Mexican Street Corn Pasta Salad

Prep Time

Cook Time

Serves

2-4

Elbows

Ingredients

1 box Chickapea Elbows
4 cups corn (fresh, frozen, or canned)
1 jalapeño, diced
½ cup queso fresco, crumbled
¼ cup fresh cilantro, chopped

DRESSING

1 cup cottage cheese
Juice of 2 limes
1–2 tsp chipotle in adobo
Salt and pepper, to taste
2–4 tbsp water, as needed

Welcome to the Chickapea Recipe Club, where comfort classics get a protein-packed upgrade! Plate No. 6 is here! We're serving Mexican street corn pasta salad packed with 25g protein per serving.

Watch us make the recipe over on Instagram💛🎥

Instructions

Bring a large pot of salted water to a boil and cook the Chickapea Elbows according to the package directions. Drain and rinse under cold water until completely cooled.
Blend together the cottage cheese, lime juice, chipotle in adobo, salt, pepper, and water until smooth and creamy.
Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the corn and cook until lightly charred. Add the diced jalapeño during the last 2–3 minutes of cooking.
Add the cooled pasta, charred corn, jalapeño, queso fresco, cilantro, and dressing to a large bowl. Toss until everything is evenly coated.
Finish with an extra squeeze of fresh lime and more crumbled queso fresco before serving.

How to
Cook and
Not Guess

Boil 10 cups of salted water.
Add your pasta to the boiling water.
Stir a few stirs so they don’t stick together.
Maintain a steady boil for 5-8 minutes or until you reach your desired level of doneness.
Drain, rinse and serve with your favourite sauce.
Then think, “wow, I didn’t really have to guess while I cooked, thanks Chickapea.”