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Mexican Street Corn Pasta Salad

A vibrant and creamy pasta salad infused with roasted corn, jalapeños, and a zesty dressing, perfect for gatherings and summer picnics.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 1 pound trotole pasta (or similar curly pasta like rotini or fusilli)
  • 6 ears corn, roasted (or about 3 cups corn kernels) Fresh corn is preferred but frozen can be used.
  • 1/2 cup red onion, finely diced
  • 1/2 cup jalapeño pepper, seeded and diced Adjust amount for desired heat level.
Cheeses
  • 3/4 cup finely shredded cheddar cheese, divided Reserve 1/4 cup for topping.
  • 3/4 cup finely shredded Cotija cheese, divided (or substitute feta if unavailable) Reserve 1/4 cup for topping.
Dressing
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon lime juice (about 1 lime)
  • 1-2 teaspoons Tajín seasoning (or to taste)
  • Lime zest (optional, for extra flavor)
Garnishes and Serving
  • Fresh cilantro, chopped
  • Additional Tajín seasoning for sprinkling
  • Lime wedges for serving For an extra citrusy kick.

Method
 

Preparation
  1. Bring a large pot of water to a boil. Add about 1 tablespoon of salt to season the pasta. Toss in the trotole and cook for about 8-10 minutes, until al dente.
  2. Drain and cool the pasta. Rinse it with cold water to stop the cooking process.
  3. Prepare the corn. Roast fresh corn on a grill for about 10 minutes until charred, or pan-roast thawed frozen corn until lightly charred.
  4. Dice the red onion and jalapeño, adjusting the heat by removing seeds if desired.
Mix and Serve
  1. In a large bowl, combine the cooled pasta, roasted corn, red onion, jalapeño, and the cheese (except reserved portions). Toss gently.
  2. In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, and Tajín seasoning. Add lime zest if using, and adjust seasoning to taste.
  3. Pour the dressing over the pasta mixture and fold gently until coated.
  4. Transfer to a serving bowl, sprinkle reserved cheeses and Tajín on top, and refrigerate for at least 30 minutes before serving.
  5. Serve cold with lime wedges.

Notes

This salad can be prepared a day in advance and is best served cold. Store leftovers in an airtight container and consume within 3-4 days.