Pasta Salad-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.

Cook 1 lb of pasta according to package directions.

Prepare the dressing by combining 1 cup mayonnaise, 1/2 cup sour cream, juice of 2 limes, and 1/4 cup cotija cheese in a bowl.

Add chili powder, garlic powder, onion powder, cumin, 1 teaspoon tahini, a dash of cayenne, and pepper to the dressing mixture.

Stir the dressing until well combined and refrigerate it to chill.

Chop half a bunch of fresh cilantro and one bunch of green onions.

Drain and rinse 2 cans of fire roasted corn and add them to a large bowl.

Drain and rinse 1 can of black beans and add them to the bowl with corn.

Add about 1/2 cup of cotija cheese to the bowl, reserving some for garnish.

Pour the chilled dressing over the corn, beans, and cheese mixture and stir to combine.

Garnish with additional tahini, chopped cilantro, and cotija cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens