Mexican Street Corn Pasta Salad Ingredients: - 1 pound trotole pasta (or similar curly pasta like rotini or fusilli) - 6 ears corn, roasted (or about 3 cups corn kernels) - 1/2 cup red onion, finely diced - 1/2 cup jalapeño pepper, seeded and diced (adjust amount for desired heat level) - 3/4 cup finely shredded cheddar cheese, divided - 3/4 cup finely shredded Cotija cheese, divided (or substitute feta if unavailable) - 1/2 cup mayonnaise - 1/2 cup sour cream - 1 lime, juiced (about 2 tablespoons) - 1-2 teaspoons Tajín seasoning (or to taste) - Lime zest (optional, for extra flavor) - Fresh cilantro, chopped - Additional Tajín seasoning for sprinkling - Lime wedges for serving Instructions: 1. Cook the pasta: Bring a large pot of water to a boil. Add about 1 tablespoon of salt to the water (this seasons the pasta from within). Add the trotole pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. It's important not to overcook the pasta, as you want it to maintain its shape and texture in the salad. Once done, drain the pasta in a colander and rinse immediately with cold water to stop the cooking process and cool it down. Allow the pasta to drain completely. 2. Prepare the corn: If using corn on the cob: Remove the husks and silk from each ear. You can roast the corn on a grill over medium-high heat for about 10 minutes, turning occasionally until charred in spots, or roast in a 400°F oven for about 15-20 minutes. Once cool enough to handle, carefully cut the kernels off the cob using a sharp knife. Stand the ear vertically on its flat end and slice downward, rotating as you go. If using frozen corn: Thaw completely and pan-roast in a skillet over medium-high heat until lightly charred in spots, about 5-7 minutes. 3. Prepare the vegetables and cheese: Finely dice the red onion and jalapeño pepper. For less heat, remove the seeds and membranes from the jalapeño; for more heat, leave some in. Set aside 1/4 cup each of the shredded cheddar and Cotija cheeses for topping the salad later. The remaining 1/2 cup of each cheese will go directly into the salad. 4. Combine salad ingredients: In a large mixing bowl, combine the cooled, drained pasta, roasted corn kernels, diced red onion, and diced jalapeño. Add 1/2 cup each of the shredded cheddar and Cotija cheeses. Gently toss these ingredients together until well distributed. 5. Make the dressing: In a separate medium bowl, whisk together the mayonnaise, sour cream, and freshly squeezed lime juice until smooth. If using, add the lime zest for extra flavor. Add 1 teaspoon of Tajín seasoning, whisk to combine, then taste. Add more Tajín as desired, up to 2 teaspoons total, depending on your preference for spice and tanginess. The dressing should be creamy but pourable. 6. Dress the salad: Pour the prepared dressing over the pasta mixture in the large bowl. Using a large spoon or rubber spatula, gently fold and toss until all the ingredients are evenly coated with the dressing. Take care not to break up the pasta or mash the other ingredients while mixing. 7. Add toppings and chill: Transfer the dressed salad to a serving bowl if desired. Sprinkle the reserved 1/4 cup of cheddar cheese and 1/4 cup of Cotija cheese over the top. Dust with a little additional Tajín for color and flavor. Scatter freshly chopped cilantro over the top if using. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. 8. Serve: Before serving, give the salad a gentle toss to redistribute any dressing that may have settled. Serve chilled with lime wedges on the side for those who enjoy an extra squeeze of citrus. This salad makes a perfect side dish for barbecues, potlucks, or as an accompaniment to grilled meats.