A refreshing twist on traditional summer pasta salad recipes combining the delightful taste of classic Mexican street corn with pasta and a creamy Greek yogurt dressing.
Ingredients
Scale:
8 ounces of elbow macaroni or rotini
2 cups of fresh corn kernels (or 1 can of corn, drained)
1 red bell pepper, diced
1 small red onion, finely chopped
1 cup of cherry tomatoes, halved
1/2 cup of cilantro, chopped
1 cup of Greek yogurt
2 tablespoons of lime juice, freshly squeezed
1 teaspoon of chili powder
1/2 teaspoon of garlic powder
Salt and pepper, to taste
1/4 cup of crumbled feta cheese (optional)
Chili powder for garnish
Lime wedges for serving
Instructions
In a large pot of salted boiling water, add your pasta. Cook according to package instructions until al dente, typically about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.
If using fresh corn, boil it for 3-5 minutes or char it on a grill for a few minutes until slightly browned. Allow it to cool before cutting the kernels off the cob.
In a large mixing bowl, combine the cooked pasta, corn, diced red bell pepper, chopped red onion, cherry tomatoes, and cilantro. Gently fold the ingredients together.
In a separate bowl, whisk together the Greek yogurt, lime juice, chili powder, garlic powder, salt, and pepper until smooth.
Pour the dressing over the pasta and vegetable mixture and toss well to ensure everything is evenly coated. Taste and adjust seasoning as necessary.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
Before serving, give the salad a good stir and transfer it to a serving bowl. Sprinkle with crumbled feta cheese and a dash of chili powder. Serve with lime wedges on the side.
