Ingredients
Scale
- 8 oz dry pasta
- 4 cups whole corn kernels (fresh or frozen)
- ½ cup crumbled cotija cheese (or alternatives)
- ½ red onion, diced
- ½ cup fresh cilantro, chopped
- 1 jalapeno pepper, chopped
- Olive oil mayonnaise
- 1 cup plain Greek yogurt
- 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
Instructions
- Cook the pasta according to package instructions until al dente. Drain and toss with olive oil.
- Roast fresh corn or heat frozen corn in a skillet until warmed through.
- In a bowl, mix Greek yogurt with olive oil mayonnaise, lime zest and juice, and spices to create the dressing.
- Combine cooled pasta with corn, cilantro, onion, cheese, jalapeno, and dressing in a large bowl. Toss well to coat.
- Chill for at least 30 minutes before serving for a more flavorful experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 15mg