Mexican Street Corn Pasta Salad

Because plain ol’ pasta salad is for amateurs.

By: Devon L Kroesche, Social Media Intern

Confession: As a lifelong vegetarian, my favorites at any BBQ is always the SIDES. This Fourth of July, my plate was piled up with two of my go-to’s, pasta salad and corn on the cob. Of course, this inspired me to combine the two into a creative side dish that will impress all of your fellow BBQ goers.

For this dish, I used Banza cavatappi pasta, but feel free to switch it up. I’m a big fan of chickpea pasta for the slow digesting carbohydrates and higher protein content, but whole grain pasta is also a great option. And you don’t have to use cavatappi pasta either. Macaroni, elbow, and rigatoni all do very well in pasta salad.

What You’ll Need:

  • 5 ears of corn, or 2.5 cans
  • one box of Banza cavatappi pasta, cooked and cooled
  • 1/2 bunch cilantro, finely chopped
  • 1 cup cojita cheese (alternative option: queso fresco)
  • 1/2 red onion, finely chopped
  • 3 green onions
  • 3 jalapenos, finely chopped
  • 1/2 cup plain nonfat Greek Yogurt
  • 1/4 cup mayonnaise
  • 1/4 cup lime juice
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 1/4 tsp cumin
  • salt and pepper to taste

What to Do:

  • If using ears of corn, boil for around 5 minutes in salty water. Allow to cool and then cut kernels off the cob.
  • Cook pasta al dente and set aside to cool.
  • In a medium sized bowl, combine mayonnaise and Greek yogurt until evenly mixed.
  • In a large bowl, combine corn, pasta, red onion, green onion and jalapenos.
  • Add mayonnaise-Greek yogurt mixture and mix until even.
  • Add lime juice, chili powder, paprika, cumin, and salt and black pepper.
  • Top with Cojita cheese and cilantro. Serve chilled.

Other optional add-on’s: black beans, diced cucumber or tomato, avocado. Get creative!

That CLOSE UP, though.

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