Mexican Street Corn Pasta Salad (Print Version)
# Ingredients:
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.
07 -
1/2 cup mayonnaise.
08 -
1/2 cup sour cream.
09 -
1 lime, juiced.
10 -
1-2 teaspoons Tajín.
11 -
Freshly snipped cilantro.
12 -
Additional Tajín for topping.
# Instructions:
01 -
Boil the trotolle pasta according to the package instructions in a large pot of salted water. Drain and rinse with cold water, then set aside to cool.
02 -
Cut the roasted corn kernels off the cobs and add them to a large bowl with the cooled pasta.
03 -
Add diced red onion and jalapeño pepper to the bowl with the pasta.
04 -
Mix in 1/2 cup each of shredded cheddar and Cotija cheese.
05 -
In a small bowl, whisk together mayonnaise, sour cream, lime juice, and 1 teaspoon of Tajín. Taste and adjust Tajín as desired.
06 -
Pour the dressing over the pasta and vegetables, stirring until everything is well-coated.
07 -
Sprinkle the remaining cheese, a bit more Tajín, and freshly snipped cilantro over the top.
08 -
Cover the salad and chill until ready to serve.
09 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.
# Notes:
01 -
Add lime zest to the dressing for an extra tangy punch.
02 -
Keep it fresh by serving this salad chilled.