Mexican Street Corn Pasta Salad

Name: Mexican Street Corn Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 pkg (450 g) Italpasta Artisan Fusilli; 3/4 cup (175 mL) mayonnaise; 1/4 cup (60 mL) plain Greek yogurt; 4 tsp (20 mL) lime zest; 1/3 cup (75 mL) lime juice; 2 tbsp (30 mL) olive oil; 1 tbsp (15 mL) hot sauce; 2 cloves garlic (minced); 1 tbsp (15 mL) chili powder; 2 tsp (10 mL) ground cumin; 1/2 tsp (2 mL) garlic powder; 1/2 tsp (2 mL) salt; 1/2 tsp (2 mL) black pepper; 2 cups (500 mL) grilled or roasted corn kernels; 1 cup (250 mL) crumbled cotija or feta cheese; 1 large jalapeño pepper (seeded and diced); 1/4 cup (60 mL) finely chopped fresh cilantro

Ingredients

1 pkg (450 g) Italpasta Artisan Fusilli
3/4 cup (175 mL) mayonnaise
1/4 cup (60 mL) plain Greek yogurt
4 tsp (20 mL) lime zest
1/3 cup (75 mL) lime juice
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) hot sauce
2 cloves garlic, minced
1 tbsp (15 mL) chili powder
2 tsp (10 mL) ground cumin
1/2 tsp (2 mL) garlic powder
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) black pepper
2 cups (500 mL) grilled or roasted corn kernels
1 cup (250 mL) crumbled cotija or feta cheese
1 large jalapeño pepper, seeded and diced
1/4 cup (60 mL) finely chopped fresh cilantro

Instructions

Cook pasta according to package directions. Drain and refresh under cold running water; drain well.
In large bowl, whisk together mayonnaise, yogurt, lime zest, lime juice, oil, hot sauce, minced garlic, chili powder, cumin, garlic powder, salt and pepper until blended. Add pasta, corn, cotija, jalapeño and cilantro. Toss with dressing until well coated.
For meal-prepped lunches in to-go jars, divide dressing evenly among six 2-cup (500 mL) mason jars. Layer in pasta, corn, cojita, jalapeño and cilantro. Seal jar with lid. Store in refrigerator for 1 to 2 days. Shake before eating.

Video

Tips

For grilled corn, preheat grill to medium-high heat; grease grates well. Grill 2 ears of corn (husks and silks removed), turning often, for 8 to 10 minutes or until well-marked and tender. Let cool slightly before slicing corn kernels from cobs.

For roasted corn, arrange frozen corn kernels on foil-lined baking sheet in even layer. Broil for 4 to 6 minutes or until lightly charred in spots, or roast in preheated 425°F (220°F) oven for 10 to 15 minutes or until golden brown in spots.

Nutritional Analysis

Calories: 630kcalCarbohydrates: 71gProtein: 17gFat: 33gSaturated Fat: 8gTrans Fat: 0.1gCholesterol: 35mgSodium: 750mgFiber: 5gSugar: 8g