Recipe: Mexican Street Corn Pasta Salad

INGREDIENTS

• 2 cups ditalini pasta, cooked according to package instructions
• 1 tablespoon olive oil
• 4 corn cobs, kernels cut from cob
• Salt and pepper, to taste
• 2 cloves garlic, minced
• 1/2 of a fresh jalapeño minced
• 1 bunch cilantro, finely chopped
• 1 bunch green onions, sliced
• 1/2 cup plain non-fat Greek yogurt
• 1/2 cup mayo
• 1 lime, zested and juiced
• 2 chipotle peppers in adobo sauce
• 1/4 cup cotija cheese, crumbled
• Cook pasta according to package directions. When done, drain and rinse with col
   

INSTRUCTIONS 

1. Cook pasta according to package directions. When done, drain and rinse with cold water until pasta cools and add to a large mixing bowl.
2. Heat a large skillet with a tight-fitting lid over high heat. Once skillet is heated, drizzle in extra virgin olive oil to coat. Add the corn kernels to the pan in one even layer. Salt and pepper to taste then immediately cover the skillet with a lid.
3. Cook on high heat undisturbed for 5 minutes, or until corn is nicely charred on the bottom and fully cooked through. Remove lid, reduce the heat to medium, and add in the 2 cloves of minced garlic, and the jalapeno. Stir to combine and cook for an additional minute or two. Remove from the heat and transfer to bowl with pasta.
4. Add cilantro and green onions to the bowl.
5. In a medium bowl, whisk together Greek yogurt, mayo, lime juice, and lime zest until combined.
6. Finely chop chipotle peppers and add to yogurt mixture. Stir well and season with salt and pepper, to taste.
7. Pour dressing over the past mixture and toss well.
8. Serve topped with crumbled cotija cheese.

SERVES: 4-6