Ingredients
- 16oz noodles, I used cellentani shaped
- 4 cups corn, fresh or canned
- 1 tbsp avocado oil
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 jalapeno, deseeded and diced small
- 1/2 cup cilantro, chopped
- 1 cup Greek yogurt
- 1/3 cup sriracha
- 2 large limes, juiced
- 1/4 cup water
- 1 tsp salt
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 cup crumbled cotija cheese + more for sprinkling on top
Instructions
- Cook noodles according to package, drain, and pour into a large bowl.
- Heat a large skillet over high heat with avocado oil. Once hot, add corn, red pepper, onion, and jalapeno. You want to char your corn slightly so it has a roasted flavor and some brown bits. This will take about 6-8 minutes, toss occasionally.
- Pour into bowl with corn and let cool.
- In a small bowl, whisk together Greek yogurt, sriracha, lime juice, water, salt, chili powder, cumin, paprika. Stir in crumbled cheese.
- Add yogurt sauce to bowl with corn and pasta. Toss to combine everything until evenly coated.
- Top with more cheese and cilantro.
Category: pasta salad, side dishMethod: stovetopCuisine: Mexican
