Ingredients
Pasta and Vegetables
- 16 oz cellentani noodles (or any pasta shape)
- 4 cups corn (fresh or canned)
- 1 tbsp avocado oil
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 jalapeno, deseeded and diced small
- 1/2 cup cilantro, chopped
Dressing and Seasoning
- 1 cup Greek yogurt
- 1/3 cup sriracha
- 2 large limes, juiced
- 1/4 cup water
- 1 tsp salt
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 cup crumbled cotija cheese, plus more for sprinkling on top
Instructions
- Cook Pasta: Cook noodles according to package instructions until al dente. Drain the pasta and transfer it to a large mixing bowl to cool.
- Char the Vegetables: Heat avocado oil in a large skillet over high heat. Once hot, add corn, diced red bell pepper, diced red onion, and diced jalapeno. Cook, stirring occasionally, for about 6-8 minutes until the corn gets slightly charred and develops a roasted, smoky flavor with some brown bits. Remove from heat and let cool slightly.
- Prepare Dressing: In a small bowl, whisk together Greek yogurt, sriracha, freshly squeezed lime juice, water, salt, chili powder, cumin, and smoked paprika until smooth. Stir in the crumbled cotija cheese for a tangy, salty addition.
- Combine Salad: Add the charred vegetables to the bowl with pasta. Pour the prepared yogurt dressing over the mixture and toss thoroughly to coat everything evenly with the creamy sauce.
- Garnish and Serve: Sprinkle extra crumbled cotija cheese and chopped cilantro on top for garnish. Serve immediately or chill for about 30 minutes for the flavors to meld.
Notes
- For best flavor, char the corn well to develop a smoky taste reminiscent of traditional Mexican street corn.
- You may use fresh, frozen, or canned corn; fresh is preferred for texture and taste.
- If you prefer less heat, reduce or omit the jalapeno and adjust sriracha to taste.
- Substitute cotija cheese with feta if needed, but cotija is recommended for authentic flavor.
- This salad can be served cold or at room temperature and is great for picnics or as a side dish at BBQs.
- Leftovers keep well in the refrigerator for up to 2 days, but the pasta may absorb more dressing over time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Sautéing
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 15mg
