Name: Mexican Street Corn Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 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, divided; 3/4 cup finely shredded Cotija cheese, divided; 1/2 cup mayonnaise; 1/2 cup sour cream; 1 lime, juiced; 1-2 teaspoons Tajín seasoning; Freshly snipped cilantro; Additional Tajín seasoning, to taste

Jump to Recipe

Introduction

This Mexican Street Corn Pasta Salad is a vibrant twist on the beloved street food classic. Combining smoky roasted corn, creamy cheeses, and a zesty lime-Tajín dressing, it’s a fresh and flavorful side dish perfect for any gathering.

The image shows a white bowl filled with creamy macaroni salad made of spiral pasta mixed with small yellow corn pieces, purple onion bits, and green jalapeno slices, all coated in a white creamy sauce speckled with red chili flakes. Fresh green cilantro leaves are scattered on top for color contrast. On the side of the bowl, three lime wedges with bright green skin and light green flesh are neatly placed. The bowl is set on a white marbled surface surrounded by yellow and purple corn tortilla chips with some fresh cilantro leaves nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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, divided
3/4 cup finely shredded Cotija cheese, divided
1/2 cup mayonnaise
1/2 cup sour cream
1 lime, juiced
1-2 teaspoons Tajín
Freshly snipped cilantro
Additional Tajín for topping

Instructions

Step 1: Boil the trotolle pasta in a large pot of salted water according to package instructions. Once cooked, drain and rinse under cold water to cool. Transfer the pasta to a large mixing bowl.
Step 2: Cut the kernels off the roasted corn cobs and add them to the pasta.
Step 3: Stir in the diced red onion and jalapeño pepper. Add 1/2 cup of the shredded cheddar and 1/2 cup of the Cotija cheese to the bowl.
Step 4: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, and 1 teaspoon of Tajín. Taste and add more Tajín if desired. Pour this dressing over the pasta mixture and combine thoroughly.
Step 5: Sprinkle the remaining cheddar and Cotija cheeses on top. Garnish with additional Tajín and freshly snipped cilantro. Cover the salad and chill until ready to serve.

Tips & Variations

For a milder salad, reduce or omit the jalapeño pepper. You can also substitute it with diced bell pepper for sweetness.
Roast the corn on the grill for an authentic smoky flavor.
Use Greek yogurt instead of sour cream for a lighter dressing.
Add a handful of chopped cherry tomatoes for a fresh burst of color and flavor.

Storage

Store this pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir and add a squeeze of fresh lime juice if needed. It’s best enjoyed chilled but can be served at room temperature as well.

How to Serve

A close-up view of a creamy pasta salad served in a white bowl filled to the top with spiral pasta coated in a white, creamy sauce. Mixed throughout are yellow corn kernels, small pieces of purple onion, and chopped green herbs that add pops of color. The pasta is sprinkled with red chili flakes for a textured look. On one side of the bowl, three fresh lime wedges with bright green skin and pale green inside are placed. The bowl is set on a white marbled surface with some yellow and purple tortilla chips and green cilantro leaves scattered around the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this pasta salad can be made a few hours or up to a day in advance, which actually helps the flavors meld. Just keep it covered and refrigerated until serving.

Can I use frozen corn instead of roasted corn?

While fresh roasted corn is best for flavor and texture, you can use frozen corn. Thaw and drain it well, and consider sautéing it lightly to add some charred flavor before adding it to the salad.