Summer is the height of growing season for us here regionally, and in honor of that we asked Chelsea Streifeneder of Body Be Well Pilates and Nutrition to share with us a healthy, delicious, and (somewhat) local recipe that is perfect for those summer barbecues. Enjoy!

It has been so busy lately and I feel like there is always something popping up last minute lately. Just a couple of weeks ago I was invited last minute over to a summer barbecue and I threw together this Mexican corn, pasta and kale salad to bring along with me. I usually try to stick with as few ingredients as possible to keep things simple, easy, and fast. Even though this dish has a few more ingredients than my normal creations I made sure it does not have meat or mayonnaise, so it is safer for being left out at summer parties and great for leftovers and lunch boxes too.

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I gathered all my ingredients for this recipe from Adams Fairacre Farms. Also giving you a friendly reminder that if you use code BODYBEWELL at checkout* you’ll receive $5 off your total purchase of $25 or more at any location, every day except after 5pm on Wednesdays. Only one affiliate code per purchase please!


  • 1 box of pasta
  • 4 ears of corn (about 3 cups – can also use a bag of frozen corn if needed)
  • 3 cups kale (can soak in lime juice after rinsing for extra flavor)
  • 2 avocados diced
  • 3 scallions chopped
  • 3 jalapeños finely chopped (leave seeds in to make it extra spicy)
  • 1 cup (pre chopped) or 1 small red onion
  • 1 cup crumbled cotija cheese
  • 1 can black beans drained and rinsed


  • 1/2 cup avocado or olive oil
  • 1/2 cup lime juice
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 tablespoon chili powder
  • 2 tablespoons Sriracha or hot sauce
  • Salt and pepper


  • If you’re using real corn shuck, cook and let cool. Then take a knife and cut off the corn and set aside. Cook the pasta next and do the same.
  • When the corn and pasta has cooled down completely take all the ingredients and mix in a big bowl.
  • Make the dressing in a separate bowl and then pour over top of the salad and mix.
  • Feel free to top the salad with a hard boiled egg, chicken or even shrimp for extra protein. I would also suggest that if you’re planning on making enough for leftovers to add the avocado on top and store it without the avocado as it doesn’t hold up that well. Just add avocado to it the next day or whenever you plan on eating it. Enjoy!

By Chelsea Streifeneder

Feel free to reach out with any questions. Last year I expanded my “Body Be Well Pilates” brand and added Body Be Well Nutrition to offer our clients and community simple, healthy and easy recipes for busy people like myself. Just like how I believe Pilates should be a part of a healthy lifestyle so should eating healthy with real and local foods. You can call Chealsea at (914) 466-3173 or email her at Visit Body Be Well Pilates online at