Roasted Corn Pasta Salad with Cotija and Lime (Print-Friendly Version)
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.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ For the salad
01 -
1 pound dry short pasta, such as rotini
02 -
6 ears roasted corn
03 -
1/2 cup red onion, diced
04 -
1/2 cup jalapeño pepper, diced
05 -
3/4 cup finely shredded cheddar cheese, divided
06 -
3/4 cup finely shredded Cotija cheese, divided
→ For the dressing
07 -
1/2 cup mayonnaise
08 -
1/2 cup sour cream
09 -
1 lime, juiced
10 -
1-2 teaspoons Tajín
→ Optional toppings
11 -
Fresh cilantro, chopped
12 -
Tajín seasoning
# How to Make It:
01 -
Cook one pound of dry short pasta according to its package.
02 -
Drain, rinse with cool water and drain thoroughly again.
03 -
Cut kernels from the six already roasted ears of corn after they are cool enough to handle.
04 -
Combine the cooled pasta, corn, diced red onion and jalapeño in a large bowl.
05 -
Fold in one-half cup each of cheddar and Cotija.
06 -
Whisk mayonnaise, sour cream, lime juice and one teaspoon of Tajín in a separate bowl.
07 -
Fold the dressing through the salad until evenly coated.
08 -
Taste and add the remaining Tajín only as needed.
09 -
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.
# Extra Suggestions:
01 -
Yes, start with one pound of dry short pasta and cook it according to its package.