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If you love the vibrant flavors of Mexican street food and the comforting texture of pasta salads, this Mexican Street Corn Pasta Salad Recipe is the best of both worlds rolled into one irresistible dish. With smoky roasted corn, a zingy lime and TajÃn dressing, and the perfect balance of creamy cheddar and crumbly Cotija cheeses, this salad is a showstopper whether you’re hosting a summer party or simply craving a flavorful, colorful meal. Every bite sings with layers of texture and bold taste that make this recipe a true crowd-pleaser and an instant favorite in any kitchen.
Ingredients You’ll Need
These ingredients are simple but essential, each bringing its unique character that makes the Mexican Street Corn Pasta Salad Recipe truly shine. From the tender trotolle pasta to the smoky roasted corn and tangy creamy dressing, every component plays a starring role in the dish’s unforgettable flavor and texture.
- Trotolle pasta: Its corkscrew shape holds the dressing and cheese beautifully, making every forkful delightful.
- Roasted corn: Provides a smoky, sweet depth that’s the heart of this salad’s flavor.
- Diced red onion: Adds a sharp crunch and a splash of color.
- Diced jalapeño pepper: Gives the salad just the right kick, balanced but bold.
- Cheddar cheese: Offers creamy, mellow sharpness; using it shredded ensures it mixes evenly.
- Cotija cheese: Crumbly and salty, it brings authentic Mexican flair and texture contrast.
- Mayonnaise: Creates a luscious, creamy base for the dressing.
- Sour cream: Adds tanginess that perfectly complements the spices and cheese.
- Juice of one lime: Brightens the whole salad with fresh citrus notes.
- TajÃn seasoning: A zesty chili-lime salt blend that ties all the flavors together with a hint of heat.
How to Make Mexican Street Corn Pasta Salad Recipe
Step 1: Cook the pasta
Begin by boiling the trotolle pasta in generously salted water until it reaches the perfect al dente texture. This step is key because the pasta should be tender yet firm enough to hold up under all the creamy, flavorful ingredients coming next. Once cooked, drain it thoroughly and rinse under cold water to stop the cooking process and cool the pasta for the salad.
Step 2: Prepare the corn
While the pasta cooks, carefully cut the kernels off the roasted corn cobs. Roasting the corn first is what gives this salad its soulful smokiness and sweet depth. Then, combine those kernels with the cooled pasta in a large mixing bowl, setting the flavor foundation beautifully.
Step 3: Add the fresh veggies and cheeses
Next, toss in the diced red onion and jalapeño peppers with half of both the shredded cheddar and crumbly Cotija cheeses. This makes the salad vibrant in both taste and color so every bite bursts with crunchy, spicy, and creamy elements that keep it exciting.
Step 4: Mix the dressing
In a separate bowl, whisk together mayonnaise, sour cream, lime juice, and TajÃn seasoning until smooth. Pour this creamy, tangy mixture over your pasta and corn bowl, then stir everything until each piece is perfectly coated in that zingy dressing which truly sets this Mexican Street Corn Pasta Salad Recipe apart.
Step 5: Finish and chill
Finally, sprinkle the remaining cheddar and Cotija cheeses on top and garnish with fresh cilantro if you like for extra brightness. Refrigerate the salad until chilled and ready to serve, allowing those flavors to meld into the ultimate crowd-pleasing summer dish.
How to Serve Mexican Street Corn Pasta Salad Recipe
Garnishes
Adding fresh cilantro or a little extra sprinkle of TajÃn right before serving elevates the salad’s aroma and adds a final pop of color and zing. For a fun and indulgent touch, a squeeze of fresh lime wedges on the side invites diners to customize every bite.
Side Dishes
This salad pairs wonderfully with grilled meats like chicken or steak, making it a festive side for cookouts and gatherings. It also complements simple black beans or a light green salad, rounding out a vibrant, satisfying meal with a Mexican flair.
Creative Ways to Present
You can turn this salad into individual servings by layering it in mason jars or colorful bowls, perfect for picnics or potlucks. Another idea is to stuff halved avocados with a scoop of this pasta salad for a fun appetizer that combines creamy richness with the zesty flavors inside the salad itself.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Street Corn Pasta Salad Recipe should be stored in an airtight container in the refrigerator. It stays fresh and flavorful for up to 3 days, making it ideal for quick lunches or an easy side to pull out for next-day meals.
Freezing
This salad does not freeze well because the mayonnaise and cheeses can separate, and the pasta’s texture may become mushy once thawed. It’s best enjoyed fresh or refrigerated within a few days for peak flavor and texture.
Reheating
Since this is a cold pasta salad, reheating isn’t necessary or recommended. Simply give the salad a gentle stir after chilling if any dressing has settled and serve chilled to enjoy all the flavors at their best.
FAQs
Can I use frozen corn instead of fresh roasted corn?
While fresh roasted corn gives the best smoky flavor, you can certainly use thawed frozen corn if that’s what’s available. Consider briefly grilling or sautéing it to add some caramelization and smokiness before mixing it into the salad.
Is there a way to make this recipe vegan?
To make this Mexican Street Corn Pasta Salad Recipe vegan, substitute the mayonnaise and sour cream with plant-based alternatives, and swap the cheeses for vegan shredded cheese or nutritional yeast for a cheesy flavor.
How spicy is the salad with jalapeños and TajÃn?
The heat level is moderate and balanced; the jalapeños add a fresh peppery kick while TajÃn contributes a gentle chili-lime zest without overwhelming the overall flavor, making it accessible for most palates.
What pasta shapes work best if I can’t find trotolle?
Corkscrew pasta is ideal because its twists hold the dressing and ingredients well, but fusilli, rotini, or even small shells would work wonderfully as substitutes in this salad.
Can I prepare this salad a day ahead?
Absolutely! This salad actually tastes better after sitting overnight because the flavors have more time to meld. Just be sure to keep it refrigerated and toss gently before serving.
Final Thoughts
This Mexican Street Corn Pasta Salad Recipe is one of those delightful dishes that feels like a party in your mouth with every bite, yet is incredibly easy to pull together. Its combination of smoky, creamy, spicy, and tangy notes makes it a perfect addition to any meal or gathering. I can’t wait for you to try it and discover how quickly it becomes a beloved staple in your recipe collection.
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Mexican Street Corn Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 10 servings
- Category: Salad
- Method: Boiling
- Cuisine: Mexican
Description
A vibrant Mexican Street Corn Pasta Salad combining tender trotolle pasta with roasted corn, spicy jalapeños, creamy cheeses, and a tangy lime dressing seasoned with TajÃn, perfect for summer gatherings or a flavorful side dish.
Ingredients
Pasta and Vegetables
- 1 pound trotolle pasta
- 6 ears roasted corn
- 1/2 cup diced red onion
- 1/2 cup diced jalapeño pepper
Cheeses
- 3/4 cup finely shredded cheddar cheese (divided)
- 3/4 cup finely shredded Cotija cheese (divided)
Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- Juice of 1 lime
- 1–2 teaspoons TajÃn
Instructions
- Cook Pasta: Boil the trotolle pasta in salted water until al dente, then drain and rinse under cold water to halt cooking and cool the pasta.
- Prepare Corn: Cut kernels from the roasted corn cobs and combine with the cooled pasta in a large mixing bowl to create the base of the salad.
- Add Vegetables and Cheese: Stir in the diced red onion, diced jalapeño peppers, and half of the shredded cheddar and Cotija cheeses into the pasta and corn mixture.
- Make Dressing and Combine: In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, and TajÃn seasoning. Pour this dressing over the pasta mixture and stir well to coat everything evenly.
- Finish and Chill: Sprinkle the remaining cheddar and Cotija cheeses over the top and garnish with fresh cilantro as desired. Refrigerate the salad until ready to serve for best flavor.
Notes
- For a spicier salad, increase the amount of jalapeños or TajÃn to taste.
- Roast the corn on an open flame or grill for authentic smoky flavor, or use pre-roasted corn for convenience.
- This salad can be made a few hours ahead and stays fresh for up to 2 days refrigerated.
- Optional garnish includes chopped fresh cilantro or a sprinkle of chili powder for extra heat.
- Use gluten-free pasta to adapt this recipe for gluten-sensitive diets.
