How to Make 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.

Boil one pound of pasta until cooked.

Drain and rinse the pasta.

Cut the kernels off of roasted corn.

Juice one lime.

In a small bowl, mix mayonnaise, sour cream, fresh lime juice, and tahini to make the dressing.

Set the dressing aside.

In a large bowl, combine the cooled pasta, corn, diced jalapeño, diced red onion, cheddar cheese, and cotija cheese.

Drizzle the creamy dressing on top of the salad.

Mix the salad together.

Refrigerate until ready to serve.

Garnish with extra tahini, extra cheese, and freshly snipped cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens