Pin 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.
I enjoy making this dish in the summer because it reminds me of street fairs and fresh flavors.
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.
Pin This recipe always brings my family together for a fresh summer meal filled with vibrant flavors.
Notes
Make it vegan by using plant-based yogurt and omitting cheese or using a vegan alternative. Leftovers keep well refrigerated for up to 3 days.
Required Tools
Large pot, Skillet, Mixing bowls, Whisk, Knife and cutting board, Colander
Allergen Information
Contains Wheat (pasta), Dairy (Greek yogurt, cheese), Egg (mayonnaise check label). For egg-free use egg-free mayonnaise. Always check product labels for allergens if unsure.
Pin This salad is perfect for warm days and pairs well with grilled dishes or as a standalone meal.
Recipe Questions
- → Can I use frozen corn instead of fresh?
Yes, frozen corn works well. Thaw and drain it before charring in the skillet for best texture and flavor.
- → What type of pasta is best for this dish?
Whole wheat rotini or penne holds the dressing nicely and complements the corn’s texture.
- → How do I char the corn without oil?
Cook corn in a hot nonstick skillet, stirring occasionally until lightly browned, about 5–7 minutes.
- → Can I make this dish vegan?
Yes, substitute plant-based yogurt and omit or use a vegan cheese alternative in place of cotija.
- → How long does it keep refrigerated?
Store in a sealed container and consume within 3 days for optimal freshness.