Healthy Street Corn Pasta Salad

Healthy Street Corn Pasta Salad is my lighter take on a summer favorite. It combines the bold, zesty flavors of Mexican street corn with tender pasta for a dish that’s creamy, tangy, and full of fresh ingredients. I love serving it as a side at barbecues, or as a quick lunch that feels indulgent but is still nourishing.

Why You’ll Love This Recipe

I love how this pasta salad balances creamy and tangy flavors with just the right amount of spice. Roasted or grilled corn brings a smoky sweetness, while Greek yogurt (or a mix of yogurt and light mayo) keeps the dressing lighter but still rich. Fresh lime, cilantro, and cotija cheese make every bite pop. It’s easy to make ahead, feeds a crowd, and feels refreshing yet hearty at the same time.

Ingredients

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

For the Salad:

• Whole wheat or regular pasta (short shapes like rotini, penne, or shells work best)
• Corn (grilled, roasted, or frozen and charred in a skillet)
• Red bell pepper, diced
• Red onion, finely chopped
• Fresh cilantro, chopped
• Cotija cheese (or feta, as a substitute)

For the Dressing:

• Greek yogurt (or half yogurt, half light mayo)
• Lime juice and zest
• Chili powder
• Smoked paprika
• Garlic powder
• Salt
• Black pepper

Directions

1. I cook the pasta until al dente, then drain and rinse it under cold water to stop the cooking.
2. In a skillet or on the grill, I cook the corn until lightly charred, then cut it off the cob (or use frozen corn for convenience).
3. In a large mixing bowl, I whisk together Greek yogurt, lime juice, lime zest, chili powder, paprika, garlic powder, salt, and pepper until smooth.
4. I add the pasta, corn, red bell pepper, onion, and cilantro to the bowl and toss everything together until well coated.
5. I fold in cotija cheese and adjust seasoning with extra lime or salt before serving.

Servings and timing

This recipe makes about 6 servings.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

• I sometimes add black beans or grilled chicken to make it a heartier main dish.
• For extra spice, I stir in diced jalapeños or a dash of hot sauce.
• I’ve swapped cotija for feta or Parmesan when that’s what I have.
• To make it even lighter, I use chickpea or lentil pasta for added protein and fiber.
• A handful of avocado chunks stirred in right before serving adds creaminess and healthy fats.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. Since pasta salads can dry out, I usually add a squeeze of lime or a spoonful of yogurt before serving again to freshen it up. I don’t reheat this recipe—it’s best served cold or at room temperature.

FAQs

Can I make this pasta salad ahead of time?

Yes, I usually prepare it a few hours ahead. The flavors meld together beautifully as it chills.

Do I have to grill the corn?

Not at all. I often use frozen corn and char it in a skillet—it’s quicker and just as tasty.

Can I make it dairy-free?

Yes, I swap the Greek yogurt for a dairy-free version and skip the cotija or use a plant-based cheese alternative.

What pasta works best for this recipe?

Short shapes like rotini, penne, or shells hold the dressing well and make the salad easier to eat.

How do I keep the salad creamy when stored?

I stir in an extra spoonful of yogurt or a drizzle of olive oil before serving leftovers to refresh the texture.

Conclusion

Healthy Street Corn Pasta Salad is a flavorful, refreshing dish that I love making all summer long. With smoky corn, tangy lime, creamy dressing, and plenty of fresh herbs, it’s the perfect balance of indulgence and nutrition. Whether I bring it to a cookout or make it ahead for quick lunches, it always hits the spot.

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