ELOTE PASTA SALAD | Mexican Street Corn

Cook pasta and corn at the same time.

Char grill the corn on the barbecue or use pre-charred frozen corn.

Prepare a dressing using yogurt, light mayo, and salsa verde.

Add feta and spices to the dressing.

Chop red onion, cilantro, and red peppers.

Cut off the charred corn from the cob or use defrosted frozen corn.

Mix all ingredients together in a big bowl with the dressing.

Serve with corn chips and optionally add chicken or chickpeas for extra protein.

Equipment Needed

Spice Level:

Dietary