Mexican Street Corn Pasta Salad Recipe
A delightful twist on classic Mexican street corn, this pasta salad combines the flavors of roasted corn, tangy cheeses, and a zesty dressing for a refreshing and satisfying dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Pasta:
- 1 pound trotolle pasta
Roasted Corn:
- 6 ears roasted corn
Vegetables and Cheeses:
- 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)
Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 lime (juiced)
- 1–2 teaspoons Tajín
Garnish:
- freshly snipped cilantro
- Tajín
Instructions
- Boil the Pasta: Cook the trotolle pasta according to package instructions, then drain and rinse with cold water. Place in a large bowl.
- Prepare the Corn: Cut the roasted corn off the cobs and add to the pasta.
- Add Vegetables and Cheeses: Mix in diced red onion, jalapeño pepper, cheddar cheese, and Cotija cheese.
- Make the Dressing: Whisk together mayo, sour cream, lime juice, and Tajín. Pour over the salad and mix well.
- Garnish and Chill: Top with remaining cheeses, Tajín, and cilantro. Chill before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Mexican, street corn, pasta salad, vegetarian, easy recipe
