Mexican Street Corn Pasta Salad
This Mexican street corn pasta salad combines smoky roasted corn, tender pasta, creamy dressing, and bold Tajín spice in every irresistible bite. Perfect for cookouts, potlucks, or easy weeknight dinners.
Ingredients
- 1 pound trotolle pasta
- 6 ears roasted corn kernels sliced off
- ½ cup red onion diced
- ½ cup jalapeño pepper diced (seeds optional)
- ¾ cup shredded cheddar cheese divided
- ¾ cup crumbled Cotija cheese divided
- ½ cup mayonnaise
- ½ cup sour cream
- Juice of 1 lime
- 1 –2 teaspoons Tajín start with 1 tsp, add more to taste
- Fresh cilantro leaves for garnish
- Lime wedges for serving
Instructions
- Cook Pasta: Boil salted water, cook trotolle until al dente.
- Drain, rinse under cold water, and drain again. Transfer to a large bowl.
- Roast Corn: Char corn over a grill or in a hot skillet until lightly blackened.
- Slice kernels off cobs; add to pasta.
- See full steps with tips & photos → https://wimpysdiner.net/mexican-street-corn-pasta-salad-2/
Notes
- Roasting Shortcut: Use frozen fire-roasted corn for quicker prep.
- Make It Spicier: Leave in some jalapeño seeds or add a dash of hot sauce.
- Cheese Swap: If you can't find Cotija, try feta or queso fresco.
- Meal Prep Friendly: Store in an airtight container for up to 4 days—great for weekday lunches!