This pasta dish has all the zesty and tangy flavors of Mexican street corn – and only takes 20 minutes to get to the table!


  1. In large pot of boiling water, cook pasta according to package directions. Drain, reserving 1/2 cup cooking liquid.
  2. Meanwhile, stir together yogurt, mayonnaise, lime zest, lime juice and cumin; set aside.
  3. Heat oil in large skillet set over medium heat; cook onion, jalapeño, garlic, chili powder, salt and pepper for about 5 minutes or until tender.
  4. Stir in chicken and corn; cook for about 3 minutes or until heated through. Add pasta and reserved cooking liquid, tossing to coat well.
  5. Remove from heat and stir in yogurt mixture. Sprinkle with queso fresco, cilantro and green onions.

Tip: Substitute crumbled feta cheese for queso fresco if desired.

Makes 4 servings. Per serving: 390 calories, 15 g fat, 4.5 g saturated fat, 80 mg cholesterol, 450 mg sodium, 36 g carbohydrate, 3 g fiber, 5 g sugars, 28 g protein.

A Pasta Fits original recipe.

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