Cook pasta in very salty water until al dente. Drain and set aside. Return pan to stove.
Heat olive oil in the pan over medium-high heat.
Add sweet corn and cherry tomatoes to pan and sauté until corn is cooked through, about 3 minutes.
Add cream cheese to pan and stir until cream cheese is melted, about 2 minutes.
Return pasta to pan and toss to coat with sauce.
Reserve 2 tablespoons of chopped cilantro for garnish. Toss remaining cilantro with pasta.
Serve immediately and top with reserved cilantro for garnish.
This Skinny Taco Salad recipe is full of great color and flavor, and tossed with a Skinny Cilantro Lime Vinaigrette.
Preheat oven to 400 degrees and line a large baking sheet with foil.
NOTE: If you don’t have hummus, tahini will make a great base substitution for the sauce – just adjust the seasonings to accommodate the lack of flavor tahini provides.