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Roasted corn, short pasta, jalapeño and two cheeses make a cold pasta salad with a lime-and-Tajín dressing. Cool and drain the pasta before adding the dairy dressing. Reserve part of both cheeses for the top so the salad has texture beyond its creamy coating.
Yes, start with one pound of dry short pasta and cook it according to its package. The salad makes a large bowl; a pound of cooked pasta would produce a very different dressing ratio. Choose a short shape that holds kernels without overwhelming them.
Ingredient amounts and preparation
- Set out: 1 pound dry short pasta, such as rotini
- Set out: 6 ears roasted corn
- Set out: 1/2 cup red onion, diced
- Set out: 1/2 cup jalapeño pepper, diced
- Set out: 3/4 cup finely shredded cheddar cheese, divided; 3/4 cup finely shredded Cotija cheese, divided
- Set out: 1/2 cup mayonnaise
- Set out: 1/2 cup sour cream
- Set out: 1 lime, juiced
- Set out: 1-2 teaspoons Tajín
- Set out: Fresh cilantro, chopped; Tajín seasoning
Cooking sequence and doneness
- Stage 1
- Cook one pound of dry short pasta according to its package. Drain, rinse with cool water and drain thoroughly again.
- Stage 2
- Cut kernels from the six already roasted ears of corn after they are cool enough to handle. Combine the cooled pasta, corn, diced red onion and jalapeño in a large bowl.
- Stage 3
- Fold in one-half cup each of cheddar and Cotija. Whisk mayonnaise, sour cream, lime juice and one teaspoon of Tajín in a separate bowl.
- Stage 4
- Fold the dressing through the salad until evenly coated. Taste and add the remaining Tajín only as needed.
- Stage 5
- Scatter the reserved quarter cup of each cheese and chopped cilantro over the top. Cover and refrigerate promptly until serving; use within three days and keep chilled between servings.
The six ears are already roasted in the ingredient list. Let them cool enough to handle, stand each securely and cut kernels away from the cob. Break up large clumps before folding them through the pasta so corn is distributed in each serving. Hot pasta can loosen the dressing and warm the cheese. Rinse the cooked pasta with cool water for this cold salad, then let it drain thoroughly. Water trapped in the pasta will dilute the mayonnaise, sour cream and lime mixture.
Where do the cheeses go?
Fold one-half cup of cheddar and one-half cup of Cotija into the salad. The remaining one-quarter cup of each is reserved for topping. Cotija is salty, so taste after adding the cheeses before deciding whether more Tajín is needed.
How spicy is the jalapeño portion?
One-half cup of diced jalapeño is a substantial amount, and individual peppers vary in heat. Remove seeds and membranes for a milder batch or reduce the amount to suit the table. Wash hands and utensils after handling peppers before touching ready-to-eat garnishes. The pasta absorbs dressing as it rests. Chill the salad promptly, then stir before serving; a small squeeze of lime or spoonful of the same dressing can refresh it if needed. Keep the bowl cold and return leftovers to the refrigerator rather than leaving them out throughout a gathering.
Storage and serving later
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below; do not wait for a large hot batch to cool completely on the counter. University of Illinois Extension’s leftover guidance gives a three-to-four-day refrigerated window and 165°F for reheating foods served hot. Keep cold salads and toppings chilled, and follow shorter product-label limits where applicable. Do not leave the prepared dish out longer than two hours, or one hour above 90°F; return the remaining batch to cold storage.
Related recipe choices
For another complete recipe, see Black-Eyed Pea Cowboy Caviar with Beans and Corn or Peach Tortellini Salad with Prosciutto and Hot Honey. Each has its own ingredient quantities and cooking sequence; keep those measurements separate when choosing a meal. Recipe guidance is based on the listed ingredient amounts and the method checks above. Timing is an estimate rather than a kitchen-test result; ingredient brands and cookware can change the outcome.
Common Questions About This Recipe
- Is the pound of pasta measured dry?
Yes, start with one pound of dry short pasta and cook it according to its package. The salad makes a large bowl; a pound of cooked pasta would produce a very different dressing ratio.
- How should the corn be prepared?
The six ears are already roasted in the ingredient list. Let them cool enough to handle, stand each securely and cut kernels away from the cob.
- Why cool and drain the pasta first?
Hot pasta can loosen the dressing and warm the cheese. Rinse the cooked pasta with cool water for this cold salad, then let it drain thoroughly.
- Where do the cheeses go?
Fold one-half cup of cheddar and one-half cup of Cotija into the salad. The remaining one-quarter cup of each is reserved for topping.
- How spicy is the jalapeño portion?
One-half cup of diced jalapeño is a substantial amount, and individual peppers vary in heat. Remove seeds and membranes for a milder batch or reduce the amount to suit the table.
- Can the dressing be added ahead?
The pasta absorbs dressing as it rests. Chill the salad promptly, then stir before serving; a small squeeze of lime or spoonful of the same dressing can refresh it if needed.