Ingredients<\/u>:<\/b>
\n\u00bd tsp chipotle chili powder ($0.06*)
\n\u00bd tsp ground cumin ($0.04)
\n\u00bd tsp smoked paprika ($0.08)
\n\u00bd tsp salt ($0.02)
\n\u00bc tsp black pepper (freshly cracked, $0.04)
\n1 Tbsp cooking oil ($0.04)
\n2 cups frozen corn (250g, $0.82**)
\n1 cup red onion (diced, (136g) $0.94)
\n\u00bd cup poblano peppers (diced, (65g) $0.75)
\n\u00bd tsp garlic cloves (minced, $0.08)
\n8 oz. ditalini pasta (uncooked, (225g) $0.83***)
\n\u00bc cup mayonnaise ($0.23)
\n\u00bc cup Greek yogurt ($0.22)
\n1 Tbsp lime juice ($0.04)
\n\u00bc cup reserved pasta water ($0.00)
\n\u00bd cup green onion (sliced, (35g) $0.61)
\n\u00bd cups queso fresco (crumbled, (60g) $0.73)<\/p>\n
Directions<\/u>:<\/b>
\nGather and prep all ingredients.<\/p>\n
In a small bowl, stir together chili powder, cumin, smoked paprika, salt, and pepper, and set aside.<\/p>\n
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.<\/p>\n
Meanwhile, cook pasta according to the box instructions, reserving \u00bc cup of pasta water. Drain and rinse under cold water until completely cool.<\/p>\n
In a small bowl, mix mayo, Greek yogurt, lime juice, remaining spice blend, and reserved pasta water.<\/p>\n
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.<\/p>\n
Chill for at least 1 hour. Top with remaining green onions and queso fresco before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: \u00bd tsp chipotle chili powder ($0.06*) \u00bd tsp ground cumin ($0.04) \u00bd tsp smoked paprika ($0.08) \u00bd tsp salt…<\/p>\n","protected":false},"author":2,"featured_media":1884,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-1883","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-side-dishes"],"_links":{"self":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/1883","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1883"}],"version-history":[{"count":1,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/1883\/revisions"}],"predecessor-version":[{"id":1885,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/1883\/revisions\/1885"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/media\/1884"}],"wp:attachment":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1883"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1883"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1883"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}