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 recipe has quickly become a favorite at family gatherings because of its bright flavors and satisfying textures.
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 My family loves this salad at summer barbecues; it’s always a refreshing and healthy hit.
Tips for Making Ahead
Prepare the dressing and chop the vegetables ahead of time to reduce assembly time on the day of serving.
Variations
Add grilled chicken or black beans to boost protein or make it vegan by using plant-based yogurt and vegan cheese.
Nutritional Information
Per serving: 290 calories, 6 g total fat, 47 g carbohydrates, 13 g protein.
Save to Pinterest This salad is perfect for warm days and can be paired with grilled meats or served as a filling vegetarian main.
Recipe FAQs
- → Can I use frozen corn instead of fresh corn?
Yes, frozen corn works well. Thaw and drain it before charring to maintain the dish's vibrant flavor.
- → What cheese works best for topping?
Crumbled cotija or feta cheese adds a salty, tangy touch that complements the creamy dressing.
- → How can I make the dish vegan-friendly?
Swap plain Greek yogurt for a plant-based alternative and omit cheese or use a vegan cheese substitute.
- → Is it necessary to char the corn?
Charring enhances sweetness and adds a smoky depth, but lightly sautéed corn can be used as a milder option.
- → What are good protein additions for this dish?
Grilled chicken or black beans can be added for an extra protein boost without altering the core flavors.