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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Add cheese: Fold in the crumbled cotija or feta cheese, reserving some for garnish if desired.
- 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.
- 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
