Street Corn Pasta Salad
A creamy, smoky pasta salad with all the flavors of Mexican street corn—made with protein pasta, Greek yogurt, and plenty of cotija cheese.
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Cooking tools:
- Grill
- Citrus press
- Microplane
- Colander
- Pot
- Mixing bowl
- Whisk
- Stove
- Skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Airtight container
- Refrigerator
Ingredients
- 8 oz protein pasta (dry, cooked and cooled)
- 4 ears corn (cooked, cooled and cut off the cob)
- 1 lb chicken (cooked, cooled and chopped (optional))
- 3/4 cup red onion (diced)
- 1/2 cup cotija cheese (crumbled)
- 1/4 cup pickled jalapeños (diced)
- 1 tbsp butter (melted)
- 2/3 cup nonfat Greek yogurt
- 1 tsp chipotle chili powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- Juice and zest of 1-1.5 limes
- 2 tsp agave nectar
- Salt
- pepper
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