Mexican Street Corn Pasta Salad (Print Version)
Pasta salad tossed with roasted corn, Cotija cheese, jalapeños, creamy lime dressing, and a hint of Tajín.
# Ingredients:
→ Salad
01 -
1 pound trotolle pasta
02 -
6 ears roasted corn, kernels removed
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
→ Dressing
07 -
1/2 cup mayonnaise
08 -
1/2 cup sour cream
09 -
1 lime, juiced
10 -
1-2 teaspoons Tajín
→ Optional Toppings
11 -
Freshly snipped cilantro
12 -
Tajín, to taste
# Steps:
01 -
Boil the pasta according to the 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 kernels off of each roasted corn cob. Add the corn to the pasta.
03 -
Add diced red onion and jalapeño pepper to the bowl. Then add 1/2 cup of each shredded cheddar and Cotija cheese.
04 -
In a separate small bowl, whisk together mayo, sour cream, lime juice, and 1 teaspoon of Tajín. Add more Tajín to taste.
05 -
Pour the prepared dressing over the ingredients in the bowl. Mix well to combine.
06 -
Top the salad with the remaining shredded cheeses, additional Tajín, and freshly snipped cilantro. Cover and chill until serving.