1Cook pasta according to the package instructions, reducing cooking time by 1-2 minutes for al dente; drain and toss in a drizzle of olive oil, then let cool.
2Cook corn: If using fresh, cook using your preferred method, remove kernels, and roast in the oven at 425°F (220°C) for 30 minutes after coating with olive oil and seasoning, or use a grill; if using frozen corn, heat in a skillet on medium-high for 4-5 minutes until thawed and warm.
3Make dressing by combining Greek yogurt, mayonnaise, lime zest, lime juice, chili powder, smoked paprika, garlic powder, kosher salt, and black pepper; whisk until creamy.
4Assemble by adding cooled pasta, corn, cilantro, red onion, cotija cheese, and jalapeno to a large bowl.
5Pour dressing on top and toss to combine.
6Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
Ingredients
8 oz pasta, dry
4 cups cooked corn
0.5 c cotija cheese, crumbled (or feta)
0.5 a red onion, diced
0.5 c fresh cilantro, chopped
1 jalapeno pepper, pulp & seeds removed, chopped
1 c plain Greek yogurt
2 Tbsp mayonnaise
1 lime, zest and juice
0.5 tsp chili powder
0.5 tsp smoked paprika
0.5 tsp garlic powder
0.5 tsp kosher salt, more to taste
dash black pepper
drizzle olive oil
Equipment
large bowlskilletfoilovengrillairtight container
Tips
If you prefer al dente pasta, cook it 1-2 minutes less than the package calls for.
Toss cooked pasta in a drizzle of olive oil to prevent sticking.
For fresh corn, coat with olive oil, salt, and pepper, wrap in foil, and roast in the oven at 425°F (220°C) for 30 minutes.
If using frozen corn, heat in a skillet on medium-high until thawed and warm, about 4-5 minutes.
Street Corn Inspired Pasta Salad with Elote Dressing and Cotija Cheese | Clip Recipe