Mexican Street Corn Pasta Salad

By: Instant Culinary Team

Mexican Street Corn Pasta Salad
cuisine icon Difficulty
Easy
cuisine icon Duration
30 Minutes
cuisine icon Diet
Egg-Free, High Fiber
cuisine icon Cooking Technique
Pressure cook
cuisine icon Keywords
Lunch/Dinner, Rice & Pastas

prep icon Prep Time
5 Minutes
cook icon Cook Time
10 Minutes

serving icon Servings
8-10 Servings
Ingredients
  • 1 pound trotolle pasta
  • 6 ears of roasted corn
  • 1/2 cup red onion diced
  • 1/2 cup jalapeño pepper diced
  • 3/4 cup finely shredded cheddar cheese divided
  • 3/4 cup finely shredded cotija cheese divided
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 lime juiced
  • 1-2 teaspoons Tajín
Instructions
  • Pressure Cook Pasta on High for 5 min. When the time is up, let the pressure naturally released. Drain and rinse with cold water. Place the cooled, drained pasta in a large bowl.
  • Cut the corn off of each of the cobs. Add the corn to the pasta.
  • Add in the diced red onion and jalapeño pepper.
  • Then add in ½ cup of each of the two cheeses.
  • In a separate small bowl, whisk together the mayo, sour cream, juice of 1 lime and Tajín. (Start with 1 teaspoon of Tajín and add more to taste.)
  • Pour the dressing over the ingredients in the bowl and mix well to combine.
  • Top the salad with the remaining cheeses, additional Tajín and freshly snipped cilantro.
  • Cover and chill until serving.
  • Store in an airtight container for up to 3 days in the fridge.
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