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 recipe has quickly become my go-to for summer gatherings because it is easy to prepare and loved by everyone.
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 to 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 Sharing this dish with my family always brings us together around the table for a joyful meal.
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). Use egg-free mayonnaise for egg-free diets.
Nutritional Information
Calories 290 per serving, Total Fat 6 g, Carbohydrates 47 g, Protein 13 g
Save to Pinterest This pasta salad is a refreshing and nutritious option perfect for any occasion.
Common Recipe Questions
- → What type of pasta works best?
Whole wheat rotini or penne hold the dressing well and add a hearty texture ideal for this salad.
- → How is the corn prepared for this dish?
Corn is lightly charred in a skillet without oil to develop a smoky, sweet flavor before mixing.
- → Can I make this dish spicier?
Yes, add chopped jalapeño or a dash of hot sauce to bring a gentle heat that complements the creamy dressing.
- → What cheese options suit this salad?
Crumbled cotija or feta add a salty, tangy element and creamy texture that balances the fresh ingredients.
- → Is there a way to add protein?
Grilled chicken or black beans can be added for extra protein without changing the dish’s fresh nature.
- → How should leftovers be stored?
Keep leftovers refrigerated in an airtight container for up to three days to preserve freshness and flavor.