Save to Pins 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 quickly became a family favorite for its bright flavors and easy preparation on busy weeknights.
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 Pins This salad always sparks joy at family gatherings and is perfect for potlucks or casual meals together.
Additional Tips
For extra protein, add grilled chicken or black beans. Leftovers keep well refrigerated for up to 3 days.
Allergen Information
Contains wheat (pasta), dairy (Greek yogurt, cheese), and egg (mayonnaise). Use egg-free mayonnaise for egg-free versions.
Nutritional Information
Approximately 290 calories per serving with 6 g total fat, 47 g carbohydrates, and 13 g protein.
Save to Pins This pasta salad delivers fresh flavor and satisfying texture that will keep you coming back for more.
Questions & Answers
- → How do I char the corn for the best flavor?
Cook fresh or frozen corn kernels in a hot nonstick skillet without oil until lightly blackened and fragrant, about 5-7 minutes, stirring occasionally.
- → Can I make this dish vegan?
Yes, substitute plant-based yogurt and use vegan cheese alternatives or omit cheese to keep it vegan-friendly.
- → What pasta type works best here?
Whole wheat rotini or penne hold the dressing well and add a wholesome texture that complements the corn and spices.
- → Is it possible to prepare this ahead of time?
Yes, chilling for at least 30 minutes allows flavors to meld. Keep refrigerated and consume within 3 days for freshness.
- → How can I add protein to this dish?
Incorporate grilled chicken, black beans, or chickpeas to boost protein content while keeping flavors balanced.
- → What spices create the smoky profile in this salad?
Smoked paprika, chili powder, and ground cumin combine to add warmth and a subtle smoky depth to the dish.