Ingredients
Scale
- 8 oz dry pasta
- 4 cups whole corn kernels or 16 oz frozen corn
- ½ cup crumbled cotija cheese or queso fresco, feta, or parmesan
- ½ red onion, diced
- ½ cup fresh cilantro, chopped or parsley
- 1 jalapeno pepper, chopped (seeds removed)
- Olive oil mayonnaise
- 1 cup plain Greek yogurt
- Juice and zest of 1 lime
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
- Cook the 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 in a skillet over medium-high heat for 4–5 minutes.
- Whisk together Greek yogurt, olive oil mayonnaise, lime juice & zest, and spices for the dressing.
- In a large bowl, combine cooled pasta with roasted corn, cilantro, onion, cotija cheese, and jalapeno. Pour dressing over and toss gently to coat.
- Refrigerate for at least 30 minutes before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: No cooking involved (roasting and boiling)
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 6g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg