Lighter Mexican-style corn with whole wheat pasta, creamy yogurt, lime, and fresh herbs in a vibrant combination.
# What you'll need:
→ Pasta
01 - 12 oz whole wheat rotini or penne
→ Vegetables
02 - 3 cups fresh or frozen corn kernels
03 - 1 small red bell pepper, diced
04 - ½ small red onion, finely diced
05 - 1 jalapeño, seeded and finely chopped (optional)
06 - ½ cup fresh cilantro, chopped
→ Dressing
07 - ¾ cup plain Greek yogurt (2% or nonfat)
08 - 2 tbsp light mayonnaise
09 - 1½ tbsp fresh lime juice
10 - 1 tsp lime zest
11 - 1 tsp hot sauce (optional)
12 - ½ tsp smoked paprika
13 - ½ tsp chili powder
14 - ½ tsp ground cumin
15 - ¾ tsp salt
16 - ½ tsp freshly ground black pepper
→ Cheese
17 - ½ cup crumbled cotija or feta cheese
# Method:
01 - Boil pasta in salted water until al dente according to package directions. Drain and rinse with cold water to stop cooking.
02 - Heat a large nonstick skillet over medium-high heat. Add corn and cook, stirring occasionally, until lightly charred, about 5 to 7 minutes. Remove from heat and let cool.
03 - In a large bowl, whisk together Greek yogurt, mayonnaise, lime juice, lime zest, hot sauce if using, smoked paprika, chili powder, cumin, salt, and black pepper until smooth.
04 - Add cooled pasta, charred corn, bell pepper, red onion, jalapeño if using, and cilantro to the dressing. Toss gently until evenly coated.
05 - Fold in crumbled cheese, reserving some for garnish if desired.
06 - Taste and adjust seasoning as needed. Refrigerate for at least 30 minutes before serving to enhance flavors.
07 - Top salad with remaining cheese, additional cilantro, and a dusting of chili powder if preferred.
