Street Corn Pasta Salad
Directions
- 1Cook pasta according to package instructions. Drain and set aside to cool.
- 2Heat oil in a large pan over medium-high heat. Add drained corn, salt & pepper, and sauté for at least 7 minutes or until charred. Lower heat, add garlic, and cook for another 3 minutes. Remove from heat & let cool.
- 3In a blender, combine Greek yogurt, mayo, chipotle peppers (with adobo sauce), lime juice, salt, and pepper. Blend until smooth. Adjust seasoning if needed.
- 4In a large bowl, mix cooked pasta, charred corn, minced jalapeño, cilantro, green onion, and cotija cheese. Pour sauce over the top & toss to combine.
- 5Add your favorite protein, top with extra cheese & green onions, or enjoy straight from the bowl!
Ingredients
- 16 oz small pasta shape
- 3 Tbsp oil
- 30 oz corn, drained well
- 3 cloves garlic, minced
- 0.5 jalapeño, seeds removed, minced
- 0.5 cup cilantro, minced
- 0.5 cup green onions, chopped
- 0.33 cup cotija cheese
- 0.5 cup Greek yogurt
- 0.5 cup mayonnaise
- 4 oz chipotle peppers in adobo
- 0.25 cup lime juice
- 0 salt
- 0 pepper
Equipment
potlarge panblenderlarge bowl