Mexican Street Corn Pasta Salad
The flavor of Elotes combined with an American classic. Mexican Street Corn Pasta Salad is your new BBQ MVP!
Course: Side Dish
Cuisine: Mexican
Servings: 6
Calories: 227kcal
- 6 ounces uncooked whole wheat small pasta shape, cooked in salted water according to package directions
- 4 small ears of corn, grilled and cut off of the cob. Or you can use 3 cups frozen corn kernels, thawed.
- 1/3 cup light mayo
- 1/3 cup plain, non fat greek yogurt
- 2 tbsp unsweetened, plain almond milk
- 3 tbsp fresh lime juice (from about 2 large limes)
- 1/2 tsp chili powder
- 1/2 jalapeno, diced (I left the seeds in and really liked the kick, but remove the seeds if you don't like spicy food)
- 1 cup cilantro leaves, chopped
- 2 green onions, chopped
- 1/2 cup crumbled cotija cheese or grated parmesan
Set pasta aside. In a large bowl, combine mayo, yogurt, almond milk, lime juice, and chili powder.
Add in all of the remaining ingredients, including pasta. Mix well and serve either as is or chilled.
Click here to determine your WW PersonalPoints for this recipe (if you are logged in to your WW app, it should calculate for you automatically). Serving size is 2/3 cup.
WW Green SmartPoints: 6 for 2/3 cup.
WW Freestyle SmartPoints: 4 for 2/3 cup.
WW Freestyle SmartPoints: 2 for 2/3 cup.
Calories: 227kcal | Carbohydrates: 41g | Protein: 9g | Fat: 4g | Fiber: 3g | Sugar: 6g