Spicy Corn Pasta Mix (Print Version)
# Ingredients:
01 -
1 pound trotolle pasta.
02 -
6 ears roasted corn.
03 -
1/2 cup diced red onion.
04 -
1/2 cup diced jalapeño pepper.
05 -
3/4 cup finely grated cheddar cheese, split.
06 -
3/4 cup finely grated Cotija cheese, split.
07 -
1/2 cup mayonnaise.
08 -
1/2 cup sour cream.
09 -
Juice from 1 lime.
10 -
1-2 teaspoons Tajín.
11 -
Fresh chopped cilantro.
12 -
Extra Tajín for finishing.
# Instructions:
01 -
Cook the trotolle pasta in a big pot with salty water following the box directions. Once done, drain and cool it down with cold water.
02 -
Slice the kernels off your roasted corn cobs and toss them in a big bowl with your cooled pasta.
03 -
Throw in your chopped red onion and jalapeño pepper with the pasta mix.
04 -
Stir in 1/2 cup of both the grated cheddar and Cotija cheese.
05 -
Combine and beat mayonnaise, sour cream, fresh lime juice, and a teaspoon of Tajín in a small bowl. Try it and add more Tajín if you want.
06 -
Dump the dressing onto your pasta mixture and mix until everything's nicely covered.
07 -
Top it off with the leftover cheese, a sprinkle of Tajín, and some fresh chopped cilantro.
08 -
Wrap up the salad and stick it in the fridge until you're ready to eat.
09 -
Keep any extras in a sealed container in your fridge. They'll stay good for up to 3 days.
# Notes:
01 -
Try adding some lime zest to your dressing for extra zing.
02 -
This dish tastes best when it's nice and cold.