Mexican Street Corn Pasta Salad
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Fit Foodie Finds · by Lee Funke★ 4.7 (15)

Mexican Street Corn Pasta Salad

NUTRITION · PER SERVING35M COOK
CAL 32%·PRO 47%
CARBS 115G72% OF CAL
10G FIBER0G ADDED0G INTRINSIC84G OTHER21G TOTAL SUGAR
FAT 14G20% OF CAL
4G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fusion pasta salad inspired by Mexican street corn (elote), tossed with a creamy yogurt-sour cream dressing, cotija cheese, and vegetables. Flavorful and veggie-filled.

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Nutrition & ingredients

Ingredients

serves 8
  • 16 oz. dried pasta (we used conchiglie noodles)
  • ½ cup reserved starchy pasta water
  • 2 tablespoons avocado oil
  • 8 cloves garlic (minced)
  • 8 cups frozen corn (canned corn or fresh corn cut off the cob work too)
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground black pepper
  • 1.5 teaspoons flaked sea salt (separated)
  • 1 cup Greek yogurt (any % fat works)
  • ⅓ cup sour cream
  • 4- oz. Cotija cheese (crumbled)
  • 2 tablespoons fresh lime juice
  • Zest from 1 small lime
  • 3 tablespoons salsa
  • 1 large red bell pepper (matchstick or chopped)
  • ½ medium red onion (minced)
  • 1 cup fresh cilantro (roughly chopped)
PREP
20M
SODIUM
790MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.