Mexican Street Corn Pasta Salad (Print Version)
# Ingredients:
→ Salad
01 -
1 pound trotolle pasta
02 -
6 ears roasted corn
03 -
1/2 cup red onion, diced
04 -
1/2 cup jalapeño pepper, diced
05 -
3/4 cup finely shredded cheddar cheese, divided
06 -
3/4 cup finely shredded Cotija cheese, divided
→ Dressing
07 -
1/2 cup mayonnaise
08 -
1/2 cup sour cream
09 -
1 lime, juiced
10 -
1-2 teaspoons Tajín
→ Optional toppings
11 -
Freshly snipped cilantro
12 -
Additional Tajín
# Instructions:
01 -
Boil the pasta according to the package instructions in a large pot of salted water. Drain and rinse with cold water. Place the cooled, drained pasta in a large bowl.
02 -
Cut the corn off each of the cobs. Add the corn to the pasta.
03 -
Add the diced red onion, diced jalapeño pepper, and half of each cheese to the pasta.
04 -
In a separate small bowl, whisk together the mayonnaise, sour cream, juice of one lime, and Tajín. Start with one teaspoon of Tajín and add more to taste.
05 -
Pour the dressing over the ingredients in the bowl and mix well to combine.
06 -
Top the salad with the remaining cheeses, additional Tajín, and freshly snipped cilantro.
07 -
Cover and chill the salad until serving. Store in an airtight container in the fridge for up to three days.
# Notes:
01 -
Zesting the lime and adding it to the dressing enhances the tangy lime flavor.