Mexican Street Corn Pasta Salad
This vibrant and creamy Mexican Street Corn Pasta Salad combines roasted corn, pasta, cheeses, and a zesty Tajín-lime dressing. It’s the ultimate crowd-pleasing side for BBQs, potlucks, and taco nights.
Ingredients
For the salad:
- 1 pound trotolle pasta
- 6 ears roasted corn
- 1/2 cup red onion diced
- 1/2 cup jalapeño pepper diced
- 3/4 cup finely shredded cheddar cheese divided
- 3/4 cup finely shredded Cotija cheese divided
For the dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 lime juiced
- 1 –2 teaspoons Tajín
Optional toppings:
- Freshly snipped cilantro
- Tajín
Instructions
- Cook pasta until al dente, drain, rinse with cold water, and place in a large bowl.
- Cut kernels from roasted corn and mix into pasta.
- Add diced red onion, jalapeño, and ½ cup of each cheese.
- Whisk dressing ingredients in a separate bowl, pour over salad, and toss.
- Garnish with remaining cheese, Tajín, and fresh cilantro. Chill until serving.
- See full steps with tips & photos → https://wimpysdiner.net/mexican-street-corn-pasta-salad/
Notes
- For a spicier kick, leave in some jalapeño seeds or add hot sauce.
- You can use frozen corn in a pinch—just roast it in a dry skillet for extra flavor.
- Tastes even better after chilling for a few hours.
- Store in an airtight container in the fridge for up to 3 days.