Ingredients
Scale
- 8 oz dry pasta
- 4 cups whole corn kernels (or 16 oz frozen corn)
- 1 cup plain Greek yogurt
- 2 Tbsp mayonnaise
- 1 lime (zest and juice)
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ cup cotija cheese (or queso fresco)
- ½ red onion (diced)
- ½ cup fresh cilantro (chopped)
- 1 jalapeno pepper (chopped)
Instructions
- Cook pasta according to package directions until al dente. Drain and toss with olive oil to cool.
- For fresh corn: roast in foil at 425°F for 25-30 minutes; for frozen corn: sauté until warmed through.
- Mix Greek yogurt, mayonnaise, lime zest and juice, chili powder, garlic powder, smoked paprika, kosher salt, and black pepper in a small bowl.
- In a large bowl, combine cooled pasta, corn, cilantro, red onion, jalapeno, and cheese. Add dressing and toss gently.
- Chill before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 340
- Sugar: 5g
- Sodium: 440mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 10mg