Pin 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.
I enjoy making this pasta salad during warm weather as it brings the vibrant flavors of Mexican street corn in a refreshing, lighter dish that my whole family loves.
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.
Pin This recipe always brings my family together for an easy and flavorful meal that everyone enjoys, especially during summer get-togethers.
Notes
Swap cotija for feta if unavailable. 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.
Pin Enjoy this healthier Mexican street corn pasta salad as a refreshing side or light main that’s full of vibrant flavors.
Recipe Q&A
- → Can I use frozen corn instead of fresh?
Yes, frozen corn works well. Thaw it and pat dry before charring to ensure the best texture and flavor.
- → What cheese works best in this dish?
Cotija or feta cheese adds a salty, tangy element that complements the other flavors perfectly.
- → How can I make it vegan-friendly?
Use a plant-based yogurt and vegan cheese to keep the creamy texture without dairy.
- → Is it necessary to char the corn?
Charring the corn adds a smoky depth that enhances the overall flavor, though you can skip this for quicker prep.
- → Can I prepare this salad in advance?
Yes, chilling it for at least 30 minutes helps flavors meld. It keeps well refrigerated for up to 3 days.