Mexican Street Corn Pasta Salad
A vibrant Mexican Street Corn Pasta Salad made with charred corn, bell peppers, and a creamy sriracha yogurt dressing.
Equipment
- large pot
- large skillet
- mixing bowl
- small bowl
Ingredients
Pasta and Vegetables
- 16 oz noodles I used cellentani shaped
- 4 cups corn fresh or canned
- 1 tablespoon avocado oil
- 1 red bell pepper diced
- ½ red onion diced
- 1 jalapeno deseeded and diced small
- ½ cup cilantro chopped
Dressing
- 1 cup Greek yogurt
- ⅓ cup sriracha
- 2 large limes juiced
- ¼ cup water
- 1 teaspoon salt
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ cup crumbled cotija cheese + more for sprinkling on top
Instructions
Preparation Steps
- Cook noodles according to package, drain, and pour into a large bowl.
- Heat a large skillet over high heat with avocado oil. Once hot, add corn, red pepper, onion, and jalapeno. Char the corn slightly for a roasted flavor, about 6-8 minutes, tossing occasionally.
- Pour the mixture into the bowl with noodles and let cool.
- In a small bowl, whisk together Greek yogurt, sriracha, lime juice, water, salt, chili powder, cumin, and paprika. Stir in crumbled cheese.
- Add the yogurt sauce to the bowl with corn and pasta. Toss to combine everything until evenly coated.
- Top with more cheese and cilantro.
Nutrition
Serving: 1servingsCalories: 400kcalCarbohydrates: 60gProtein: 14gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 700mgPotassium: 500mgFiber: 5gSugar: 6gVitamin A: 20IUVitamin C: 50mgCalcium: 15mgIron: 10mg
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