Save to Pinterest 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 pasta salad quickly became a favorite at family gatherings because of its fresh flavors and creamy texture.
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 to Pinterest My family especially loves making this together on warm weekends and enjoying it outside as a casual meal.
Optional Add-Ins
For extra protein, add grilled chicken or black beans to make the salad more filling.
Storage Tips
Leftovers keep well refrigerated for up to 3 days in an airtight container, making it perfect for meal prep.
Nutritional Information
Each serving contains approximately 290 calories with 6 g of fat, 47 g of carbohydrates, and 13 g of protein.
Save to Pinterest This recipe is a refreshing and healthy twist perfect for summer gatherings or a light lunch.
Common Recipe Questions
- → What pasta works best for this dish?
Whole wheat rotini or penne are ideal because they hold the dressing well and add a nutty flavor that complements the charred corn.
- → Can I use frozen corn instead of fresh?
Yes, frozen corn can be used. Just thaw and pat dry before charring to achieve the best texture and flavor.
- → How can I make this dish spicier?
Add the diced jalapeño or increase the hot sauce in the dressing to enhance heat according to your preference.
- → Is there a way to make the dressing vegan-friendly?
Substitute plain Greek yogurt and mayonnaise with plant-based alternatives and omit or replace the cheese with a vegan option.
- → How long should this dish be refrigerated before serving?
Chill for at least 30 minutes to allow flavors to meld, though it can be kept refrigerated up to 3 days for convenience.