Salade de pâtes au maïs de rue mexicain (riche en protéines)

Ingrédients

• 8 ounces chickpea pasta (rotini, penne, or fusilli) or your preferred gluten-free pasta
• 1 tablespoon extra virgin olive oil or garlic-infused olive oil (for low FODMAP)
• 3 cups sweet corn kernels – fresh (from about 4 large ears), canned (drained and rinsed) or thawed frozen corn (see note for low FODMAP)
• 2 cups cooked chicken, diced (optional, omit for vegetarian)
• 3/4 cup cotija or feta cheese (for low FODMAP), crumbled
• 1 cup green onion, green tops only, chopped
• 2-3 tablespoons fresh cilantro (or parsley), chopped
• 1 jalapeño, seeds and ribs removed, finely diced (optional)
• 2/3 cup plain Greek yogurt, lactose-free if needed
• 1/2 cup avocado oil mayo (or your preferred mayonnaise)
• 1 tablespoon lime juice, freshly squeezed
• 1 teaspoon sea salt, plus more for sprinkling
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder (omit if using garlic-infused oil)
• 1/4 teaspoon black pepper
• 1/4-1/2 teaspoon cayenne pepper (optional, depending on desired heat level)
• Toppings (optional): cilantro leaves, lime wedges, cotija or feta cheese

Préparation

1. 1

   Cook the Pasta: Cook chickpea pasta according to package instructions, ensuring the water is well salted. Rinse cooked pasta under cold water and drain well.

2. 2

   If using canned or thawed frozen corn: Heat a large skillet over medium-high heat on the stovetop. Once hot, add oil and swirl to coat the skillet. Add corn, sprinkle with a little salt, and sauté for 5-7 minutes, stirring occasionally, until slightly charred. Transfer to a plate to cool.

3. 3

   If grilling fresh corn on the cob: Preheat your grill or grill pan to medium-high heat (about 400°F / 200°C). Husk the corn and lightly brush with oil and a sprinkle of salt. Place corn directly on the grill grates. Grill until the corn is tender and nicely charred in spots, about 10-12 minutes total, turning every 2-3 minutes. Let cool slightly, then holding the cob with a paper towel, use a sharp knife to slice the kernels onto a large plate. Set aside to cool.

4. 4

   Assemble the Salad: To a large bowl, add chicken (if using), cheese, green onion, cilantro, jalapeno, cooked pasta and charred corn (reserving a portion for garnish if desired) and toss to combine. Cover and pop in the refrigerator to chill while you make the dressing.

5. 5

   Make the Dressing: In a small mixing bowl, whisk together Greek yogurt, mayo, lime juice, salt, chili powder, smoked paprika, cumin, garlic powder (if using), pepper, and cayenne (if using). Pour over the salad and gently toss until well coated.

6. 6

   Taste and adjust seasonings, lime juice, and cilantro if needed.

7. 7

   Chill and Serve: Cover and chill for a minimum of 30 minutes (preferably overnight). Optionally top with charred corn, cilantro leaves, lime wedges, or cheese. Serve cold as a main or side dish alongside your favorite Mexican-inspired dishes, like my Instant Pot Carnitas.

8. 8

   Store: Leftovers can be stored in an airtight container for up to 4 days.