Mexican Street Corn Pasta Salad
Mexican Street Corn Pasta Salad
This recipe is very simple and makes a TON! It also has some kick to it so if you don't like spice then I would probably avoid this one.
Mexican Street Corn Pasta Salad
Ingredients:
Sauce:
200 grams of plain greek yogurt
40 grams of sriracha
Juice from 1 lime
dash of salt
dash of pepper
Pasta Salad:
224 grams of Macaroni Noodles (lighten up by using whole wheat)
1 12 oz. bag of frozen corn
282 grams of yellow onion, chopped (next time I'd use red onion)
70 grams of jalapeno, chopped
2 lbs of Shredded Chicken Salsa
15 grams of cilantro
2 cloves of minced garlic
dash of salt
dash of pepper
dash of garlic powder
20 grams of parmesan
Directions:
Cook pasta as directed on box, while cooking pasta start salsa shredded chicken in instant pot. Once complete set both aside to cool.
In a pan, heat frozen corn on medium high heat. Cook until they start to become golden. Season with a dash of salt.
In a very large pot or bowl add sauce ingredients and mix until combined.
Add the pasta salad ingredients and stir until combined.
Enjoy!
Nutrition:
This recipe makes a TON! I made about 8 servings of about 215 grams.
Nutrition for 1 serving:
Calories: 356
Protein: 21.5 grams
Carbs: 46.2 grams
Fats: 8.8 grams
Note: I have eaten this cold and hot. Either way it is delicious with a nice kick!
I will use red onion next time to take away more of the bite from the onion. I think I would also add more cheese, maybe fat free cheddar or a Mexican blend.
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-Sarah