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Lightened Up Mexican Street Corn Pasta Salad Weight Watchers Recipe
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Mexican Street Corn Pasta Salad

Yield: 8 servings
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Prep Time15 minutes
Cook Time10 minutes
Refrigerate1 hour
Total Time1 hour 25 minutes
Servings: 8

Ingredients

  • 8 oz. uncooked rotini pasta
  • 1 1/2 cups corn kernels (fresh, frozen thawed, or canned drained)
  • 1/2 cup red onion, finely diced
  • 1 jalapeño, seeded and finely diced
  • 1/2 cup reduced-fat feta cheese
  • 1/4 cup fresh cilantro, chopped

For the dressing:

  • 1/3 cup reduced-fat mayonnaise
  • 2/3 cup fat-free sour cream
  • Juice of 1 lime
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  • Cook pasta according to package directions until al dente. Drain and rinse under cold water to cool completely.
  • Heat a large skillet over medium-high heat. Spray with nonstick cooking spray and add corn. Cook for 5–7 minutes, stirring occasionally, until lightly browned and roasted. Let cool.
  • In a small bowl, whisk together reduced-fat mayo, fat-free sour cream, lime juice, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.
  • In a large bowl, add cooled pasta, corn, red onion, jalapeño, cheese, and cilantro. Pour dressing over the top and toss until well coated.
  • Refrigerate for at least 1 hour before serving so the flavors can blend. 

Notes

NUTRITION INFORMATION:
1 of 8 servings
194 calories, 4g total fat, 0g saturated fat, 367 mg sodium, 34g total carbs, 3g dietary fiber, 4g sugars, 7g protein (myfitnesspal.com)