Mexican Street Corn Pasta Salad

Delicious Mexican inspired meal prep.

Serves: 3

Ingredients

• 2 tbsp extra virgin olive oil + extra drizzle
• 3 ears of corn, husked
• 3⁄4 cup pasta of choice
• 1 1⁄2 cups canned black beans, drained and rinsed
• 2 jalapeños, thinly sliced
• 1 red onion, thinly sliced
• 100g feta, crumbled
• 3 tbsp coriander, roughly chopped
• Corn chips, to serve

Dressing

• 1 cup Greek yoghurt
• 2 tbsp mayonnaise
• Juice of 1 lime
• 2 garlic cloves, minced
• 2 tsp chilli powder
• Pinch of salt

Method

1. Heat oil on a large skillet or frying pan over medium heat and add corn. Allow to cook for 5 minutes or until lightly charred on one side, then repeat on the remaining sides until charred. Allow to cool, then slice off kernels.
2. While corn is charring, bring a large pot of water to the boil. Add pasta and cook according to packet instructions until al dente. Drain and rinse under cold water. Toss with a drizzle of oil and set aside. 
3. Whisk dressing ingredients together and divide evenly across 3 jars, followed by pasta, black beans, corn, jalapeños, red onion, feta and coriander. Place lids on jars and refrigerate for up to 3 days.
4. Serve with corn chips.

Recipe and image kindly provided by Rebecca Gawthorne of @nourish_naturally from recipe eBook Meal Prep Salad Jars.