Ingredients
Scale
- 8 oz dry pasta
- 4 cups whole corn kernels (or 16 oz frozen corn)
- 1/2 cup crumbled cheese (cotija, queso fresco, feta, or parmesan)
- 1/2 red onion, diced
- 1/2 cup fresh cilantro or parsley, chopped
- 1 jalapeno pepper, chopped
- 1 cup plain Greek yogurt
- 2 Tbsp olive oil mayonnaise
- Juice and zest of 1 lime
- Spices: chili powder, smoked paprika, garlic powder, kosher salt, black pepper
Instructions
- Cook the pasta according to package directions until al dente. Drain and toss with olive oil; let 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 about 4-5 minutes until heated through.
- In a small bowl, mix Greek yogurt, mayonnaise, lime juice and zest, chili powder, smoked paprika, garlic powder, salt, and pepper until combined.
- In a large bowl, mix cooled pasta with corn, cilantro, onion, cheese, and jalapeno. Pour dressing over and toss gently.
- Chill before serving; add cheese and herbs just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Chilled
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (approximately 210g)
- Calories: 290
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg