Vibrant Healthy Mexican Street Corn Pasta Salad for Summer Fun
Delightful and nutritious Healthy Mexican Street Corn Pasta Salad, perfect for summer gatherings.
Ingredients
- 8 ounces fusilli pasta
- 2 tablespoons olive oil
- 1 cup corn kernels
- 1 jalapeno diced
- ½ cup Greek yogurt
- ¼ cup mayonnaise
- 2 tablespoons lime juice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ cup cotija cheese crumbled
- ¼ cup fresh cilantro chopped
Instructions
- Boil a large pot of salted water and cook fusilli pasta according to package instructions, about 8-10 minutes. Drain and cool slightly.
- Heat olive oil in a skillet over medium-high heat. Add corn kernels and sauté for 5-7 minutes until charred. Add diced jalapeno and cook for another minute. Set aside to cool.
- In a mixing bowl, whisk together Greek yogurt, mayonnaise, lime juice, Worcestershire sauce, chili powder, and half of the cotija cheese until smooth.
- In a large bowl, combine the cooked pasta with the sautéed corn and jalapeno. Drizzle dressing over and toss to coat.
- Top with remaining cotija cheese, cilantro, and an extra dash of chili powder. Serve with lime wedges on the side.
Notes
- Prepare a day in advance for optimal flavor; mix dressing just before serving.
- If the salad thickens, stir in extra Greek yogurt or mayonnaise.
- Ensure pasta is cooked al dente for the best texture.
- Deseed jalapeno or substitute with bell pepper for less heat.
- Use fresh corn when in season for the best flavor.
- Serve chilled with grilled meats or as a stand-alone dish.
Nutrition
Serving: 1cupCalories: 250kcalCarbohydrates: 24gProtein: 9gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 10gCholesterol: 15mgSodium: 240mgFiber: 3gSugar: 2g
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