Description
A delightful mix of Mexican street corn flavors and creamy pasta salad, perfect for summer picnics and BBQs.
Ingredients
Scale
- 1 cup Greek yogurt
- 3 tbsp mayo
- 1.5 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1.5 limes (zested and juiced)
- 6.7 oz rotini
- 2.5 cups corn
- 2 tsp avocado oil
- 1/4 tsp chili powder
- 2.5 cups chicken (shredded)
- 1 cup cotija (crumbled)
- 1/2 cup cilantro (chopped)
- Lime wedges
Instructions
- Cook the rotini pasta according to package directions until al dente. Drain and set aside to cool.
- Combine the Greek yogurt, mayo, chili powder, garlic powder, salt, lime zest, and lime juice in a large mixing bowl. Mix well until smooth.
- Heat the avocado oil in a skillet over medium heat. Add the corn and sauté for 5-7 minutes or until slightly charred. Add 1/4 tsp chili powder to the corn while cooking.
- Add the cooled corn to the mixing bowl with the yogurt mixture, followed by the cooked pasta and shredded chicken. Mix everything well.
- Fold in the crumbled cotija and chopped cilantro until evenly combined.
- Serve with extra lime wedges on the side.
Notes
Best served cold; letting it chill in the fridge for an hour enhances flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixed
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Elote, Pasta Salad, Greek Yogurt, Summer Recipe, BBQ, Side Dish