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Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad: Creamy & Spicy

This Mexican Street Corn Pasta Salad is loaded with roasted corn, Cotija and cheddar, creamy dressing and jalapeños for a kick of heat.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 10
Course: Side Dish
Cuisine: American, Mexican
Calories: 339
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound trotolle pasta
  • 6 ears roasted corn
  • 1/2 cup red onion diced
  • 1/2 cup jalapeño pepper diced
  • 3/4 cup shredded cheddar cheese
  • 3/4 cup Cotija cheese
  • Dressing: 1/2 cup mayonnaise 1/2 cup sour cream, 1 lime (juiced), 1-2 tsp Tajín

Equipment

  • Large Pot
  • Knife
  • Mixing Bowls

Method
 

  1. Boil pasta, drain, and rinse with cold water.
  2. Cut roasted kernels off corn cobs.
  3. Combine pasta, corn, onion, jalapeño, and half of the cheeses in a large bowl.
  4. Whisk mayo, sour cream, lime juice, and Tajín.
  5. Toss salad with dressing.
  6. Top with remaining cheese, cilantro, and extra Tajín. Chill before serving.

Notes

Zest the lime into the dressing for extra flavor. Store in the fridge for up to 3 days.