Mexican Street Corn Pasta Salad
User Reviews
4.9
Mexican Street Corn Pasta Salad
Description
This Mexican Street Corn Pasta Salad features cooked trotolle pasta tossed with freshly roasted corn, jalapeño peppers, and red onion, offering a mix of sweet, spicy, and crisp ingredients. The combination of finely shredded cheddar and cotija cheeses contributes a salty and tangy contrast. The dressing combines mayonnaise and sour cream with lime juice and Tajín seasoning, creating a creamy and zesty coating that binds the salad components.
The salad is served chilled, which enhances its refreshing character ideal for warm weather or picnic meals. Topped with additional cheese, cilantro, and a sprinkle of Tajín, the dish delivers balanced textures and vibrant flavors with each bite.
The notes suggest zesting the lime for added citrus aroma in the dressing and recommend storing leftovers in an airtight container in the refrigerator for up to three days. Serving about ten people, the salad offers a colorful and satisfying option suitable for gatherings or potlucks.
Ingredients
For the salad:
- 1 pound trotolle pasta
- 6 corn roasted, in ears
- 1/2 cup red onion diced
- 1/2 cup jalapeno pepper diced
- 3/4 cup cheddar cheese divided, finely shredded
- 3/4 cup cotija cheese divided, finely shredded
For the dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 lime juiced
- 1-2 teaspoons tajin seasoning
Optional toppings:
- cilantro freshly snipped
- tajin seasoning
Instructions
- 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.
- Cut the corn off of each of the cobs. Add the corn to the pasta.
- Add in the diced red onion and jalapeño pepper.
- Then add in 1/2 cup of each of the two cheeses.
- In a separate small bowl, whisk together the mayo, sour cream, juice of 1 lime and Tajín. (Start with 1 teaspoon of Tajín and add more to taste.)
- Pour the dressing over the ingredients in the bowl and mix well to combine.
- Top the salad with the remaining cheeses, additional Tajín and freshly snipped cilantro.
- Cover and chill until serving.
- Store in an airtight container for up to 3 days in the fridge.
Notes
- Add lime zest to the dressing for an extra layer of tangy citrus flavor.
- Keep the salad refrigerated and covered; it stays fresh for up to three days.
- Adjust the amount of Tajín seasoning in the dressing to control the spice level to your taste.
- The recipe serves about 10 people, with each serving being approximately one-tenth of the salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 37g | 12% |
| Protein | 10g | 20% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 30mg | 10% |
| Sodium | 262mg | 11% |
| Potassium | 162mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 265IU | 5% |
| Vitamin C | 8mg | 9% |
| Calcium | 142mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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