This healthy street corn pasta salad brings all the bold, smoky flavors of classic Mexican street corn into a lighter, no-added-sugar dish you can enjoy anytime. It’s creamy, zesty, and packed with sweet corn, tender pasta, and a tangy lime dressing that ties everything together beautifully. Perfect for meal prep, summer gatherings, or a quick lunch, this version keeps things balanced while still delivering that rich, satisfying taste everyone loves.
Ingredients
- 2 cups cooked whole wheat or chickpea pasta (cooled)
- 1 ½ cups corn kernels (fresh, grilled, or frozen thawed)
- ½ cup plain Greek yogurt
- 2 tablespoons mayonnaise (optional for extra creaminess)
- ¼ cup crumbled feta or cotija cheese
- 1 small red onion (finely chopped)
- 1 clove garlic (minced)
- 1 tablespoon fresh lime juice
- 1 teaspoon lime zest
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- Salt to taste
- 2 tablespoons fresh cilantro (chopped)
Instructions
Step 1: Cook the pasta
Boil the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside to cool completely.
Step 2: Prepare the corn
If using fresh corn, grill or sauté it in a pan until slightly charred for extra flavor. Let it cool.
Step 3: Make the dressing
In a large bowl, whisk together Greek yogurt, mayonnaise (if using), lime juice, lime zest, garlic, chili powder, smoked paprika, black pepper, and a pinch of salt until smooth.
Step 4: Combine ingredients
Add the cooled pasta, corn, chopped red onion, and cheese to the bowl. Toss everything together until well coated in the creamy dressing.
Step 5: Finish and chill
Stir in fresh cilantro and adjust seasoning if needed. For best flavor, refrigerate for at least 30 minutes before serving.
Step 6: Serve
Serve chilled or slightly cool. Garnish with extra cheese, chili powder, or a squeeze of lime if desired.