Mexican Street Corn Pasta Salad
Ingredients
The pasta and vegetables
-
16
oz
noodles (cellentani or similar)
-
4
cups
corn (fresh or canned)
-
1
tbsp
avocado oil
-
1
red bell pepper
diced
-
½
red onion
diced
-
1
jalapeño
deseeded and diced small
-
½
cup
cilantro (chopped)
The dressing
-
1
cup
Greek yogurt
-
⅓
cup
sriracha
-
2
large
limes (juiced)
-
¼
cup
water
-
1
tsp
salt
-
½
tsp
chili powder
-
½
tsp
cumin
-
½
tsp
smoked paprika
-
½
cup
crumbled cotija cheese
Instructions
- Cook the noodles according to package instructions, drain, and place in a large bowl.
- Heat a skillet over high heat with avocado oil, then add corn, red pepper, onion, and jalapeño. Char the vegetables for about 6-8 minutes.
- Transfer the charred vegetables to the bowl with the noodles and let them cool.
- In a small bowl, whisk together Greek yogurt, sriracha, lime juice, water, salt, chili powder, cumin, and smoked paprika. Stir in the crumbled cotija cheese.
- Pour the dressing over the pasta and vegetables, and toss to combine until evenly coated.
- Top with additional cotija cheese and cilantro before serving.
Nutrition Facts (estimated)
Servings
10
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
20mg
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