Ingredients:

  • 16 oz short-cut pasta (Fusilli or Rotini)
  • 3 cups corn kernels, fresh or frozen
  • 1/2 cup red onion, finely diced
  • 1/2 cup fresh cilantro, chopped
  • 1 red bell pepper, finely diced
  • 1 cup plain non-fat Greek yogurt
  • 2 tbsp olive oil mayonnaise
  • 4 tbsp lime juice
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1 tsp sea salt
  • 1/2 cup Cotija cheese, crumbled
  • 1 jalapeño, seeded and minced

Instructions:

  1. Boil the pasta in heavily salted water until al dente according to package directions. Drain and rinse with cold water to stop the cooking process and remove excess starch.
  2. While pasta boils, heat a large cast-iron skillet over medium-high heat. Add the corn kernels in a single layer and sear without stirring for 3 minutes until charred and mahogany-flecked. Stir once and cook for another 3 minutes.
  3. In a medium mixing bowl, whisk together the Greek yogurt, olive oil mayonnaise, lime juice, chili powder, smoked paprika, cumin, garlic powder, and sea salt until a smooth emulsion forms.
  4. In a large serving bowl, combine the cooled pasta, charred corn, diced red onion, red bell pepper, and minced jalapeño.
  5. Pour the yogurt dressing over the pasta mixture and toss thoroughly to coat every ridge of the pasta. Fold in the crumbled Cotija cheese and fresh cilantro.
  6. Garnish with a final dusting of Tajín or smoked paprika. Serve immediately or refrigerate for 15 minutes to allow flavors to meld.