Recipe Collection

Street Corn Pasta Salad

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Ingredients

  • 6 ounces small whole-wheat pasta such as reginetti or elbows (about 2½ cups)
  • 1 Tablespoon oil
  • 3 cups fresh corn kernels (from 4 to 5 ears)
  • ½ cup plain yogurt
  • 1 tablespoon lime juice
  • ½ teaspoon salt
  • 1 small clove garlic, grated or minced, or ¼ teaspoon garlic powder
  • 4 tablespoons crumbled cotija or queso fresco cheese, divided
  • 2 tablespoons chopped fresh cilantro
  • ¼ teaspoon smoked paprika, divided

Instructions

  1. Bring a pot of water to a boil and cook pasta according to package directions.
  2. When done, drain and set aside on a baking sheet to cool.
  3. Heat 1 Tablespoon of oil in a pan over medium-high heat.
  4. Add 3 cups corn; cook, undisturbed, until blistered, about 2 minutes.
  5. After 2 minutes stir the corn often and cook until it is charred in many spots, about 4-6 minutes.
  6. Transfer to the baking sheet with the pasta.
  7. Let cool to room temperature, about 15 minutes.
  8. Meanwhile, combine yogurt, lime juice, salt, garlic, cilantro and paprika together in a large bowl or cup; whisk until well combined.
  9. Transfer the pasta and corn into a large bowl and pour the dressing mixture in.
  10. Add cheese.
  11. Gently mix to combine.
  12. Serve and enjoy!

Source: eatingwell.com

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