Description
Discover the irresistible Mexican Street Corn Pasta Salad, a vibrant dish that fuses the smoky flavors of roasted corn with creamy cheeses and zesty dressing. Perfect for summer picnics, barbecues, or potlucks, this salad is not only visually appealing but also bursting with flavor. The combination of fresh ingredients like jalapeños and Cotija cheese makes it a crowd-pleaser that everyone will adore. Quick to prepare and highly customizable, you can easily adjust the spice levels or add extra veggies to suit your taste.
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 finely shredded cheddar cheese
- 3/4 cup finely shredded Cotija cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- Juice of 1 lime
- Tajín seasoning
Instructions
- Boil the trotolle pasta in salted water according to package instructions. Drain and rinse under cold water.
- Cut the corn off each cob and add it to a large mixing bowl with the cooled pasta.
- Stir in diced red onion and jalapeño pepper, followed by half of each cheese (cheddar and Cotija).
- In a separate bowl, whisk together mayonnaise, sour cream, lime juice, and Tajín seasoning. Pour over the pasta mixture and mix thoroughly.
- Garnish with remaining cheeses, additional Tajín, and freshly snipped cilantro. Chill before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg