Mexican Street Corn Pasta Salad

Aug 2

Servings: 10 | Prep: 20 min | Cook Time: 10 min

INGREDIENTS

8 oz pasta dry, shape of choice
2 cups corn kernels
1 tbsp. olive oil
1 red bell pepper diced
½ red onion chopped
¼ cup cotija cheese shredded/crumbled
¼ cup cilantro minced
1 jalapeno diced
For the Dressing
⅓ cup Greek yogurt plain
⅓ cup mayonnaise
2 tsp. Franks red hot sauce
1 lime juice of
¼ cup cotija cheese shredded/crumbled
1 tsp. cumin
1 tsp. paprika
1 tsp. garlic powder
½ tsp. chili powder
½ tsp. pepper
¼ tsp. salt

This Mexican Street Corn Patsa Salad combines all the delicious flavors of Mexican street corn but with pasta. Perfect for a summer cookout side dish!

DIRECTIONS

Cook pasta according to directions. Rinse with cold water. Set aside.
Heat olive oil in a pan over medium heat. Add the corn. Cook until the corn is slightly charred, approximately 7-10 minutes. Set aside.
In a medium bowl combine the Greek yogurt, mayonnaise, hot sauce, lime juice, ¼ cup cotija cheese, cumin, paprika, garlic powder, chili powder, salt and pepper. Mix until well combined.
In a large bowl combine the cooked pasta, Greek yogurt mixture and the corn.
Add in the diced bell pepper, onion and jalapeño. Mix until everything is well coated. Fold in ¼ cup cotija cheese and cilantro.
Enjoy!