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
Scale
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.
