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 fresh pasta salad quickly became a favorite in my family, especially for summer gatherings and quick lunches.
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 This salad always brings joy to family meals and social gatherings with its fresh flavors and healthy ingredients.
Notes
For extra protein, add grilled chicken or black beans. Swap cotija for feta if unavailable.
Required Tools
Large pot, skillet, mixing bowls, whisk, knife and cutting board, colander
Nutritional Information
Calories: 290 per serving. Total Fat: 6 g. Carbohydrates: 47 g. Protein: 13 g.
Save This pasta salad is a delicious and nutritious way to enjoy Mexican street corn flavors anytime.
Recipe Guide
- → Can I use frozen corn instead of fresh?
Yes, frozen corn works well and can be charred in a skillet just like fresh corn for a similar smoky flavor.
- → What type of pasta is best for this dish?
Whole wheat rotini or penne are ideal as they hold the dressing well and add a nutty flavor.
- → How can I make this dish vegan-friendly?
Use plant-based yogurt and replace cotija cheese with a vegan alternative or omit cheese altogether.
- → Is it possible to prepare this ahead of time?
Yes, chilling the salad for at least 30 minutes enhances the flavors and makes it perfect for make-ahead meals.
- → Can additional protein be added to this dish?
Grilled chicken or black beans can be added for an extra protein boost without overpowering the fresh flavors.