Description
Indulge in the vibrant flavors of our Mexican Street Corn Pasta Salad, a delightful dish that brings the essence of summer gatherings right to your table. Featuring perfectly roasted corn, creamy Cotija and cheddar cheeses, and a zesty dressing, this salad is a crowd favorite that’s sure to impress at any barbecue, picnic, or potluck. With its mix of textures and tastes, it offers a refreshing twist on traditional pasta salads. Quick to prepare in just 23 minutes and easily customizable, you can adjust the heat with jalapeños according to your preference. Perfect as a side or main dish, this recipe serves 10 and is an ideal companion for grilled meats or enjoyed on its own.
Ingredients
- 1 pound trotolle pasta
- 6 ears roasted corn
- ½ cup red onion (diced)
- ½ cup jalapeño pepper (diced)
- ¾ cup shredded cheddar cheese
- ¾ cup Cotija cheese
- ½ cup mayonnaise
- ½ cup sour cream
- 1 lime (juiced)
- 1–2 teaspoons Tajín
Instructions
- Boil trotolle pasta in salted water according to package instructions. Drain and rinse with cold water.
- Cut kernels off roasted corn cobs and add to the cooled pasta in a mixing bowl.
- Incorporate diced red onion and jalapeño. Add half of each cheese.
- In a separate bowl, whisk together dressing ingredients: mayonnaise, sour cream, lime juice, and Tajín.
- Pour dressing over salad ingredients; mix well.
- Garnish with remaining cheese and chill before serving.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Side
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 310
- Sugar: 3g
- Sodium: 390mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg
Keywords: Use fresh ingredients for maximum flavor. Adjust jalapeño quantity for desired spice level. Chill for at least an hour for best taste.