Ingredients
Scale
- 8 oz dry pasta
- 4 cups corn kernels
- ½ cup crumbled cotija cheese (or feta)
- ½ red onion, diced
- ½ cup fresh cilantro, chopped
- 1 jalapeno pepper, chopped
- Greek yogurt
- mayonnaise
- lime zest and juice
- chili powder
- smoked paprika
- garlic powder
- salt
- black pepper
Instructions
- Cook pasta according to package directions until al dente. Drain and toss lightly with olive oil; allow to cool.
- If using fresh corn, roast it until tender and cut off the kernels. For frozen corn, simply heat in a skillet until warmed.
- In a bowl, mix Greek yogurt, mayonnaise, lime zest and juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth.
- In a large bowl, combine cooled pasta with corn kernels, cilantro, red onion, jalapeno pepper, and cotija cheese. Pour dressing over salad and toss gently to combine.
- Serve chilled or at room temperature; add cotija cheese and cilantro just before serving for freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 380mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 5mg