How to Make Mexican Street Corn Pasta Salad

This Mexican Street Corn Pasta Salad is a deliciously creamy, tangy, and slightly smoky dish inspired by classic elote (Mexican street corn). With a blend of fresh corn, whole wheat pasta, a zesty lime dressing, and a touch of spice, this lighter version offers all the bold flavors while keeping things balanced. Perfect for summer cookouts, potlucks, or a quick and satisfying meal!

Why You’ll Love This Recipe

Bold & Creamy Flavors: A delicious combination of sweet corn, zesty lime, smoky spices, and a creamy dressing.
Lighter Ingredients: Uses Greek yogurt instead of mayo for a healthier yet satisfying taste.
Easy to Make: Simple steps and minimal prep time make this salad a quick and effortless dish.
Perfect for Meal Prep: Make it ahead and enjoy it as a side or a light main dish throughout the week.

Ingredients

For the Salad:

• 8 oz whole wheat pasta (penne, rotini, or bowtie)
• 1 1/2 cups corn (fresh, canned, or frozen)
• 1/4 cup red onion, finely diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cilantro, chopped
• 1/2 cup cotija cheese (or feta for a lighter option)
• 1 jalapeño, diced (optional for spice)

For the Dressing:

• 1/2 cup nonfat Greek yogurt
• 2 tbsp light sour cream
• 1 tbsp lime juice
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder
• 1/4 tsp garlic powder
• Salt and pepper to taste

Instructions

Cook the Pasta:

• Bring a pot of salted water to a boil and cook the pasta according to package instructions.
• Drain, rinse with cool water, and set aside.

Prepare the Corn:

• If using fresh corn, grill or sauté the kernels in a dry pan over medium heat for 3–5 minutes until slightly charred.
• If using canned or frozen corn, drain or thaw, then lightly char in a pan for extra flavor.

Make the Dressing:

• In a small bowl, whisk together Greek yogurt, sour cream, lime juice, smoked paprika, chili powder, garlic powder, salt, and pepper until smooth.

Assemble the Salad:

• In a large mixing bowl, combine the cooked pasta, corn, red onion, cherry tomatoes, cilantro, jalapeño (if using), and cotija cheese.
• Pour the dressing over the salad and toss until well coated.

Chill & Serve:

• Refrigerate for at least 30 minutes to allow the flavors to meld.
• Garnish with extra cilantro and a sprinkle of paprika before serving.

Nutritional Information (Per Serving, Approximate)

• Calories: 220
• Carbs: 35g
• Protein: 10g
• Fat: 4g
• Fiber: 5g
• Sugar: 4g

Tips for Success

Use Fresh Corn: Grilled or pan-charred corn adds an authentic smoky flavor to the dish.
Let It Chill: Allowing the salad to sit in the fridge for at least 30 minutes enhances the flavors.
Adjust the Spice: Add more chili powder or jalapeño for extra heat, or omit for a milder taste.
Make It Protein-Packed: Add grilled chicken or black beans for a more filling meal.

Why This Recipe Works

• Creamy Yet Light: Greek yogurt provides a rich and creamy texture without excess calories.
• Loaded with Flavor: Lime, smoked paprika, and chili powder bring out bold, tangy, and smoky notes.
• Perfect for Any Occasion: Whether it’s a BBQ, meal prep, or picnic, this salad is always a crowd-pleaser.

Mexican Street Corn Pasta Salad is the ultimate balance of creamy, zesty, and smoky flavors in a lighter, satisfying dish. Whether you enjoy it as a side or a main meal, it’s a guaranteed hit that brings the taste of street corn to your table in a fresh and wholesome way!