It’s summer!
Or at least it feels like summer! So with that said, we are moving full steam ahead with summer recipes.
Starting with this gluten free healthy-ish Mexican Street Corn Pasta Salad. A perfect treat without the guilt. I use gluten free red lentil pasta that is easy to find in any grocery store with toasted corn, bacon, pablano pepper, and some cheese for good measure. Topped with a spicy yogurt lime sauce and tossed to perfection. I love to make this on its own but it is perfect for a healthy side at a barbecue.
I know bacon isn’t the healthiest. Especially when it is mixed with cheese, which is why I don’t claim that this salad is completely healthy. However, I have come to love gluten free red lentil pasta over the past few months. I’ve never really been the biggest fan of pasta, probably because it hurts my stomach and can be a big heavy, however red lentil pasta is just different. Its lighter, healthier and packed with protein. I like to use this brand.
To make this a bit healthier as well, I make the chili lime sauce with a Greek yogurt mixture so that you not only get more protein, but also some probiotics as well.
One of the secrets to this recipe is to saute the corn with the bacon fat after you’ve cooked the bacon. I make sure not to stir it around too much so that the kernels get nice and crispy and brown on the outside. This is a major game changer and simply delicious. I always cook with a cast iron skillet when I want things to get a bit charred. Lodge is my favorite brand and I’ve been using my 12” skillet for years now.
One recommendation I do have is that when you cook any pasta salad, when you make the pasta, make sure you rinse it with cold water once cooked. This helps keep the pasta al dente and cools down the pasta a bit. If the pasta is too warm, then it soaks up the sauce a bit too much and will be a bit dry.
Mexican Street Corn Pasta Salad
Ingredients
- 3/4 cup greek yogurt
- 1 large lime zest
- 1/2 tsp chipotle chili powder
- 1/2 tsp cumin
- 1 tsp hot sauce
- salt + pepper
- 8 oz. red lentil pasta (or any gf pasta)
- 4 slices bacon
- 4 cobs corn, kernels removed (or 4 cups frozen)
- 2 poblano peppers
- 4 oz. queso fresco
- 1/2 large spanish onion
- 1/4 cup fresh cilantro
Instructions
- Start boiling the pasta until it reaches al dente. Set aside.
- Roast the pablanos under the broiler until charred, about 3 minutes per side. Otherwise, roast on top of the stove flame. Once roasted, place on a plate with aluminum foil over and let them sit and steam 6-8 minutes.
- Mix together the Greek yogurt, lime zest and juice, chili powder, cumin, hot sauce, salt and pepper. Place in the bottom of a large bowl. Set aside.
- In a cast iron skillet or any heavy bottom pan, cook 4 slices of bacon. Drain the grease leaving 1 tablespoon, then roast the corn kernels until golden brown. About 6 minutes. Add chopped bacon and corn to the bowl with the chipotle lime sauce in it.
- Next, take the pablano peppers and seed them and remove the rind so that all you have is the outer shell. Using the back of your knife, scrap the charred bits off of the pepper, its okay if its not all removed. Then chop the pepper and add to the corn and bacon.
- Sprinkle the mixture with some queso fresco, onion and cilantro and mix until incorporated. This is best served warm but can be served later if you want to make a day before and let it rest covered in the fridge with plastic wrap.
Nutrition
