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Ingredients
Scale
- 8 oz pasta, dry (227g) – Banza Rotini Chickpea Pasta preferred
- 4 cups whole corn kernels (454g) – or 16 oz bag of frozen corn
- ½ cup cotija cheese, crumbled (75g) – or queso fresco, feta, or parmesan cheese
- ½ a red onion, diced (215g)
- ½ cup fresh cilantro, chopped (8g) – or fresh parsley
- 1 jalapeno pepper, pulp and seeds removed, chopped
- 1 cup nonfat plain Greek yogurt (226g)
- 2 tablespoons olive oil mayonnaise (30g) – or avocado oil mayo
- Zest of 1 lime and juice of both
- 1½ teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Olive oil (for cooking and drizzling)
Instructions
- Cook pasta according to package directions, reducing time for al dente.
- Drain, drizzle with olive oil, and set aside to cool.
- Roast fresh corn or sauté frozen corn in a skillet until warmed.
- Mix dressing ingredients in a small bowl until smooth.
- Combine cooled pasta, roasted corn, onion, cilantro, cotija, and jalapeno in a large bowl.
- Toss with dressing until well coated.
- Add cotija cheese and cilantro before serving if prepared in advance.
Notes
For a spicier dish, add more jalapeno according to preference.
Increase mayonnaise for extra creaminess if desired.
Ensure pasta is completely cooled before adding fresh ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Mixing, Roasting
- Cuisine: Mexican
Nutrition
- Calories: 320
- Sugar: 4g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 10mg