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)
Directions:
Gather and prep all ingredients.
In a small bowl, stir together chili powder, cumin, smoked paprika, salt, and pepper, and set aside.
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.
Meanwhile, cook pasta according to the box instructions, reserving ¼ cup of pasta water. Drain and rinse under cold water until completely cool.
In a small bowl, mix mayo, Greek yogurt, lime juice, remaining spice blend, and reserved pasta water.
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.
Chill for at least 1 hour. Top with remaining green onions and queso fresco before serving.
