Description
Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that perfectly captures the essence of summer. This pasta salad features a delightful mix of roasted corn, creamy Cotija and cheddar cheeses, and zesty jalapeños, all enveloped in a smooth dressing that combines mayonnaise and lime juice. Whether you’re hosting a barbecue, enjoying a picnic, or looking for a refreshing side dish, this salad is sure to impress your guests with its bold flavors and colorful presentation. With easy preparation and wholesome ingredients, it’s a crowd-pleaser that brings excitement to any gathering.
Ingredients
Scale
- 1 pound trotolle pasta
- 6 ears roasted corn
- 1/2 cup diced red onion
- 1/2 cup diced jalapeño pepper
- 3/4 cup finely shredded cheddar cheese (divided)
- 3/4 cup finely shredded Cotija cheese (divided)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- Juice of 1 lime
- 1–2 teaspoons Tajín
Instructions
- Boil the trotolle pasta in salted water until al dente, then drain and cool under cold water.
- Cut kernels from the roasted corn cobs and combine with the cooled pasta in a large mixing bowl.
- Add diced red onion, jalapeños, and half of each cheese to the bowl.
- In a separate bowl, whisk together mayonnaise, sour cream, lime juice, and Tajín. Pour over the pasta mix and stir well.
- Top with remaining cheeses and garnish with cilantro before chilling in the refrigerator until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg