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Flavorful Mexican Street Corn Pasta Salad

mexican street corn pasta salad - featured image
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A vibrant and creamy pasta salad inspired by Mexican street corn, featuring roasted corn, Tajín seasoning, cotija cheese, and a tangy lime-mayo dressing. Perfect for summer gatherings and quick meals.

Ingredients

Scale
  • 1 pound short pasta (rotini or penne)
  • 4 cups fresh corn kernels (about 5 ears)
  • 1 cup cotija cheese, crumbled
  • 1/2 cup mayonnaise
  • 2 tablespoons Tajín seasoning
  • 1 lime, juiced and zested
  • 2 tablespoons fresh cilantro, chopped (optional)
  • 1 small red onion, finely diced
  • 1 jalapeño, seeded and minced (optional)
  • Salt and black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 pound of pasta and cook according to package instructions until al dente, about 9-11 minutes. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside in a large mixing bowl.
  2. Heat a skillet or grill pan over medium-high heat. Add 4 cups of fresh corn kernels and cook, stirring occasionally, until they develop a nice char and smoky aroma, about 6-8 minutes. If using fresh corn on the cob, roast whole ears until charred, then cut off kernels. Transfer roasted corn to the bowl with pasta.
  3. In a small bowl, whisk together 1/2 cup mayonnaise, juice and zest of 1 lime, and 2 tablespoons Tajín seasoning. Taste and adjust seasoning with salt and a bit more lime if needed.
  4. Add finely diced red onion, minced jalapeño (if using), chopped cilantro, and crumbled cotija cheese to the pasta and corn mixture. Pour the dressing over the top and gently toss everything until well coated, keeping textures distinct.
  5. Taste the salad and add salt and pepper as needed. For more spice, add extra Tajín or jalapeño.
  6. Refrigerate the salad for at least 30 minutes before serving to let the flavors meld. Serve chilled or slightly chilled.

Notes

Roasting the corn is essential for smoky sweetness. Rinse pasta after cooking to prevent gumminess. Fold gently to keep textures intact. Use vegan mayo and tofu with nutritional yeast for a vegan version. Salad tastes better after chilling for 30 minutes but can be served immediately.

Nutrition

Keywords: Mexican street corn, pasta salad, Tajín, cotija cheese, summer salad, roasted corn, easy pasta salad, creamy dressing

Find it online: https://forkmila.com/flavorful-mexican-street-corn-pasta-salad-recipe-easy-and-perfect-for-summer/