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Flavorful Mexican Street Corn Pasta Salad Recipe with Easy Tajin Lime Dressing

mexican street corn pasta salad - featured image
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A vibrant and creamy Mexican street corn pasta salad featuring smoky roasted corn, tangy Tajin lime dressing, and crumbled cotija cheese. Perfect for summer gatherings, potlucks, or casual dinners.

Ingredients

Scale
  • 8 ounces elbow macaroni or small shell pasta
  • 3 cups fresh corn kernels (about 4 ears), or frozen and thawed
  • 1/2 cup cotija cheese, crumbled
  • 1/2 cup red bell pepper, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 small red onion, finely diced
  • 1/3 cup mayonnaise
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 tablespoon Tajin seasoning
  • 1 teaspoon honey
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook according to package instructions until al dente, about 8–10 minutes. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside in a large mixing bowl.
  2. If using fresh corn, remove kernels from about 4 ears. Heat a skillet or grill pan over medium-high heat. Add corn kernels and cook, stirring occasionally until slightly charred and smoky, about 5–7 minutes. Remove from heat and let cool slightly. If skipping roasting, ensure corn is fully thawed and patted dry.
  3. Finely dice 1/2 cup red bell pepper and 1 small red onion. Chop 1/4 cup fresh cilantro. Add all to the bowl with the pasta.
  4. In a small bowl, whisk together 1/3 cup mayonnaise, 2 tablespoons fresh lime juice, 1 tablespoon Tajin seasoning, 1 teaspoon honey, and 1/2 teaspoon garlic powder. Taste and adjust salt and pepper as needed.
  5. Add the roasted corn to the pasta and veggies. Pour the dressing over the mixture and toss gently to coat everything evenly.
  6. Fold in 1/2 cup crumbled cotija cheese.
  7. Cover the salad and chill in the refrigerator for at least 30 minutes to let flavors meld. Before serving, give it a quick stir and adjust seasoning if needed.

Notes

Do not overcook pasta; rinse under cold water to stop cooking. Roasting corn adds smoky depth and texture. Adjust Tajin seasoning to taste to avoid overpowering heat. Fold in cotija cheese gently to preserve texture. Salad tastes best chilled but can be served immediately. For dairy-free, use vegan mayo and plant-based cheese alternatives. To loosen dressing, whisk in a teaspoon of water or milk.

Nutrition

Keywords: Mexican street corn, pasta salad, Tajin lime dressing, cotija cheese, summer salad, potluck recipe, smoky corn, easy pasta salad

Find it online: https://tomyumy.com/flavorful-mexican-street-corn-pasta-salad-recipe-with-easy-tajin-lime-dressing/