You got Mexican Corn in my Pasta!

I don't know when this whole "Mexican Street Corn" thing started, but it's delicious, so screw authenticity. Also, I love pasta. PS, you can eat this hot or cold.

Mexican Corn Pasta

Serves 6

For the Dressing:
1/4 cup plain Greek yogurt

1/2 cup mayonnaise
juice and zest of one lime
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon hot sauce (I use Tapatio)
salt and pepper, to taste

For the Pasta Salad:
8 oz. farfalle or rotini pasta

2 teaspoons olive oil
4 cups corn (frozen and thawed, fresh removed from cob, or canned and drained)

1/2 red bell pepper, chopped
1 jalapeño pepper, seeded and diced finely
4 green onions, green parts only, thinly sliced
4 oz. crumbled goat cheese (or queso fresco, or a combo)
1/4 cup chopped fresh cilantro, plus more for garnish


Mix all ingredients for dressing in a large bowl. Set aside.

Cook pasta according to directions in well-salted, boiling water. Drain and set aside.

Heat a skillet with the olive oil and add the corn kernels and peppers. Cook over medium-high heat until starting to brown- don’t stir too often. You should get nice dark color on some pieces.

Combine all ingredients together in a serving bowl. Stir to combine.