill for at least thirty minutes so flavors meld together
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I am obsessed with Cotija cheese in this salad It melts just a little into the hot pasta giving the perfect salty creamy pockets My sister loves helping me pick the cilantro right from our backyard before mixing it in
Storage Tips
Store leftovers tightly covered in the fridge for up to three days The dressing stays creamy and the pasta soaks up extra flavor as it sits I like to add a squeeze of lime before serving if it has been in the fridge overnight
Ingredient Substitutions
No trotolle pasta Try rotini or fusilli Any curly short pasta that grabs onto the creamy sauce will work out just fine for this recipe
If you want it dairy free swap in vegan mayo and cheese options
No Cotija available Crumbled feta cheese is a natural substitute and brings similar tang
Serving Suggestions
Pair it with grilled chicken or steak for a complete meal
Spoon it into lettuce cups for a lighter twist at summer parties
Serve as a side with burgers or tacos at your next picnic
Cultural Context
This salad borrows inspiration from elote Mexican street corn which is usually grilled and slathered with creamy chili-lime sauce Adapting it to a pasta salad makes it easy to serve family-style and to carry to gatherings You still get the zesty creamy flavor that makes elote famous
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Recipe FAQs
- → Can I use frozen or canned corn instead of fresh?
Yes, thawed frozen or drained canned corn can be used in place of fresh roasted corn, though roasting fresh corn brings the most flavor.
- → What pasta shapes work best?
Trotolle, rotini, fusilli, or penne all hold the creamy dressing and corn well, creating a balanced bite every time.
- → How spicy is this side dish?
The heat level depends on the amount of jalapeño and Tajín added. Adjust to taste or omit seeds for milder flavor.
- → Are there alternatives to Cotija cheese?
Feta can be used in place of Cotija for a similar salty tang if Cotija isn’t available at your local store.
- → Can this dish be made ahead?
Yes, prepare and chill the salad a few hours in advance. For best freshness, add cilantro and extra cheese just before serving.