Ingredients
Scale
- 8 ounces whole wheat rotini pasta
- 2 cups frozen corn kernels, thawed
- 1/2 cup plain Greek yogurt
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- 1 teaspoon chili powder
- 1/4 cup Cotija cheese, crumbled
Instructions
- Step 1: Cook the whole wheat rotini according to package directions until al dente. Drain thoroughly and rinse with cold water to cool completely. While the pasta cooks, heat a large skillet over medium-high heat. Add the thawed corn kernels and cook, stirring occasionally, for 5-7 minutes until lightly charred. Remove from heat and let cool.
- Step 2: In a large bowl, whisk together the plain Greek yogurt, fresh lime juice, chili powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until smooth.
- Step 3: Add the cooled pasta, charred corn, finely diced red onion, and chopped fresh cilantro to the bowl with the dressing. Toss gently until all ingredients are well combined and coated with the dressing.
- Step 4: Gently fold in the crumbled Cotija cheese. Taste and adjust seasoning as needed. Cover the bowl and refrigerate for at least 30 minutes, or preferably 2 hours, to allow the flavors to meld before serving.
Notes
- Keep your vibrant pasta salad fresh by storing it in an airtight container in the refrigerator for up to three days, though for best texture, enjoy it within 24 hours.
- This delightful dish is best served chilled; please avoid reheating, as it can affect the creamy texture of the Greek yogurt dressing and the pasta.
- Enjoy this versatile pasta salad as a perfect light lunch, a refreshing side dish for grilled chicken or fish, or a crowd-pleasing addition to your next potluck or picnic.
- For that authentic street corn flavor, don't skimp on charring the corn kernels; those beautiful browned edges add a crucial layer of smoky sweetness and depth to the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American