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 pasta salad quickly became a favorite in our household for its bright flavors and easy prep time.
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 Pinterest This salad often brings my family together after a busy day; it is fresh, easy, and loved by all.
Notes
For extra protein, add grilled chicken or black beans. Swap cotija for feta if unavailable.
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.
Save to Pinterest This pasta salad is a quick delicious side that can brighten any meal while keeping it healthy.
Recipe Questions & Answers
- → What kind of pasta works best for this dish?
Whole wheat rotini or penne hold the dressing well and add a nutty flavor that complements the smoky corn.
- → Can I use fresh corn instead of frozen?
Yes, fresh corn charred on a skillet adds extra sweetness and texture, but frozen corn works well when fresh isn't available.
- → How do I char the corn without oil?
Use a nonstick skillet over medium-high heat and stir occasionally until the corn kernels develop golden brown spots.
- → Is there a way to make this dish vegan-friendly?
Replace Greek yogurt with plant-based alternatives and omit the cheese or swap it for a vegan cheese option.
- → How long should the dish chill before serving?
Allow it to chill for at least 30 minutes to let the flavors blend and the salad firm up slightly.