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Flavorful Street Corn Pasta Salad with Cotija and Tajin Dressing

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A quick and easy pasta salad featuring smoky roasted corn, tangy tajin dressing, and crumbly cotija cheese. Perfect for busy weeknights or summer parties, this salad bursts with fresh, bold flavors without the heaviness of mayo.

Ingredients

Scale
  • 8 ounces (225g) pasta (fusilli or rotini recommended)
  • 2 ears fresh corn, husked and cleaned (or 1.5 cups frozen corn, thawed)
  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup fresh cilantro, chopped
  • 1/2 red bell pepper, diced
  • 1/3 cup mayonnaise
  • 2 tablespoons lime juice, freshly squeezed
  • 1 teaspoon tajin seasoning
  • 1 small garlic clove, minced
  • Salt and black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225g) of pasta and cook according to package instructions until al dente (usually about 8-10 minutes). Drain and rinse under cold water to stop the cooking and cool the pasta. Set aside.
  2. While pasta cooks, preheat a grill pan or skillet over medium-high heat. Brush the corn lightly with oil and roast, turning occasionally, until kernels are slightly charred and smoky, about 8-10 minutes. Once cooled, slice the kernels off the cob carefully.
  3. In a medium bowl, whisk together 1/3 cup mayonnaise, 2 tablespoons fresh lime juice, 1 teaspoon tajin seasoning, and 1 minced garlic clove. Season with salt and pepper to taste.
  4. In a large bowl, combine the cooked pasta, roasted corn kernels, 1/2 diced red bell pepper, and 1/4 cup chopped fresh cilantro. Pour the dressing over the salad and toss gently to coat everything evenly.
  5. Crumble 1/2 cup cotija cheese over the top and give the salad one gentle stir. Taste and adjust seasoning if needed, adding more tajin or lime juice for extra zing.
  6. Refrigerate the salad for at least 30 minutes before serving to let the flavors meld. Serve cold or at room temperature.

Notes

Roast corn until slightly charred but not burnt for best flavor. Use fresh lime juice for the dressing to ensure brightness. Rinse pasta under cold water to stop cooking and keep salad refreshing. Dressing can be loosened with a splash of water or extra lime juice if too thick. Salad holds well for a few hours and tastes better after chilling for 30 minutes. For vegan version, substitute mayo and cotija cheese with plant-based alternatives.

Nutrition

Keywords: pasta salad, street corn, cotija cheese, tajin dressing, summer salad, easy dinner, quick recipe, vegetarian

Find it online: https://lucastable.com/flavorful-street-corn-pasta-salad-recipe-easy-homemade-with-cotija-and-tajin-dressing/