Description
A delicious blend of flavors that combines the classic taste of Mexican street corn with high-protein ingredients like Greek yogurt and cotija cheese, perfect for summer barbecues.
Ingredients
Scale
- 250 g (2 cups) uncooked pasta (such as rotini or penne)
- 200 g (1 cup) fresh or canned corn
- 120 g (½ cup) Greek yogurt
- 80 g (½ cup) crumbled cotija cheese
- Juice of 1 lime
- A handful of chopped cilantro
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions, about 8-10 minutes, until al dente. Drain and rinse under cold water.
- If using fresh corn, grill it on medium heat until charred, about 5-7 minutes. If using canned corn, drain and rinse it.
- In a bowl, mix the Greek yogurt, lime juice, chili powder, salt, and pepper until smooth.
- Combine the cooked pasta, corn, cotija cheese, and cilantro in a large bowl. Pour the dressing over and stir until coated.
- Let the salad chill in the fridge for at least 15 minutes before serving.
Notes
Feel free to add other vegetables like bell peppers or avocado for more variety. Adjust chili powder based on spice preference. For an extra kick, consider adding a dash of hot sauce to the dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 25mg