Mexican Street Corn Pasta Salad Recipe
This vibrant Mexican Street Corn Pasta Salad combines tender trotolle pasta with roasted corn, zesty jalapeño, and a creamy, tangy dressing infused with lime and Tajín seasoning. Topped with sharp cheddar and crumbly Cotija cheese, this salad is a perfect blend of smoky, spicy, and fresh flavors that make it an ideal side dish for summer gatherings or a flavorful lunch option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6-8 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Pasta and Vegetables
- 1 pound trotolle pasta
- 6 ears roasted corn
- 1/2 cup red onion, diced
- 1/2 cup jalapeño pepper, diced
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
- 1 lime, juiced
- 1–2 teaspoons Tajín seasoning
Garnish
- Freshly snipped cilantro
- Additional Tajín seasoning, to taste
Instructions
- Cook the Pasta: Boil the trotolle pasta in a large pot of salted water according to package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Place the cooled and drained pasta in a large mixing bowl.
- Prepare the Corn: Cut the roasted corn kernels off the cobs and add them to the bowl with the pasta, distributing evenly for a smoky, sweet base.
- Add Vegetables and Cheese: Add the diced red onion and jalapeño to the pasta and corn mixture. Then, add half of the shredded cheddar and Cotija cheeses to the bowl, mixing gently to combine evenly.
- Make the Dressing: In a separate small bowl, whisk together the mayonnaise, sour cream, freshly squeezed lime juice, and 1 teaspoon of Tajín seasoning. Taste the dressing and adjust by adding more Tajín if desired for extra zest.
- Toss the Salad: Pour the dressing over the pasta and corn mixture. Mix everything thoroughly to coat the pasta and vegetables evenly with the creamy dressing.
- Garnish and Chill: Top the salad with the remaining shredded cheddar and Cotija cheeses, additional Tajín seasoning to taste, and freshly snipped cilantro for a bright finish. Cover the salad and refrigerate until chilled and ready to serve.
Notes
- Roasting the corn adds a smoky flavor, but you can substitute with grilled or pan-roasted corn if preferred.
- Adjust the amount of jalapeño and Tajín to control the spice level according to your taste.
- This salad can be prepared a day in advance, making it perfect for meal prep or entertaining.
- Use gluten-free pasta if you need to make this recipe gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Mexican Street Corn Pasta Salad, trotolle pasta salad, roasted corn, Tajín pasta salad, creamy Mexican pasta salad, summer pasta salad, vegetarian pasta dish
