Mexican Street Corn Pasta Salad
A healthy twist on a summer pasta salad. Made with fresh corn, lime zest and warm bacon, this mexican street corn salad is full of flavor.
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
Calories: 87kcal | Carbohydrates: 3g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 162mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 245IU | Vitamin C: 22mg | Calcium: 87mg | Iron: 1mg