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Healthy Street Corn Pasta Salad

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.
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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.