Pin It A vibrant and lighter twist on the classic Mexican street corn, this pasta salad combines charred corn, whole wheat pasta, creamy Greek yogurt, tangy lime, and fresh herbs for a deliciously satisfying side or light main.
This salad has quickly become a favorite at my family gatherings, loved for its fresh flavors and ease of preparation.
Ingredients
- Pasta: 340 g (12 oz) whole wheat rotini or penne
- Vegetables: 3 cups fresh or frozen corn kernels, 1 small red bell pepper diced, 1/2 small red onion finely diced, 1 jalapeño seeded and finely chopped (optional), 1/2 cup fresh cilantro chopped
- Dressing: 200 g (3/4 cup) plain Greek yogurt (2% or nonfat), 2 tbsp light mayonnaise, 1 1/2 tbsp fresh lime juice, 1 tsp lime zest, 1 tsp hot sauce (optional), 1/2 tsp smoked paprika, 1/2 tsp chili powder, 1/2 tsp ground cumin, 3/4 tsp salt, 1/2 tsp freshly ground black pepper
- Cheese: 75 g (1/2 cup) crumbled cotija or feta cheese
Instructions
- Step 1:
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water to cool.
- Step 2:
- While the pasta cooks, heat a large nonstick skillet over medium-high heat. Add the corn (no oil needed if using nonstick) and cook, stirring occasionally, until corn is lightly charred about 5>7 minutes. Remove from heat and let cool.
- Step 3:
- In a large mixing bowl, combine Greek yogurt, mayonnaise, lime juice, lime zest, hot sauce (if using), smoked paprika, chili powder, cumin, salt, and black pepper. Whisk until smooth.
- Step 4:
- Add cooled pasta, charred corn, bell pepper, red onion, jalapeño (if using), and cilantro to the bowl with the dressing. Toss until everything is evenly coated.
- Step 5:
- Gently fold in the crumbled cheese, reserving a little for garnish if desired.
- Step 6:
- Taste and adjust seasoning as needed. Chill for at least 30 minutes before serving for best flavor.
- Step 7:
- Garnish with extra cheese, cilantro, and a sprinkle of chili powder if desired.
Pin It 
My family enjoys this pasta salad as a go-to dish for summer picnics and weeknight dinners.
Required Tools
Large pot, skillet, mixing bowls, whisk, knife and cutting board, colander
Allergen Information
Contains Wheat (pasta), Dairy (Greek yogurt cheese), Egg (mayonnaise check label). Use egg-free mayonnaise for egg-free option.
Nutritional Information
Calories 290, Total Fat 6 g, Carbohydrates 47 g, Protein 13 g per serving.
Pin It 
This Mexican street corn pasta salad is the perfect blend of creamy, tangy, and fresh flavors—ideal for any occasion.
Recipe Questions & Answers
- → Can I use regular pasta instead of whole wheat?
Yes, regular pasta can be used if you prefer a softer texture and milder flavor, though whole wheat adds a nuttier profile and extra fiber.
- → How can I make this dish vegan?
Replace Greek yogurt with plant-based alternatives and omit the cheese or use a vegan feta substitute to keep it plant-friendly.
- → Is it necessary to char the corn?
Charred corn adds a smoky depth and enhances flavor, but you can skip this step for a sweeter, fresher taste if desired.
- → What can I add to increase protein content?
Grilled chicken, black beans, or chickpeas work well to boost protein and complement the existing flavors.
- → How long can leftovers be stored?
Store leftovers in an airtight container in the refrigerator for up to 3 days, best enjoyed chilled.
- → Can I adjust the spice level?
Yes, omit or reduce jalapeño and hot sauce for milder heat, or add more chili powder and paprika for extra spice.