Mexican Street Corn Pasta
Mexican corn pasta salad features tender pasta, grilled corn, fresh veggies, and avocado tossed with a creamy, spicy, cotija cheese dressing!
Servings: 6 servings
Calories: 386kcal
Equipment
Ingredients
For the salad
- 8 oz macaroni pasta I used gluten free
- 2 cups grilled or roasted corn approx. 4 ears cut off the cob
- ¼ cup red onion
- 2 jalapenos finely chopped
- 2 green onions chopped
- 1 avocado diced
- ½ cup cilantro finely chopped
For the dressing
- 1 cup greek yogurt
- 2 tablespoon olive oil
- 2 limes juiced
- 2 cloves garlic minced
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- 1 cup cotija cheese crumbled
Instructions
- Cook pasta al dente according to package instructions. Drain and rinse in cold water.8 oz macaroni pasta
- While pasta is cooking, prepare the dressing by mixing up all the dressing ingredients in a bowl until well combined. Set aside.1 cup greek yogurt, 2 tablespoon olive oil, 2 limes, 2 cloves garlic, 1 teaspoon paprika, ½ teaspoon cayenne pepper, ¼ teaspoon sea salt, ⅛ teaspoon black pepper, 1 cup cotija cheese
- Add the cooked pasta noodles to a large mixing bowl with the corn, red onion, jalapeno, green onion avocado, and cilantro. Pour the dressing over the noodles and toss until the noodles are well coated.2 cups grilled or roasted corn, ¼ cup red onion, 2 jalapenos, 2 green onions, 1 avocado, ½ cup cilantro
- Cover and chill the pasta salad until ready to serve.
Notes
Storage : Store leftover pasta salad in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1serving | Calories: 386kcal | Carbohydrates: 48g | Protein: 15g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.002g | Cholesterol: 24mg | Sodium: 401mg | Potassium: 493mg | Fiber: 6g | Sugar: 6g | Vitamin A: 578IU | Vitamin C: 21mg | Calcium: 189mg | Iron: 1mg