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 pasta salad has become a staple at our summer gatherings because it is both refreshing and filling without feeling heavy.
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 My family loves sharing this pasta salad at weekend barbecues, always asking for seconds.
Notes
For extra protein, add grilled chicken or black beans. Swap cotija for feta if unavailable. Make it vegan by using plant-based yogurt and omitting cheese or using a vegan alternative.
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 take on Mexican street corn pasta salad is perfect for any occasion and sure to impress your guests.
Recipe FAQ
- → How can I char the corn without oil?
Cook the corn kernels in a hot nonstick skillet, stirring occasionally until they are lightly browned and aromatic, about 5–7 minutes.
- → What type of pasta works best?
Whole wheat rotini or penne hold the dressing well and add a nutty flavor, but other short pasta shapes can be used.
- → Can I prepare this dish ahead of time?
Yes, chilling the salad for at least 30 minutes before serving improves the flavor, and leftovers keep well refrigerated for up to three days.
- → What cheese alternatives can be used?
Crumble cotija or feta cheese for a tangy finish; for vegan options, omit or use plant-based cheese substitutes.
- → How do I make this dish spicier?
Add finely chopped jalapeño or a splash of your favorite hot sauce to the dressing to increase heat.
- → Are there protein boosts suggested?
Add grilled chicken or black beans to enhance protein content and make the dish more filling.