A vibrant blend of charred corn, whole wheat pasta, creamy yogurt, lime, and fresh herbs in a light, flavorful dish.
# What You'll Need:
→ Pasta
01 - 12 oz whole wheat rotini or penne
→ Vegetables
02 - 3 cups fresh or frozen corn kernels
03 - 1 small red bell pepper, diced
04 - 1/2 small red onion, finely diced
05 - 1 jalapeño, seeded and finely chopped (optional)
06 - 1/2 cup fresh cilantro, chopped
→ Dressing
07 - 3/4 cup plain Greek yogurt (2% or nonfat)
08 - 2 tablespoons light mayonnaise
09 - 1 1/2 tablespoons fresh lime juice
10 - 1 teaspoon lime zest
11 - 1 teaspoon hot sauce (optional)
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon chili powder
14 - 1/2 teaspoon ground cumin
15 - 3/4 teaspoon salt
16 - 1/2 teaspoon freshly ground black pepper
→ Cheese
17 - 1/2 cup crumbled cotija or feta cheese
# Steps to Follow:
01 - Boil whole wheat pasta in salted water until al dente, then drain and rinse with cold water to cool.
02 - Heat a nonstick skillet over medium-high and cook corn kernels, stirring occasionally, until lightly charred, about 5 to 7 minutes. Remove from heat and let cool.
03 - In a large bowl, whisk together Greek yogurt, mayonnaise, lime juice, lime zest, hot sauce if using, smoked paprika, chili powder, cumin, salt, and black pepper until smooth.
04 - Add cooled pasta, charred corn, diced bell pepper, red onion, jalapeño if using, and chopped cilantro to the dressing. Toss until evenly coated.
05 - Gently fold in crumbled cheese, reserving some for garnish if desired.
06 - Taste and adjust seasoning if needed. Refrigerate at least 30 minutes before serving to develop flavors.
07 - Garnish with reserved cheese, extra cilantro, and a sprinkle of chili powder as preferred.
