Mexican Street Corn Pasta Salad

cotija cheese

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta provides a similar tangy flavor, while parmesan is often more affordable.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper offers crunch without the heat, and banana peppers are often less expensive.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice is a good substitute for a similar acidity, while vinegar is often cheaper.

Preheat the grill to medium-high heat.

Drizzle olive oil over the corn and place it on the grill.

Grill the corn for about 10 minutes until it gets nice and brown.

If using frozen or canned corn, heat it in a skillet with vegetable oil until browned.

Let the grilled corn cool, then cut it off the cob using a sharp knife to yield about 3 cups of corn.

Cook 8 ounces of pasta according to package instructions until al dente.

In a large mixing bowl, combine the grilled corn, cooked pasta, diced red bell pepper, chopped green onion, diced jalapeños, queso fresco, parmesan cheese, and chopped cilantro.

In a separate bowl, mix mayonnaise, sour cream, chili powder, cayenne pepper, salt, pepper, and fresh lime juice until well combined.

Add the dressing to the pasta mixture and mix well to combine.

Refrigerate the pasta salad until ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens