Description
A nutrient-dense Healthy Mexican Street Corn Pasta Salad combining the bold flavors of Elote with the convenience of a one-bowl meal, delivering fresh corn, lime tang, and satisfying pasta without heavy ingredients.
Ingredients
Scale
16 oz Chickpea or Whole Wheat Pasta
3 cups Corn (Fresh or Frozen)
1/2 cup Greek Yogurt (Plain)
1/4 cup Avocado Oil Mayo
1/2 cup Cotija Cheese
Juice of 2 large Fresh Limes
1/2 cup chopped Cilantro
1/4 cup finely diced Red Onio
1 tsp Smoked Paprika
1 tsp Chili Powder
1 tsp Honey or Maple Syrup
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and rinse with cold water
- Sear the Corn: Heat a cast-iron skillet over medium-high heat with one tablespoon of avocado oil, add the corn, and cook until charred
- Prepare the Dressing: In a large mixing bowl, whisk together the Greek yogurt, avocado oil mayo, lime juice, smoked paprika, chili powder, and honey
- Combine Ingredients: Add the cooled pasta and charred corn to the dressing bowl, then toss in the red onion, cilantro, and Cotija cheese
- Final Toss: Gently fold all ingredients together until well combined
- Season: Taste and adjust with sea salt or lime juice as needed
Notes
Rinse pasta in cold water after cooking to prevent sticking.
Soak diced red onion in cold water for 5 minutes if raw onion flavor is too strong.
Add cilantro right before serving for freshness.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 4g
- Sodium: variable
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: variable
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 14g
- Cholesterol: variable