Mexican Street Corn Pasta Salad Recipe

cotija cheese

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta is lower in calories and still adds a salty flavor.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt cuts calories while adding creaminess.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers provide crunch without the heat.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers similar acidity at a lower cost.

Heat 1 tablespoon of olive oil in a pan over medium heat.

Add 12 ounces of thawed frozen corn to the pan and cook until charred, about 10 minutes.

Set the cooked corn aside to cool.

In a pot of boiling water, add 1 teaspoon of salt.

Add 1 12-ounce package of pasta shells and cook for 10 minutes.

Drain the pasta and rinse with cold water to cool it off.

In a mixing bowl, combine 1 cup of sour cream and 1 cup of mayonnaise.

Add juice from 2 limes, 1.5 teaspoons of chili powder, 0.5 teaspoon of cumin, and 0.5 teaspoon of salt to the bowl and mix until well combined.

Add the cooled pasta and charred corn to the dressing mixture.

Add 1 cup of crumbled Cotija cheese, 1 bunch of chopped green onion, and 1 cup of chopped cilantro to the bowl.

Mix everything well until combined.

Chill in the refrigerator for at least 1 hour before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens