Mexican Street Corn Pasta Salad with Greek Yogurt Lime Crema

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.

Roast corn and red onion in a Hexclad pan over medium-high heat with 1 tablespoon of light olive oil, adding a few pinches of salt and pepper.

Cook for about 3 minutes without stirring to get color on the bottom, then stir and cook for another minute.

Add minced garlic to the pan and cook until fragrant, then turn off the heat and transfer to a plate to cool.

In a small mixing bowl, combine 1/2 cup plain Greek yogurt, 1 tablespoon avocado oil, and 1 tablespoon honey, then juice in 1 small lime.

Add 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, 1/4 teaspoon paprika, and 1/4 teaspoon salt to the yogurt mixture and whisk until smooth.

Cook 8 ounces of protein pasta according to package directions, then drain and cool in an ice water bath.

Dice 1 avocado and season with a couple pinches of salt before adding to the pasta.

Add the Greek yogurt crema on top of the avocado, then mix together with the pasta.

Fold in the roasted corn and red onions, and 1/2 cup of rinsed black beans.

Add 1/3 cup cotija cheese and 1/4 cup chopped cilantro, gently stirring to combine, then dust with paprika for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens