Description
A refreshing pasta salad that combines the flavors of traditional Mexican street corn with pasta, packed with protein.
Ingredients
Scale
- 250 g (2 cups) uncooked pasta (such as rotini or penne)
- 200 g (1 cup) fresh or canned corn
- 120 g (½ cup) Greek yogurt
- 80 g (½ cup) crumbled cotija cheese
- Juice of 1 lime
- A handful of chopped cilantro
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions, about 8-10 minutes, until al dente. Drain and rinse under cold water.
- If using fresh corn, grill it on medium heat until charred, about 5-7 minutes. If using canned corn, drain and rinse it.
- In a bowl, mix the Greek yogurt, lime juice, chili powder, salt, and pepper until smooth.
- In a large bowl, combine the cooked pasta, corn, cotija cheese, and cilantro. Pour the dressing over and stir until coated.
- Let the salad chill in the fridge for at least 15 minutes before serving.
Notes
For a vegan version, replace Greek yogurt with dairy-free yogurt and use vegan cheese. This salad tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg