Spicy Mexican Street Corn Pasta Salad
Easy to make and loaded with flavor. Made with roasted corn, jalapeno, peppers, and that tossed in a delicious creamy sauce.
Servings: 6
Ingredients
- 16 oz Whole Wheat Penne Pasta
- 2½ Cups Corn Kernels roasted
- 2 Jalapeno seeded and diced
- 1 Red Bell Pepper diced
- 1 Medium Red Onion finely sliced
To make the creamy pasta sauce:
- 1 Cup Low Fat Plain Yogurt
- ¼ Cup Light Mayonnaise
- ⅓ Cup Sharp Cheddar Cheese plus more to garnish, low-fat works
- 2 Tbsp Chopped Cilantro
- 2 Tbsp Chopped Chives
- 1 Tsp Chili Powder
- 1 Tsp Chili Flakes
- 2 Garlic Cloves minced
- 1 Lime juiced
- Sea salt and pepper, to taste
Instructions
- Bring a large pot of salted water to the boil. Add in pasta and cook according to package directions. Once cooked, drain and let it cool.
- Meanwhile, in a mixing jug add all the sauce ingredients and whisk until well combined. In a large bowl, add cooked pasta, corn, jalapeño, bell pepper, and red onion.
- Pour-over the sauce and toss well to get all the pasta nicely coated
- Sprinkle with shredded cheese and fresh ground black pepper. Enjoy!
Video
Nutrition
Calories: 402kcal | Carbohydrates: 68g | Protein: 15g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 277mg | Potassium: 301mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1036IU | Vitamin C: 38mg | Calcium: 132mg | Iron: 1mg