Description
This Mexican Street Corn Pasta Salad is full of grilled corn, avocado, fresh vegetables, Cotija cheese, and a tangy homemade dressing. It comes together quickly and is absolutely delicious as a side course or even main meal!
Ingredients
Units
Scale
- 8 oz dried rotini pasta
- 2 cups grilled corn (roughly 3-4 ears corn)
- 1-2 tablespoons diced jalapeno
- 1 small to medium avocado, diced
- 1 small red bell pepper, diced
- 1/3 cup finely diced red onion
- 1/4 cup chopped cilantro, plus more for garnish
- 1/2 cup crumbled Cotija cheese, plus more garnish
- thinly sliced scallion, for garnish
Dressing
- 2 cloves garlic, finely minced
- 1/2 cup plain whole milk Greek yogurt
- 1/2 cup mayonnaise
- 2 tablespoons fresh lime juice
- zest of one lime
- 1 teaspoon chipotle powder, plus more to taste
- 1/2 teaspoon salt, plus more to taste taste
Instructions
- Cook the pasta according to package directions until al dente. Drain and set aside.
- Add the grilled corn, jalapeño, avocado, bell pepper, diced red onion, chopped cilantro, and Cotija cheese to a mixing bowl.
- In a separate bowl, whisk together the minced garlic, Greek yogurt, mayo, fresh lime juice, lime zest, and chipotle powder until well combined. Add more seasoning to taste.
- Pour the dressing over the pasta salad.
- Stir until well combined. Salt to taste and garnish with extra cotija, scallion, and cilantro.
