Healthy Street Corn Pasta Salad

This Healthy Street Corn Pasta Salad is a vibrant, satisfying twist on the classic Mexican street corn (elote), combined with tender pasta for a hearty and nutritious dish. It’s creamy, tangy, a little spicy, and bursting with fresh flavors, making it perfect for picnics, BBQs, or quick lunches. Whether served warm or cold, it always hits the spot.

Why You’ll Love This Recipe

I love how this recipe packs so much flavor while keeping things light and wholesome. The combination of smoky grilled corn, creamy yogurt-based dressing, and zesty lime makes every bite bright and bold. Using whole grain or gluten-free pasta makes it even healthier, and it’s super easy to toss together with fresh ingredients I often already have at home. It’s also a great way to sneak in some extra veggies without feeling like I’m eating a salad.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked pasta (rotini or penne works great)

• Fresh or frozen corn (grilled for extra flavor)

• Greek yogurt (as a healthier alternative to mayo)

• Lime juice

• Chili powder

• Garlic powder

• Cotija cheese (or feta as a substitute)

• Fresh cilantro

• Jalapeño (optional for heat)

• Salt and pepper

Directions

1. I start by cooking the pasta according to the package instructions. Once it’s al dente, I drain and rinse it with cold water to stop the cooking.

2. While the pasta cooks, I grill or sauté the corn until it’s slightly charred to bring out its natural sweetness and smoky flavor.

3. In a large bowl, I mix Greek yogurt, lime juice, chili powder, garlic powder, salt, and pepper to create the creamy dressing.

4. I add the cooked pasta and grilled corn to the bowl, tossing until everything is evenly coated.

5. Then I stir in crumbled Cotija cheese, chopped cilantro, and diced jalapeño (if I want a kick).

6. I chill the salad for at least 30 minutes to let the flavors meld before serving.

Servings and timing

This recipe makes about 6 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Chill time: 30 minutes
Total time: 55 minutes

Variations

• I sometimes swap the pasta for chickpea pasta to boost the protein and keep it gluten-free.

• If I want a vegan version, I use plant-based yogurt and skip the cheese or use a dairy-free cheese alternative.

• Roasted red peppers or diced avocado make tasty add-ins for extra color and flavor.

• I like to adjust the spice by using smoked paprika instead of chili powder for a milder, smoky depth.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. Since it’s a cold pasta salad, I don’t reheat it, but I do stir it well before serving to refresh the dressing. If it seems dry, I add a splash of lime juice or a spoonful of yogurt before serving.

FAQs

What kind of pasta works best for this salad?

I prefer short, sturdy pasta like rotini, fusilli, or penne because they hold the dressing well and mix easily with the corn and cheese.

Can I make this salad ahead of time?

Yes, I often prepare it a day ahead. It actually tastes better after sitting in the fridge for a few hours or overnight.

What’s a good substitute for Cotija cheese?

If I can’t find Cotija, I use feta. It has a similar salty, crumbly texture and works just as well.

Is this salad served hot or cold?

I serve it cold or at room temperature. It’s meant to be refreshing, especially during warm weather.

Can I add protein to make it a full meal?

Absolutely. I sometimes add grilled chicken, shrimp, or even black beans to make it more filling.

Conclusion

This Healthy Street Corn Pasta Salad is everything I love in a side dish—colorful, creamy, and full of flavor without being heavy. It’s easy to customize, quick to whip up, and perfect for just about any occasion. Whether I’m meal prepping for the week or bringing a dish to a party, this one never disappoints.

Healthy Street Corn Pasta Salad

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This Healthy Street Corn Pasta Salad combines the flavors of classic Mexican elote with tender pasta and a creamy Greek yogurt dressing. With grilled corn, lime, chili powder, and Cotija cheese, it’s a refreshing, protein-packed dish perfect for potlucks, BBQs, or easy lunches.

• Author: Mayaa
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Yield: 6 servings
• Category: Salad
• Method: Boiling, Grilling
• Cuisine: Mexican-Inspired

Ingredients

• 12 oz cooked pasta (rotini, penne, or gluten-free)
• 2 cups fresh or frozen corn (grilled or sautéed)
• 1/2 cup Greek yogurt
• 2 tablespoons lime juice
• 1 teaspoon chili powder (or smoked paprika)
• 1/2 teaspoon garlic powder
• 1/3 cup Cotija cheese (or feta), crumbled
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, diced (optional)
• Salt and pepper to taste

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Instructions

1. Cook pasta according to package directions. Drain and rinse with cold water.
2. Grill or sauté the corn until slightly charred, then set aside.
3. In a large bowl, whisk together Greek yogurt, lime juice, chili powder, garlic powder, salt, and pepper.
4. Add cooked pasta and grilled corn to the bowl. Toss to coat with the dressing.
5. Stir in Cotija cheese, cilantro, and jalapeño if using.
6. Chill for at least 30 minutes before serving to allow flavors to meld.

Notes

• Swap regular pasta for chickpea or lentil pasta to make it gluten-free and higher in protein.
• Make it vegan with plant-based yogurt and vegan cheese.
• Optional add-ins: diced avocado, roasted red peppers, black beans, or grilled chicken.

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 4g
• Sodium: 370mg
• Fat: 8g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 10mg