Mexican Street Corn Pasta Salad
Servings: 10 people
Ingredients
- 5 ears of fresh corn shucked
- 12 oz elbow pasta (or any small pasta shape such as ditalini) or any small pasta shape such as ditalini
- 2 tbsp extra virgin oil
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh parsley, chopped
- 1 red bell pepper, diced
- 4 green onions, white and green parts sliced
- 1/4 cup cotija cheese, crumbled
Dressing
- 1/2 cup yogurt
- 1/2 cup mayonnaise
- 1/4 cup cotija cheese
- 1 tsp paprika
- 1/2 tsp cumin
- 2 limes zest and juice
- 1 tsp kosher salt
- fresh cracked pepper
Instructions
- Bring a large pot of generously salted water to a boil.
- When boiling, add the shucked ears of corn and cook for a few minutes until tender. Use tongs to remove the corn, keeping the water in the pot and set the corn aside to cool.
- Bring the water back to a boil, add pasta and cook according to package directions until just al dente. Drain the cooked pasta and run cold water over it to stop the cooking. Reserve pasta water & set aside.
- Make Dressing: In a large serving bowl, combine the yogurt, mayonnaise, ¼ cup cotija cheese, paprika, cumin, lime juice and zest, salt and pepper. Whisk to combine.
- Add the olive oil and red bell pepper to the bowl.
- Cut the kernels off the cobs of corn and add the corn and cooked pasta into the bowl.
- Add most of the herbs and green onion and toss again.
- Top with the remaining herbs, green onion, and ¼ cup of cotija cheese and serve or place in the fridge, covered, until ready to serve.
- Enjoy!
Nutrition
Serving: 1g | Calories: 304kcal | Carbohydrates: 38g | Protein: 8g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 13mg | Sodium: 407mg | Potassium: 299mg | Fiber: 3g | Sugar: 5g | Vitamin A: 886IU | Vitamin C: 28mg | Calcium: 75mg | Iron: 1mg
