Save A vibrant and lighter twist on the classic Mexican street corn, this pasta salad combines charred corn, whole wheat pasta, creamy Greek yogurt, tangy lime, and fresh herbs for a deliciously satisfying side or light main.
This healthier Mexican street corn pasta salad quickly became a favorite at our family gatherings, loved for its vibrant taste and easy preparation.
Ingredients
- Pasta: 340 g (12 oz) whole wheat rotini or penne
- Vegetables: 3 cups fresh or frozen corn kernels, 1 small red bell pepper diced, 1/2 small red onion finely diced, 1 jalapeño seeded and finely chopped (optional), 1/2 cup fresh cilantro chopped
- Dressing: 200 g (3/4 cup) plain Greek yogurt (2% or nonfat), 2 tbsp light mayonnaise, 1 1/2 tbsp fresh lime juice, 1 tsp lime zest, 1 tsp hot sauce (optional), 1/2 tsp smoked paprika, 1/2 tsp chili powder, 1/2 tsp ground cumin, 3/4 tsp salt, 1/2 tsp freshly ground black pepper
- Cheese: 75 g (1/2 cup) crumbled cotija or feta cheese
Instructions
- Step 1:
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water to cool.
- Step 2:
- While the pasta cooks, heat a large nonstick skillet over medium-high heat. Add the corn (no oil needed if using nonstick) and cook, stirring occasionally, until corn is lightly charred about 5 7 minutes. Remove from heat and let cool.
- Step 3:
- In a large mixing bowl, combine Greek yogurt, mayonnaise, lime juice, lime zest, hot sauce (if using), smoked paprika, chili powder, cumin, salt, and black pepper. Whisk until smooth.
- Step 4:
- Add cooled pasta, charred corn, bell pepper, red onion, jalapeño (if using), and cilantro to the bowl with the dressing. Toss until everything is evenly coated.
- Step 5:
- Gently fold in the crumbled cheese, reserving a little for garnish if desired.
- Step 6:
- Taste and adjust seasoning as needed. Chill for at least 30 minutes before serving for best flavor.
- Step 7:
- Garnish with extra cheese, cilantro, and a sprinkle of chili powder if desired.
Save Our family enjoys this refreshing pasta salad on warm evenings, making memories around the dinner table with every bite.
Notes
For extra protein add grilled chicken or black beans. Leftovers keep well refrigerated for up to 3 days.
Required Tools
Large pot, skillet, mixing bowls, whisk, knife and cutting board, colander
Allergen Information
Contains Wheat (pasta), Dairy (Greek yogurt cheese), Egg (mayonnaise check label). For egg free use egg free mayonnaise. Always check product labels for allergens if unsure.
Save This healthier Mexican street corn pasta salad is easy to prepare and perfect for any occasion, offering a tasty way to enjoy classic flavors with a nutritious twist.
Recipe Guide
- → What type of pasta is best?
Whole wheat rotini or penne works well, offering a hearty texture that complements the other ingredients.
- → How do I get the corn lightly charred?
Cook fresh or frozen corn in a nonstick skillet over medium-high heat, stirring occasionally, until lightly browned, about 5 to 7 minutes.
- → Can I make this dish spicier?
Yes, add finely chopped jalapeño or a dash of hot sauce to introduce more heat to the dressing.
- → What can I substitute for cotija cheese?
Feta cheese is a great alternative, providing a similar crumbly texture and tangy flavor.
- → How should this dish be served?
Chill for at least 30 minutes before serving to let flavors meld, then serve cold or at room temperature.