Healthy Street Corn Pasta Salad

This Healthy Street Corn Pasta Salad is a vibrant, flavorful side dish that combines the creamy zest of Mexican street corn with tender, perfectly cooked pasta. It is the ultimate addition to any summer barbecue or potluck, offering a nutritious and refreshing twist on a classic favorite.

Why You Will Love This Healthy Street Corn Pasta Salad

There are so many reasons to keep this recipe in your regular rotation. Here is why this Healthy Street Corn Pasta Salad is a guaranteed crowd-pleaser:

• Nutritious Swap: By using Greek yogurt instead of full-fat sour cream and excessive mayonnaise, you get a creamy texture with more protein and less fat.
• Flavor Fusion: It perfectly marries the smoky, tangy flavors of Mexican street corn (elote) with the heartiness of a pasta salad.
• Simple Preparation: This dish is incredibly easy to whip up, even on busy weeknights.
• Year-Round Appeal: While it shines with fresh summer corn, it tastes just as delicious using frozen or canned corn during the off-season.
• Meal Prep Friendly: You can prepare the components ahead of time, making it a stress-free option for entertaining.

Ingredients for Healthy Street Corn Pasta Salad

To make this delicious salad, you will need the following ingredients. These items are easy to find and work together to create a bold flavor profile.

• 4 cups fusilli pasta (or rotini, penne, or bow tie)
• 1 tablespoon olive oil
• 3 cups corn kernels (fresh, frozen, or canned)
• 1 jalapeno (seeds removed and finely diced)
• 2 tablespoons fresh cilantro (chopped)
• 1/2 cup cotija cheese (divided; can substitute with feta)
• 1/2 teaspoon chili powder
• Lime wedges (for serving)
• 1/2 cup plain Greek yogurt
• 2 tablespoons mayonnaise
• 3 tablespoons lime juice
• 1/2 teaspoon Worcestershire sauce (or coconut aminos)
• Salt to taste

Step-by-Step Instructions

Follow these simple steps to bring this Healthy Street Corn Pasta Salad to life:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the fusilli and cook according to the package directions until al dente. Drain the pasta and set it aside to cool slightly.
2. Saute the Corn: Heat the olive oil in a skillet over medium-high heat. Add the corn kernels and saute for several minutes, stirring frequently until they are slightly golden. Add the diced jalapeno and saute for one additional minute. Remove from heat and set aside.
3. Prepare the Dressing: In a small bowl, whisk together the Greek yogurt, mayonnaise, lime juice, Worcestershire sauce, a pinch of chili powder, and half of the cotija cheese. For a completely smooth texture, you can also pulse these ingredients in a food processor.
4. Combine: In a large serving bowl, combine the cooked pasta, sauteed corn, and jalapeno. Drizzle the creamy dressing over the top and toss thoroughly to ensure every piece of pasta is evenly coated.
5. Garnish and Serve: Sprinkle the remaining cotija cheese, fresh cilantro, and a dusting of chili powder over the top. Serve immediately with extra lime wedges on the side for squeezing.

Expert Tips for the Best Pasta Salad

To ensure your Healthy Street Corn Pasta Salad turns out perfectly every time, consider these professional tips:

Salt the Water: Always salt your pasta water generously. This is your only chance to season the pasta itself from the inside out.

Char the Corn: If you are using fresh corn, try to get a little bit of char on the kernels while sauteing. This adds a smoky depth that mimics traditional street corn.

Wait to Mix: If you are serving this at a party later in the day, keep the dressing and the pasta mixture separate until about 30 minutes before serving to maintain the creamiest consistency.

Variations and Substitutions

This recipe is highly versatile and can be adapted to suit your dietary needs or flavor preferences:

• Pasta Types: Feel free to use gluten-free pasta, whole wheat varieties, or chickpea pasta for added fiber.
• Cheese Options: If you cannot find cotija cheese at your local grocer, feta cheese is an excellent substitute as it provides a similar salty, crumbly texture.
• Add Protein: To turn this side dish into a full meal, add grilled chicken, shrimp, or black beans.
• Extra Crunch: Toss in some diced red onion or bell peppers for additional texture and color.

Serving Suggestions

This Healthy Street Corn Pasta Salad pairs beautifully with a variety of main courses. It is the perfect companion for:

• Homemade beef or turkey burgers.
• Grilled chili lime chicken breasts.
• Chicken Kofta kebabs.
• Fresh shrimp tacos.
• Grilled steak or pork chops.

Storage, Freezing, and Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Reheating: This salad is best served cold or at room temperature. If the pasta has absorbed too much of the dressing while sitting in the fridge, simply stir in a teaspoon of Greek yogurt or a splash of lime juice to refresh the creaminess before eating.

Freezing: Freezing is not recommended for this recipe. The texture of the pasta and the dairy-based dressing will change significantly upon thawing, leading to a mushy consistency.

Nutrition Information

The following nutritional estimate is based on a serving size of approximately 1/6th of the recipe.

Healthy Street Corn Pasta Salad

This Healthy Street Corn Pasta Salad is a vibrant, flavorful side dish that combines the creamy zest of Mexican street corn with tender, perfectly cooked pasta. It is the ultimate addition to any summer barbecue or potluck.

Print Recipe Pin Recipe

Servings: 6

Course: Salad, Side Dish

Cuisine: Mexican

Calories: 303

Ingredients Equipment Method Notes

Ingredients

  

• 4 cups fusilli pasta or rotini, penne, or bow tie
• 1 tablespoon olive oil
• 3 cups corn kernels fresh, frozen, or canned
• 1 jalapeno seeds removed and finely diced
• 2 tablespoons fresh cilantro chopped
• 1/2 cup cotija cheese divided; can substitute with feta
• 1/2 teaspoon chili powder
• Lime wedges for serving
• 1/2 cup plain Greek yogurt
• 2 tablespoons mayonnaise
• 3 tablespoons lime juice
• 1/2 teaspoon Worcestershire sauce or coconut aminos
• Salt to taste

Equipment

• Large Pot
• Skillet
• Small Bowl
• Large Serving Bowl

Method

 

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the fusilli and cook according to the package directions until al dente. Drain the pasta and set it aside to cool slightly.
   4 cups fusilli pasta
2. Saute the Corn: Heat the olive oil in a skillet over medium-high heat. Add the corn kernels and saute for several minutes, stirring frequently until they are slightly golden. Add the diced jalapeno and saute for one additional minute. Remove from heat and set aside.
   1 tablespoon olive oil, 3 cups corn kernels, 1 jalapeno
3. Prepare the Dressing: In a small bowl, whisk together the Greek yogurt, mayonnaise, lime juice, Worcestershire sauce, a pinch of chili powder, and half of the cotija cheese. For a completely smooth texture, you can also pulse these ingredients in a food processor.
   1/2 cup plain Greek yogurt, 2 tablespoons mayonnaise, 3 tablespoons lime juice, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon chili powder, 1/2 cup cotija cheese
4. Combine: In a large serving bowl, combine the cooked pasta, sauteed corn, and jalapeno. Drizzle the creamy dressing over the top and toss thoroughly to ensure every piece of pasta is evenly coated.
5. Garnish and Serve: Sprinkle the remaining cotija cheese, fresh cilantro, and a dusting of chili powder over the top. Serve immediately with extra lime wedges on the side for squeezing.
   1/2 cup cotija cheese, 2 tablespoons fresh cilantro, 1/2 teaspoon chili powder, Lime wedges

Notes

Expert TipsSalt the Water: Always salt your pasta water generously.Char the Corn: If you are using fresh corn, try to get a little bit of char on the kernels while sauteing.Wait to Mix: If you are serving this at a party later in the day, keep the dressing and the pasta mixture separate until about 30 minutes before serving.VariationsPasta Types: Feel free to use gluten-free pasta, whole wheat varieties, or chickpea pasta for added fiber.Cheese Options: Feta cheese is an excellent substitute for cotija.Add Protein: Add grilled chicken, shrimp, or black beans.StorageStore any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Freezing is not recommended.

Frequently Asked Questions