Healthier Mexican Street Corn Pasta Salad Recipe
This Healthier Mexican Street Corn pasta salad combines wholesome whole wheat rotini with lightly charred corn and a zesty, creamy dressing made from Greek yogurt and spices. It’s a flavorful, nutritious twist on the classic Mexican street corn, perfect for a light lunch or a vibrant side dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Fat
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
Cheese and Garnish
- ½ cup crumbled cotija or feta cheese
Instructions
- Cook pasta. Boil the whole wheat rotini or penne in salted water until al dente, about 8-10 minutes depending on package instructions. Drain and rinse under cold water to stop the cooking and cool the pasta completely.
- Char corn. Heat a nonstick skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they develop light char marks and are slightly browned, around 5 to 7 minutes. Remove from heat and let 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 black pepper until the mixture is 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 dressing. Toss everything gently to evenly coat all the ingredients with the dressing.
- Add cheese. Fold in the crumbled cotija or feta cheese, reserving a small amount for garnish if desired.
- Adjust seasoning and chill. Taste the salad and adjust the seasoning by adding more salt, pepper, or lime juice if needed. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Garnish and serve. Before serving, sprinkle the reserved cheese, additional chopped cilantro, and a pinch of chili powder on top for garnish if preferred. Serve chilled or at room temperature.
Notes
- For a spicier dish, include the jalapeño and use hot sauce.
- You can substitute cotija with feta cheese if cotija is unavailable.
- Using whole wheat pasta adds fiber and nutrients to the dish.
- This salad can be prepared a day ahead and stored in the refrigerator.
- Adjust the level of chili powder and smoked paprika to your preferred spice level.
- To keep the salad fresh, add the cheese just before serving if preparing in advance.
Keywords: Mexican street corn, pasta salad, healthy corn salad, whole wheat pasta, Greek yogurt dressing, light Mexican salad
