“No matter how healthy a food is, like wild salmon, avocado, or fresh coconut, if we overdo the portion sizes, it will always inevitably lead to weight gain," says Cory Ruth, RDN, a women's health expert and the CEO of The Women's Dietitian. A small study published in 2018 in the Journal of Dairy Science found that participants who ate a high-protein breakfast had a reduced appetite later in the day compared to their counterparts who ate less protein, according to Harvard Health.Īnd you need to pay attention to portions. "Instead of eating a breakfast that is high in carbohydrates, such as croissants, grits, a bowl of fruit, and a slice of bacon, switch to a breakfast that is higher in protein and healthy fat, such as grits, a piece of fruit, an egg, plain Greek yogurt, along with ground flaxseed," says Esosa Osagiede, MPH, RDN, a registered dietitian based in Texas. You can substitute queso fresco which is softer and has a more mild flavor, or even some crumbled feta in a pinch.But you might not want to eat just anything. Cotija cheese: Cotija is a firm, crumbly, salty cow’s milk cheese that is commonly used in Mexican cuisine.Use the real stuff for the best flavor and thank us later. Lime Juice and Zest: This is no place for lime juice in a bottle.If you don’t have chipotle peppers on hand, try a few dashes of your favorite hot sauce or cayenne pepper to taste. The deep smokey flavor of the chipotles cuts the richness of this pasta salad and adds a welcome hit of heat. Chipotle peppers: While chipotle peppers are very much a traditional Mexican ingredient, they are not traditionally enjoyed with street corn.Avoid canned corn as it is too wet to achieve good caramelization. Add the frozen kernels right to your skillet–no need to pre-thaw! Just allow for a few extra minutes of cooking time to ensure you get a nice char on your frozen corn. Substitute frozen corn kernels for fresh if you are making this dish out of season or if you don’t have access to fresh corn. If you try to cut the corn vertically, the kernels will fly everywhere and you risk cutting yourself. Remove the husk and silk from the cob, then cut the kernels off with the corn laying flat on the cutting board. Corn: This recipe uses fresh corn kernels cut right off the cob.Whichever you use, just make sure it’s full fat for the best flavor and texture. Sour Cream: Traditional Mexican street corn uses Mexican crema, which is like a thinner, more pourable version of sour cream.If you are seriously mayo averse, you can skip it and use double the amount of sour cream. If you’re not a huge mayo fan, don’t worry– the sour cream and lime are the flavors that really shine through here. Use a good quality, full-fat mayonnaise for the best flavor and texture. Mayo: The tried and true glue to bind together any pasta salad.Easily make swaps to use what you have at home (or what you like best!) but try not to stray too far from the original inspiration for the tastiest results. Some of the items are pantry/ fridge staples and a few are more specialty. When making a Mexican street corn pasta salad you’ll need a few simple ingredients. Add some pasta and a little creativity and this classic street food becomes the most addictive Mexican street corn pasta salad! Mexican Street Corn Pasta Salad: Ingredients & Substitutions Optional additions like chili powder, Tajín seasoning, cilantro, or even crunchy Cheetos up the anti on this flavorful classic. The sweet corn gets slathered in a mixture of mayonnaise, crema (Mexican sour cream), fresh lime juice, and topped with cotija cheese. Elotes are corn on the cob either boiled or chargrilled and served on a stick with a mountain of toppings. Mexican street corn, or elotes (ee-low-tays) as they are traditionally called, is a street food staple in Mexico. Enjoy on its own as an easy lunch or serve as a side dish for you next taco night! Oh Hey, Elotes! Not only is this pasta salad a snap to throw together, but the flavors will keep you coming back for more. This quick and easy Mexican street corn pasta salad is loaded with savory charred corn, salty cotija cheese, and a tangy chipotle lime dressing.
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