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Flavorful Mexican Street Corn Pasta Salad Recipe Easy and Best Tajín Crema Dressing

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A smoky, creamy, and tangy Mexican street corn pasta salad featuring a bright Tajín crema dressing, perfect for casual gatherings or solo meals.

Ingredients

Scale
  • 1 pound (450 g) pasta (rotini or penne; gluten-free pasta optional)
  • 4 ears fresh corn, husked (or about 3 cups frozen corn, thawed)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red bell pepper, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 small jalapeño, seeded and minced (optional)
  • 1 cup sour cream
  • 2 tablespoons mayonnaise (can be skipped or swapped for Greek yogurt)
  • 1 tablespoon fresh lime juice
  • 1 1/2 teaspoons Tajín seasoning
  • 1 garlic clove, minced
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 pound (450 g) of pasta and cook according to package instructions until al dente, usually 9-11 minutes. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside in a large bowl.
  2. While pasta cooks, heat a cast iron skillet or grill pan over medium-high heat. Brush fresh corn with a little oil and place on the pan. Turn every 2-3 minutes until all sides are charred and kernels are tender, about 8-10 minutes total. If using frozen corn, sauté in a hot dry skillet until slightly blistered and golden, about 6-7 minutes. Let cool, then carefully cut kernels off the cob.
  3. In a medium bowl, whisk together 1 cup sour cream, 2 tablespoons mayonnaise, 1 tablespoon fresh lime juice, 1 1/2 teaspoons Tajín seasoning, and 1 minced garlic clove. Season with salt and pepper to taste. Add a teaspoon or two of water if a thinner dressing is desired.
  4. Add the roasted corn kernels, halved cherry tomatoes, diced red bell pepper, chopped cilantro, and minced jalapeño (if using) to the pasta. Pour the Tajín crema dressing over the top and toss gently to coat everything evenly.
  5. Cover the salad and refrigerate for at least 30 minutes to let flavors meld. Before serving, give it a quick stir and adjust seasoning with extra Tajín or lime juice if desired.

Notes

Rinsing pasta after cooking helps prevent sticking and cools it quickly for the salad. Roasting the corn slowly is key to developing smoky flavor without burning. The salad tastes best after chilling for at least 30 minutes but can be served immediately if needed. Use fresh lime juice for best flavor. For dairy-free versions, substitute sour cream and mayo with vegan alternatives. Adjust Tajín seasoning to taste for spice level.

Nutrition

Keywords: Mexican street corn, pasta salad, Tajín crema, summer salad, smoky corn, easy pasta salad, creamy dressing, gluten-free option

Find it online: https://ovenmila.com/flavorful-mexican-street-corn-pasta-salad-recipe-easy-and-best-taj-i-n-crema-dressing/