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Flavorful Mexican Street Corn Pasta Salad Recipe Easy and Perfect

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A vibrant and spicy pasta salad inspired by Mexican street corn, featuring roasted corn, creamy Tajín dressing, and tender rotini pasta. Perfect for summer cookouts and potlucks.

Ingredients

Scale
  • 12 ounces (340 grams) rotini or fusilli pasta
  • 3 cups fresh corn kernels (about 4 ears), or frozen thawed and drained
  • ½ cup (120 ml) mayonnaise (full-fat or Greek yogurt for tangier twist)
  • ¼ cup (60 ml) sour cream
  • Juice of 2 limes (about 3 tablespoons)
  • 1 tablespoon Tajín seasoning, plus extra for sprinkling
  • 1 clove garlic, finely minced
  • ¼ cup chopped fresh cilantro (optional)
  • ½ cup crumbled Cotija or feta cheese
  • 2 stalks green onions, thinly sliced
  • Salt and pepper to taste

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of rotini and cook according to package instructions, usually 8-10 minutes, until al dente. Drain and rinse under cold water to cool. Set aside in a large mixing bowl.
  2. Roast the corn: Heat a cast-iron skillet over medium-high heat. Add 3 cups fresh corn kernels and cook, stirring occasionally, until lightly charred and golden brown in spots, about 6-8 minutes. Let cool slightly.
  3. Make the Tajín dressing: In a medium bowl, whisk together ½ cup mayonnaise, ¼ cup sour cream, juice of 2 limes, 1 tablespoon Tajín seasoning, and 1 minced garlic clove until smooth and creamy. Adjust seasoning as desired.
  4. Combine the salad: Add roasted corn to the cooled pasta. Toss in ¼ cup chopped cilantro, 2 sliced green onions, and ½ cup crumbled Cotija cheese. Pour dressing over and gently toss to coat evenly.
  5. Season and chill: Add salt and pepper to taste, keeping in mind the cheese adds saltiness. Cover and refrigerate for at least 30 minutes to let flavors meld.
  6. Serve: Before serving, toss salad again and sprinkle extra Tajín and cheese on top for garnish.

Notes

Roasting the corn is essential for smoky flavor. Rinse pasta under cold water to prevent clumping. Let salad chill for at least 30 minutes for best flavor. For vegan version, substitute mayo and sour cream with vegan alternatives and omit cheese or use plant-based cheese. Gluten-free pasta or spiralized veggies can be used for gluten-free or low-carb options.

Nutrition

Keywords: Mexican street corn, pasta salad, Tajín dressing, summer salad, rotini pasta, elote, easy pasta salad, potluck recipe

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