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Healthy street corn pasta salad features vibrant colors and textures, showcasing a quick and easy recipe.

Street Corn Pasta Perfection

This vibrant and flavorful Street Corn Pasta Salad combines the comforting nature of pasta with the irresistible flavors of Mexican street corn. It's an easy-to-make dish perfect for potlucks, BBQs, or a satisfying weeknight meal, customizable to your liking.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6
Course: Main Course, Side Dish
Cuisine: Mexican-inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound whole wheat pasta rotini, penne, or shells
  • 4 ears of corn, shucked
  • 1/2 cup mayonnaise light mayo
  • 1/4 cup Greek yogurt
  • 1/4 cup crumbled cotija cheese or queso fresco
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice freshly squeezed
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional
  • Salt to taste
  • Pepper to taste
  • 1/2 cup diced red onion
  • 1 jalapeño, seeded and minced optional

Equipment

  • Large pot
  • Colander
  • Grill or grill pan
  • Sharp knife
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Cutting board

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
  2. Drain and rinse the pasta: Drain the pasta in a colander and rinse with cold water to stop the cooking process and prevent sticking.
  3. Grill the corn: Preheat your grill to medium-high heat. Grill the corn, turning occasionally, until kernels are slightly charred and tender, about 8-10 minutes.
  4. Cut the corn kernels: Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob.
  5. Make the dressing: In a large bowl, whisk together the mayonnaise, Greek yogurt, cotija cheese, cilantro, lime juice, chili powder, smoked paprika, and cayenne pepper (if using). Taste and season with salt and pepper.
  6. Combine ingredients: Add the cooked pasta, grilled corn kernels, red onion, and jalapeño (if using) to the bowl with the dressing.
  7. Mix well: Gently toss everything together until the pasta and vegetables are evenly coated in the dressing. Be careful not to overmix.
  8. Chill: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  9. Serve and enjoy!: Before serving, give the pasta salad another gentle toss. Garnish with extra cotija cheese and cilantro, if desired.

Notes

For best results, use fresh ingredients. Don't overcook the pasta, as it will become mushy. Charring the corn adds a smoky flavor that enhances the overall taste. Let the pasta salad chill for at least 30 minutes to allow the flavors to meld. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Add a little extra dressing before serving if it dries out. This pasta salad is even better the next day!