Mexican Street Corn Pasta Salad Recipe
This Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that combines roasted corn, trotolle pasta, and a zesty dressing inspired by traditional Mexican street corn flavors. Featuring a creamy blend of mayonnaise, sour cream, lime juice, and Tajín seasoning, it’s topped with shredded cheddar and Cotija cheese and fresh cilantro for a perfect balance of creaminess, tang, and spice. Ideal for potlucks, barbecues, or a refreshing side salad.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 10 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Pasta and Vegetables
- 1 pound trotolle pasta
- 6 ears roasted corn
- 1/2 cup red onion, diced
- 1/2 cup jalapeño pepper, diced
Cheeses
- 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 seasoning
Garnish
- Freshly snipped cilantro
- Tajín seasoning for topping
Instructions
- Cook the pasta: Boil the trotolle pasta in a large pot of salted water following the package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta. Transfer the cooled pasta to a large mixing bowl.
- Prepare the corn: Cut the kernels off the roasted corn cobs and add them directly to the bowl with the pasta.
- Add veggies and cheese: Stir in the diced red onion and jalapeño pepper with the pasta and corn. Add 1/2 cup each of the shredded cheddar cheese and Cotija cheese to the mixture.
- Make the dressing: In a small bowl, whisk together the mayonnaise, sour cream, fresh lime juice, and start with 1 teaspoon of Tajín seasoning. Adjust the amount of Tajín to taste. Pour the dressing over the pasta mixture and mix thoroughly to combine all ingredients evenly.
- Finish and chill: Sprinkle the salad with the remaining cheese, an additional sprinkle of Tajín seasoning, and garnish with freshly snipped cilantro. Cover the bowl and refrigerate until ready to serve, allowing the flavors to meld.
Notes
- Roast the corn ahead of time or use pre-roasted corn for convenience.
- If you prefer less heat, reduce or omit the jalapeño pepper.
- Tajín seasoning adds tangy spice; adjust to your preferred spice level.
- For a lighter version, substitute Greek yogurt for sour cream.
- This salad tastes best after chilling for at least 1 hour, allowing flavors to develop.
Keywords: Mexican street corn, pasta salad, trotolle pasta, roasted corn, Cotija cheese, cilantro, spicy salad, summer salad