Dean cooks 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.

Start by cooking the bow tie pasta according to package instructions until al dente.

In a mixing bowl, combine 3/4 cup mayonnaise with chili powder, cumin, and paprika.

Add 4 tablespoons of lime juice to the mayonnaise mixture and mix well.

Chop jalapeño peppers and add them to the dressing mixture.

Grill 4 ears of corn and cut the kernels off, which should yield about 2 cups.

Chop 1 red onion and add it to the bowl with the corn.

Add black beans to the mixture.

Grate cotija cheese and fold it into the salad, reserving some for garnish.

Dice 1 avocado and add it to the salad for creaminess.

Mix all the ingredients together thoroughly.

Let the salad sit in the fridge for a while to allow the flavors to blend, preferably overnight.

Garnish with additional cotija cheese and cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens