Mexican Street Corn Pasta Salad Recipe
This Mexican Street Corn Pasta Salad is a delightful twist on the classic street corn. Combining pasta with roasted corn, cheddar, Cotija cheeses, and a zesty dressing, it’s a perfect dish for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
For the salad:
- 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
For the dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 lime juiced
- 1–2 teaspoons Tajín
Optional toppings:
- freshly snipped cilantro
- Tajín
Instructions
- Boil the pasta: Cook pasta according to package instructions, drain, and rinse with cold water.
- Add corn and veggies: Cut roasted corn off cobs, add to pasta along with red onion, jalapeño, and half of each cheese.
- Prepare dressing: Whisk together mayo, sour cream, lime juice, and Tajín. Pour over salad and mix well.
- Final touches: Top with remaining cheeses, extra Tajín, and cilantro. Chill before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 420mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Mexican Street Corn Pasta Salad, Pasta Salad, Corn Salad, Mexican Salad, Summer Salad
Find it online: https://tastybynova.com/mexican-street-corn-pasta-salad-recipe/
