Elote (Street Corn) Pasta Salad

Ingredients

• ½ tsp chipotle chili powder ($0.06*)
• ½ tsp ground cumin ($0.04)
• ½ tsp smoked paprika ($0.08)
• ½ tsp salt ($0.02)
• ¼ tsp black pepper (freshly cracked, $0.04)
• 1 Tbsp cooking oil ($0.04)
• 2 cups frozen corn (250g, $0.82**)
• 1 cup red onion (diced, (136g) $0.94)
• ½ cup poblano peppers (diced, (65g) $0.75)
• ½ tsp garlic cloves (minced, $0.08)
• 8 oz. ditalini pasta (uncooked, (225g) $0.83***)
• ¼ cup mayonnaise ($0.23)
• ¼ cup Greek yogurt ($0.22)
• 1 Tbsp lime juice ($0.04)
• ¼ cup reserved pasta water ($0.00)
• ½ cup green onion (sliced, (35g) $0.61)
• ½ cups queso fresco (crumbled, (60g) $0.73)

Steps

1. 1

   Gather and prep all ingredients.

2. 2

   In a small bowl, stir together chili powder, cumin, smoked paprika, salt, and pepper, and set aside.

3. 3

   In a large skillet over medium-high heat, add oil, corn, red onion, poblano, garlic, and half the spice blend. Cook for about 5 minutes, stirring occasionally, until veggies are softened and corn is lightly charred.

4. 4

   Meanwhile, cook pasta according to the box instructions, reserving ¼ cup of pasta water. Drain and rinse under cold water until completely cool.

5. 5

   In a small bowl, mix mayo, Greek yogurt, lime juice, remaining spice blend, and reserved pasta water.

6. 6

   In a large bowl, toss the cooked pasta, corn mixture, half the green onions, half the queso fresco, and the dressing. Stir until well combined.

7. 7

   Chill for at least 1 hour. Top with remaining green onions and queso fresco before serving.