Description
A refreshing and satisfying twist on traditional pasta salad, this Healthy Street Corn Pasta Salad combines the bold, zesty flavors of Mexican street corn with creamy Greek yogurt, charred corn, and whole grain pasta—perfect for summer BBQs or meal prep.
Ingredients
Scale
- 8 oz whole wheat rotini pasta (or pasta of choice)
- 3 cups fresh corn kernels (about 4 ears)
- 1 red bell pepper, diced
- ½ red onion, finely diced
- 1 jalapeño, minced (optional)
- ½ cup fresh cilantro, chopped
- ¼ cup crumbled cotija cheese (or feta)
- 1 avocado, diced
- 1 lime, juiced and zested
- Dressing:
- ¼ cup Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon honey
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Cook pasta until al dente. Rinse under cold water and set aside in a large bowl.
- Char corn using a grill, broiler, or hot skillet until lightly browned. Let cool, then cut kernels off the cob.
- In a small bowl, whisk together all dressing ingredients until smooth.
- Add corn, bell pepper, onion, jalapeño, and cilantro to pasta. Pour dressing over and toss to coat.
- Gently fold in cotija cheese and avocado. Chill for 30 minutes before serving. Garnish with lime and cilantro if desired.
Notes
For a dairy-free version, use plant-based yogurt and nutritional yeast or vegan cheese. For added protein, mix in grilled chicken, shrimp, or black beans. Best enjoyed chilled and can be made up to 24 hours in advance (add avocado just before serving).
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop + Grilled/Charred
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 5g
- Sodium: 180mg
- Fat: 10g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 9g