Ingredients
Scale
- 8 ounces uncooked fusilli pasta
- 4 ears of corn, grilled and kernels cut off (about 2 cups)
- 3 green onions, sliced thin
- 1 jalapeño, seeded and deveined, finely chopped
- 1/2 cup cilantro, chopped
- 1/2 cup crumbled queso fresco
- 3 tablespoons mayonnaise
- 1/3 cup plain Greek yogurt
- 1 lime, zested and juiced
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt (or to taste)
Instructions
- Boil salted water and cook pasta until al dente, then rinse under cold water.
- Grill corn for 8-10 minutes until charred, then cut off the kernels.
- Whisk together mayonnaise, Greek yogurt, lime juice & zest, chili powder, garlic powder, cumin, and salt for dressing.
- In a large bowl, combine pasta, corn, green onions, jalapeño, cilantro, and queso fresco.
- Pour dressing over the mixture and toss gently.
- Taste and adjust seasoning if needed, then garnish before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use fresh corn for the best flavor, but frozen kernels can be used as a substitute.
Chill the salad for at least one hour to allow flavors to meld.
Consider adding roasted red peppers or avocado for variations.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling, Mixing
- Cuisine: Mexican
Nutrition
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 10mg