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Healthy Mexican Street Corn Pasta Salad

A refreshing and creamy Mexican-inspired pasta salad featuring charred corn, zesty lime dressing, and fresh herbs.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 8 oz whole wheat penne pasta or gluten-free pasta
  • 1 cup corn kernels fresh, frozen, or canned
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup red onion finely diced
  • 1/4 cup fresh cilantro chopped
  • 1/2 cup cotija cheese crumbled
  • 1/4 cup green onions chopped for garnish
Dressing and Seasoning
  • 1/2 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 2 tbsp lime juice about 1 lime
  • 2 tbsp olive oil divided
  • 1 clove garlic minced
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper optional
  • Salt and black pepper to taste

Equipment

  • Large pot
  • Large skillet
  • Mixing bowl
  • Whisk

Method
 

Cooking
  1. Boil pasta in salted water until al dente, then drain and rinse under cold water.
  2. Heat 1 tbsp olive oil in a skillet and char the corn for 5-7 minutes.
  3. Season corn with salt, chili powder, and smoked paprika, then set aside to cool.
  4. Whisk Greek yogurt, mayonnaise, lime juice, remaining olive oil, garlic, and cayenne in a bowl.
  5. Combine cooled pasta, charred corn, tomatoes, red onion, and most of the cilantro in a large bowl.
  6. Pour dressing over the salad and toss until evenly coated.
  7. Fold in the cotija cheese and refrigerate for at least 30 minutes before serving.
  8. Garnish with remaining cilantro, green onions, and cheese before serving.

Notes

Best served chilled. Store in an airtight container for up to 4 days. Freezing is not recommended.