Healthier Mexican Street Corn Pasta Salad Recipe

Introduction

This healthier Mexican street corn pasta salad combines the bold flavors of charred corn, fresh vegetables, and a creamy, tangy dressing made with Greek yogurt. It’s a delicious twist on traditional street corn, perfect for a light lunch or a flavorful side dish at your next gathering.

Ingredients

• 12 oz whole wheat rotini or penne
• 3 cups fresh or frozen corn kernels
• 1 small red bell pepper, diced
• ½ small red onion, finely diced
• 1 jalapeño, seeded and finely chopped (optional)
• ½ cup fresh cilantro, chopped
• ¾ cup plain Greek yogurt (2% or nonfat)
• 2 tbsp light mayonnaise
• 1½ tbsp fresh lime juice
• 1 tsp lime zest
• 1 tsp hot sauce (optional)
• ½ tsp smoked paprika
• ½ tsp chili powder
• ½ tsp ground cumin
• ¾ tsp salt
• ½ tsp freshly ground black pepper
• ½ cup crumbled cotija or feta cheese

Instructions

1. Step 1: Boil pasta in salted water until al dente, then drain and rinse under cold water to cool.
2. Step 2: Heat a nonstick skillet over medium-high heat, add corn, and cook, stirring occasionally, until lightly charred, about 5 to 7 minutes. Remove from heat and let cool.
3. Step 3: In a large 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.
4. Step 4: Add the cooled pasta, charred corn, bell pepper, red onion, jalapeño (if using), and cilantro to the dressing. Toss gently to coat evenly.
5. Step 5: Fold in crumbled cheese, reserving some for garnish if desired.
6. Step 6: Taste and adjust seasoning as needed; refrigerate for at least 30 minutes before serving to enhance flavors.
7. Step 7: Before serving, sprinkle the remaining cheese, cilantro, and a pinch of chili powder on top for garnish.

Tips & Variations

• For extra smokiness, try grilling the corn instead of cooking it in a skillet.
• Swap cotija or feta for queso fresco or a mild cheddar if preferred.
• To make it vegan, replace Greek yogurt and mayonnaise with plant-based alternatives and omit the cheese or use a vegan cheese substitute.
• If you like more heat, leave the jalapeño seeds in or add a dash of cayenne pepper to the dressing.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. For best texture and flavor, eat within this time frame. When ready to serve, let it sit at room temperature for 10 to 15 minutes, then toss gently before serving. Avoid freezing as it may affect the creaminess and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn for this recipe?

Yes, frozen corn works well. Just thaw and drain it before charring in the skillet to remove excess moisture.

Is it necessary to rinse the pasta with cold water?

Rinsing cools the pasta quickly and prevents it from sticking together, which helps create a better texture for the salad.

Healthier Mexican Street Corn Pasta Salad Recipe

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★★★★★

4.8 from 67 reviews

• Author: Sophie
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

This Healthier Mexican Street Corn pasta salad combines lightly charred corn with whole wheat pasta, fresh vegetables, and a tangy Greek yogurt-based dressing. It’s a flavorful twist on traditional Mexican street corn, made lighter and packed with vibrant ingredients perfect for a tasty side or light meal.

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Ingredients

Scale 1x2x3x

Pasta and Vegetables

• 12 oz whole wheat rotini or penne
• 3 cups fresh or frozen corn kernels
• 1 small red bell pepper, diced
• ½ small red onion, finely diced
• 1 jalapeño, seeded and finely chopped (optional)
• ½ cup fresh cilantro, chopped

Dressing

• ¾ cup plain Greek yogurt (2% or nonfat)
• 2 tbsp light mayonnaise
• 1½ tbsp fresh lime juice
• 1 tsp lime zest
• 1 tsp hot sauce (optional)
• ½ tsp smoked paprika
• ½ tsp chili powder
• ½ tsp ground cumin
• ¾ tsp salt
• ½ tsp freshly ground black pepper

Topping

• ½ cup crumbled cotija or feta cheese

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Instructions

1. Cook pasta: Boil the whole wheat rotini or penne in salted water until it is al dente. Drain the pasta and rinse under cold water to cool it down and stop the cooking process.
2. Char corn: Heat a nonstick skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they develop a light char, about 5 to 7 minutes. Remove the skillet from heat and allow the corn to cool.
3. Prepare dressing: In a large bowl, whisk together the Greek yogurt, light mayonnaise, fresh lime juice, lime zest, hot sauce (if using), smoked paprika, chili powder, ground cumin, salt, and freshly ground black pepper until smooth and well combined.
4. Combine ingredients: Add the cooled pasta, charred corn, diced red bell pepper, finely diced red onion, chopped jalapeño (if using), and chopped cilantro to the bowl with the dressing. Toss everything gently to coat the ingredients evenly with the dressing.
5. Add cheese: Fold in the crumbled cotija or feta cheese, reserving some for garnish if desired.
6. Adjust seasoning and chill: Taste the mixture and adjust the seasoning with additional salt or pepper if needed. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
7. Garnish and serve: Before serving, sprinkle the remaining cheese, additional chopped cilantro, and a pinch of chili powder over the top for extra flavor and presentation.

Notes

• For a spicier kick, include the jalapeño and hot sauce as indicated.
• Using whole wheat pasta adds fiber and nutrients compared to traditional pasta.
• This dish can be prepared a day in advance; flavors improve after chilling.
• Substitute cotija with feta cheese for easy availability.
• Rinsing the pasta with cold water helps prevent clumping and stops cooking.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Mexican

Keywords: Mexican street corn, healthy pasta salad, charred corn, Greek yogurt dressing, whole wheat pasta, light Mexican dish