Mexican Street Corn Pasta Salad (Print Version)
# Ingredients:
01 -
500g of trotolle pasta.
02 -
A pinch of fresh cilantro, chopped.
03 -
6 ears of corn that have been grilled.
04 -
Half a cup of finely diced red onions.
05 -
Half a cup of finely chopped spicy green peppers (jalapeños).
06 -
1/2 cup of rich sour cream.
07 -
1/2 cup of creamy mayonnaise.
08 -
Juice from one lime.
09 -
3/4 cup of shredded Cotija cheese, keep some back for topping.
10 -
3/4 cup of shredded sharp cheddar cheese, saving a little for garnish.
11 -
1–2 teaspoons of Tajín spice mix.
12 -
Extra Tajín seasoning for sprinkling at the end.
# Instructions:
01 -
Follow the instructions on the package to cook the trotolle pasta in salted boiling water. Once done, rinse in cold water to stop cooking, and leave aside until it's cool.
02 -
Cut the grilled corn kernels off the cob and add them into a large mixing bowl, along with the cooled pasta.
03 -
Drop in the diced onions and the chopped green peppers into the pasta bowl.
04 -
Stir in 1/2 cup each of the cheddar and Cotija cheeses, mixing evenly.
05 -
Mix mayonnaise, sour cream, lime juice, and a teaspoon of Tajín in a small bowl. Adjust with a little extra Tajín if you want more kick.
06 -
Drizzle the dressing all over the pasta and stir everything up, making sure it's fully covered.
07 -
Scatter the rest of the cheese, a sprinkle of Tajín, and some freshly chopped cilantro across the top.
08 -
Pop the salad in the fridge, covered, until you're ready to dig in.
09 -
Pack any leftovers into a sealed container and store them in your fridge for up to three days.
# Notes:
01 -
Grating a little lime rind straight into the dressing adds a bright, tangy zing.
02 -
It’s best served cold, so plan to refrigerate before serving!