Charred Mexican Street Corn Pasta Salad Recipe

cotija cheese

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta provides a similar tangy flavor, while parmesan is more budget-friendly.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess.

jalapeño

🥗Healthier: banana pepper

💰Cheaper: bell pepper

Banana peppers are milder, while bell peppers are more affordable.

mayonnaise

🥗Healthier: avocado

💰Cheaper: Greek yogurt

Avocado adds creaminess with healthy fats, while Greek yogurt is a lower-cost alternative.

Preheat the oven to broil.

Brush the corn with oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Lay on a sheet pan.

Broil the corn for 15 minutes, rotating frequently, until all sides are charred. Let cool for 15 minutes.

While the corn is cooking, add the pasta to a pot of boiling water and cook according to package directions.

In a small bowl, combine the sour cream, mayonnaise, lime juice, chili powder, the remaining salt, the remaining pepper, and the cayenne pepper. Set aside.

Drain the pasta in a colander and rinse under cold water.

Remove the corn from the cob with a sharp knife, working in a large bowl that you plan to serve the salad in.

Add the cooked pasta to the bowl with the green onions, cilantro, red pepper, and cotija cheese.

Toss with dressing and sprinkle on Tajin.

Serve the street corn pasta salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens