Save to Pinterest 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 salad quickly became my go-to side for summer gatherings because it feels fresh yet filling and easy to make.
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
- Cook pasta:
- 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.
- Char corn:
- 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.
- Mix dressing:
- 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.
- Combine ingredients:
- 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.
- Add cheese:
- Gently fold in the crumbled cheese, reserving a little for garnish if desired.
- Taste and chill:
- Taste and adjust seasoning as needed. Chill for at least 30 minutes before serving for best flavor.
- Garnish and serve:
- Garnish with extra cheese, cilantro, and a sprinkle of chili powder if desired.
Save to Pinterest My family loves this salad at barbecues especially since it combines familiar flavors with a healthy twist.
Variations
Add grilled chicken or black beans for extra protein or make it vegan by substituting plant-based yogurt and cheese alternatives.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. Stir before serving to redistribute the dressing.
Nutritional Information
Each serving contains approximately 290 calories, 6 g total fat, 47 g carbohydrates, and 13 g protein.
Save to Pinterest This salad is perfect for summer cookouts and easily adaptable to your taste preferences.
Recipe FAQs
- → How do I achieve the best char on the corn?
Heat a nonstick skillet over medium-high heat and cook the corn without added oil, stirring occasionally until lightly charred, about 5–7 minutes.
- → Can I use frozen corn instead of fresh?
Yes, frozen corn works well. Thaw and drain it before charring to remove excess moisture.
- → What can I substitute for cotija cheese?
Crumbled feta is a great alternative that provides a similar salty tang and crumbly texture.
- → Is it possible to make this dish vegan?
Replace Greek yogurt with a plant-based yogurt, use vegan mayonnaise, and omit or substitute cheese with a vegan alternative.
- → How long can the salad be stored?
Store in an airtight container in the refrigerator for up to 3 days for best freshness.
- → Can I add protein to make it more filling?
Yes, grilled chicken or black beans work well to boost protein and enhance the meal.