1️⃣ Cook the Pasta
- Boil pasta in salted water until al dente, drain, and rinse under cold water.
2️⃣ Make the Dressing
- Whisk yogurt, lime juice, chipotle, paprika, garlic, and cumin.
3️⃣ Assemble the Salad
- In a large bowl, combine pasta, corn, cotija, onion, jalapeño, and cilantro.
- Pour dressing over, toss gently.
4️⃣ Chill & Serve!
- Refrigerate 1+ hour for flavors to meld.
- Garnish with:
- 🍋 Extra lime wedges
- 🌿 More cilantro & cotija
- 🥑 Sliced avocado (add just before serving!)
💡 Pro Tips for the Best Salad
✔ Undercook pasta slightly – Prevents mushiness when chilled
✔ No grill? Broil corn 5-7 mins for char
✔ Make ahead – Dressing can sit overnight; add herbs last
✔ Spice level? Start with ½ tbsp chipotle, then adjust
🔄 Delicious Variations
🍗 Grilled Chicken – Add shredded rotisserie chicken
🥓 Bacon Lover’s – Toss in crispy bacon bits
🥬 Keto Version – Use zucchini noodles & skip pasta
❓ FAQs (Solved!)
Q: Can I use canned corn?
A: Yes! Drain well & pat dry (grill for better flavor).
Q: How long does it keep?
A: 3-4 days in fridge (avocado turns brown, so add fresh).
Q: Too spicy? Swap chipotle for ½ tsp chili powder.
