Ingredients:

  • 1 pound (450g) whole wheat pasta (penne, rotini, or shells)
  • 2 quarts (2 liters) water
  • 1 tablespoon (15 ml) salt
  • 4 ears fresh corn, husks removed
  • 1 tablespoon (15 ml) olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (120g) plain Greek yogurt (0% or 2% fat)
  • 1/4 cup (60ml) light mayonnaise
  • 2 tablespoons (30ml) lime juice, freshly squeezed
  • 1 tablespoon (15ml) milk (any type)
  • 1 clove garlic, minced
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • Salt and pepper to taste
  • 1/2 cup (60g) crumbled Cotija cheese (or feta as a substitute)
  • 1/4 cup (15g) chopped fresh cilantro
  • 1 jalapeño, seeded and finely diced (optional)
  • Lime wedges, for serving

Instructions:

  1. Cook the Pasta: Bring salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and rinse with cold water; set aside.
  2. Prepare the Corn: Brush corn with olive oil and season with salt and pepper.
  3. Grill/Roast the Corn: Grill corn over medium heat, turning occasionally, until kernels are slightly charred (about 10-15 minutes). Kernels should be slightly darkened and tender. Alternative: Roast at 400°F (200°C) for 20-25 minutes, turning halfway through. Or broil for quicker result.
  4. Cool and Cut the Corn: Let the corn cool slightly. Then, using a sharp knife, cut the kernels off the cob.
  5. Make the Dressing: In a mixing bowl, whisk together Greek yogurt, mayonnaise, lime juice, milk, garlic, chili powder, cumin, salt, and pepper until smooth. Taste and adjust seasonings as needed.
  6. Assemble the Salad: In a large bowl, combine cooked pasta, corn kernels, dressing, Cotija cheese, cilantro, and jalapeño (if using). Toss gently to coat.
  7. Chill and Serve: Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled with lime wedges.