Creamy Mexican Street Corn Pasta Salad with Tajín
This Mexican Street Corn Pasta Salad combines roasted corn, pasta, jalapeños and two types of cheese with a creamy, tangy dressing for the perfect summer side dish.
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Ingredients
- 1 pound trotole pasta (or similar curly pasta like rotini or fusilli)
- 6 ears corn, roasted (or about 3 cups corn kernels)
- 1/2 cup red onion, finely diced
- 1/2 cup jalapeño pepper, seeded and diced (adjust amount for desired heat level)
- 3/4 cup finely shredded cheddar cheese, divided
- 3/4 cup finely shredded Cotija cheese, divided (or substitute feta if unavailable)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 lime, juiced (about 2 tablespoons)
- 1-2 teaspoons Tajín seasoning (or to taste)
- Lime zest (optional, for extra flavor)
- Fresh cilantro, chopped
- Additional Tajín seasoning for sprinkling
- Lime wedges for serving
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