Mexican Street Corn Pasta Salad (High-Protein!)
Ingredients
- 8 ounces pasta (protein or gluten-free)
- 1-1/2 cups corn kernels (canned or frozen)
- 1/4 cup red onion (diced)
- 2 cloves garlic
- 1/2 cup black beans (drained and rinsed)
- 1/4 cup cilantro (chopped)
- 1/3 cup cotija cheese (crumbled)
- 1 avocado (diced)
Greek Yogurt Lime Crema:
- 1/2 cup greek yogurt
- 1 tablespoon avocado oil
- 1 lime juiced
- 1 tablespoon honey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
Instructions
- Bring a large pot of water to a boil and cook 8 oz protein pasta according to package directions. Drain and immediately transfer to an ice bath to cool completely. This prevents the pasta from melting the cheese or making the avocado mushy when you mix everything together.
- In a small bowl, whisk together 1/2 cup plain Greek yogurt, 1 tablespoon avocado oil, juice of 1 lime, 1 tablespoon honey, 1/2 teaspoon garlic powder, 1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika, and 1/4 teaspoon salt until smooth and creamy. Set aside.
- Finely dice 1/4 cup red onion and mince 2 cloves of garlic. If using avocado, dice 1/2 large avocado and sprinkle with a little salt to enhance the flavor.
- Heat a large skillet over medium-high heat and add a drizzle of oil. Spread 1 1/2 cups corn kernels and the diced red onion in the pan, season with salt and pepper, and cook for 3 minutes without stirring. Stir, spread again, and cook for another minute. Add the minced garlic and cook for 1 more minute until fragrant. Transfer to a plate to cool.
- Add the cooled pasta and diced avocado to a large mixing bowl. Pour the Greek yogurt crema over top and toss to coat completely. This allows the lime juice to coat the avocado and prevent browning. Add the roasted corn mixture, 1/2 cup drained black beans, 1/4 cup chopped cilantro, and 1/3 cup crumbled cotija cheese. Toss everything together gently.
- Top with additional cotija cheese, fresh cilantro, and a light dusting of smoked paprika. Serve cold and enjoy!
Video
Notes
Cool your pasta completely: An ice bath stops the cooking process and prevents the pasta from melting the cheese or making the avocado mushy when mixed.
Don't skip roasting the corn: This extra step adds incredible depth of flavor and mimics the charred taste of authentic Mexican street corn.
Mix avocado with crema first: The lime juice in the crema helps prevent the avocado from browning and keeps the salad looking fresh longer.
Let flavors meld: This Greek yogurt pasta salad tastes even better after sitting in the fridge for a few hours or overnight.
Season in layers: Taste and adjust seasoning after mixing everything together, as the cotija cheese adds saltiness and may affect the overall flavor balance.
Did you make this recipe?Please let me know in the comments below how it turned out :)