Mexikanischer Maissalat mit Pasta (Druckversion)
Bunte Pasta trifft auf gerösteten Mais, cremige Sauce und mexikanische Aromen mit Cheddar und Cotija.
# Zutaten:
→ Pasta Salad Base
01 -
450 g spiral pasta (trotolle or similar)
02 -
6 ears grilled corn, kernels cut from cob, or approximately 3 cups roasted corn kernels
03 -
125 ml red onion, finely diced
04 -
125 ml jalapeños, finely diced (adjust to desired spice level)
05 -
90 g sharp cheddar cheese, grated (divided)
06 -
90 g Cotija cheese, grated (divided)
→ Creamy Dressing
07 -
125 ml mayonnaise
08 -
125 ml sour cream or thick crème fraîche
09 -
Juice of 1 lime
10 -
5–10 ml Tajín seasoning (Mexican chili-lime spice blend), to taste
→ Optional Garnishes
11 -
Fresh coriander, finely chopped
12 -
Additional Tajín seasoning, for serving
# Zubereitungsschritte:
01 -
Cook pasta in a large pot of salted boiling water following package instructions until al dente. Drain, rinse thoroughly under cold water to cool, then transfer to a large mixing bowl.
02 -
Slice kernels off grilled corn cobs, or use roasted canned corn. Add kernels to the cooled pasta.
03 -
Incorporate red onion, jalapeños, and 60 g each of grated cheddar and Cotija cheese into the pasta and corn mixture.
04 -
In a small bowl, whisk together mayonnaise, sour cream, lime juice, and 5 ml Tajín seasoning. Taste and adjust seasoning, adding more Tajín if desired.
05 -
Pour the dressing over the pasta mixture. Toss thoroughly to coat all ingredients evenly.
06 -
Sprinkle the remaining cheddar and Cotija cheese over the top. Garnish with chopped coriander and extra Tajín. Cover and refrigerate until chilled. Serve cold.
# Hinweise:
01 -
Zest the lime before juicing for an extra citrus note in the dressing.
02 -
Store in an airtight container in the refrigerator for up to 3 days.
03 -
This salad can be prepared ahead and is ideal for picnics or summer gatherings.