This Healthy Street Corn Pasta Salad with Greek Yogurt Dressing is my go-to recipe when I want something light, fresh, and bursting with flavor. It’s a vibrant and satisfying salad that balances the sweetness of charred corn with the tang of lime, the mild heat of jalapeño, and the creaminess of Greek yogurt. Whether I’m meal prepping for the week, hosting a barbecue, or just craving something wholesome and filling, this dish always delivers.
Why You’ll Love This Recipe
I love how this pasta salad combines bold street corn flavors with the creamy tang of Greek yogurt for a healthier spin on a classic favorite. It’s super easy to make, packs a colorful presentation, and can be customized to suit my taste or dietary preferences. Plus, it holds up well for leftovers, making it a smart option for busy days. This is one of those recipes that never fails to impress without making me break a sweat in the kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 cups fusilli pasta or similar 1 tablespoon olive oil 3 cups corn kernels (fresh or frozen) 1 jalapeño, seeds removed and finely diced 2 tablespoons fresh cilantro, chopped 1/2 cup cotija cheese (can substitute with feta), divided 1/2 teaspoon chili powder Lime wedges, for serving 1/2 cup Greek yogurt 2 tablespoons mayonnaise 3 tablespoons lime juice 1/2 teaspoon Worcestershire sauce (or coconut aminos) 1/4 teaspoon chili powder Salt to taste
Directions
1. Cook the Pasta I start by boiling a large pot of salted water and cooking the fusilli until al dente, usually about 8-10 minutes. Then I drain it and let it cool slightly.
2. Sauté the Corn While the pasta cools, I heat olive oil in a skillet over medium-high heat. I add the corn kernels and sauté for 5-7 minutes until they’re golden and slightly charred. Then I toss in the jalapeño for another minute and set it all aside to cool.
3. Make the Dressing In a bowl, I whisk together the Greek yogurt, mayonnaise, lime juice, Worcestershire sauce, salt, half the cotija cheese, and chili powder. When I’m in a hurry, I blend everything in a food processor for a smooth dressing.
4. Combine Everything In a large bowl, I mix the cooked pasta, corn, and jalapeño. I drizzle on the dressing and toss until everything’s well coated.
5. Garnish and Serve To finish, I sprinkle the salad with the remaining cotija cheese, more cilantro, a little chili powder, and serve it with lime wedges on the side for that final zing.
Servings and Timing
This recipe makes 6 servings and takes about 30 minutes from start to finish. It’s perfect as a main dish for lunch or a hearty side for any summer gathering.
Variations
I like switching things up by using rotini or penne pasta. Sometimes I add black beans or avocado for extra texture and nutrition. For a protein boost, I mix in grilled chicken or even shrimp. And if I’m craving smoky flavor, I’ll sprinkle in a bit of smoked paprika.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. It tastes great cold, but if I want it warm, I gently reheat it in the microwave for about 20–30 seconds. Just enough to take the chill off without compromising the texture.
FAQs
What is Healthy Street Corn Pasta Salad?
It’s a fresh, zesty pasta salad inspired by Mexican street corn. I combine pasta with sautéed corn, jalapeño, a creamy Greek yogurt dressing, and cotija cheese to make it both hearty and refreshing.
How can I customize my Healthy Street Corn Pasta Salad?
I love adding ingredients like black beans, avocado, or grilled chicken. I also switch up the pasta or even try a vegan version by using dairy-free yogurt and cheese.
Can I make Healthy Street Corn Pasta Salad ahead of time?
Absolutely. I often prepare it a day in advance and store it in the fridge. The flavors deepen overnight, making it even more delicious the next day.
What are the health benefits of Healthy Street Corn Pasta Salad?
This salad is rich in fiber and protein from the corn and Greek yogurt. It’s also lower in fat than traditional creamy salads because I use yogurt instead of all mayo.
Can I make this salad dairy-free?
Yes, I can use dairy-free yogurt and swap the cotija cheese with a plant-based alternative or skip it altogether. The flavors still shine through beautifully.
Conclusion
This Healthy Street Corn Pasta Salad with Greek Yogurt Dressing is the kind of dish I keep coming back to. It’s fresh, easy, customizable, and always a hit with friends and family. Whether I’m making it for a weeknight dinner, a picnic, or a potluck, it checks all the boxes—flavorful, colorful, and satisfying. Once I tried it, it instantly became a staple in my kitchen.
A light and flavorful pasta salad inspired by Mexican street corn, featuring sautéed corn, jalapeño, creamy Greek yogurt dressing, and cotija cheese. Perfect for a summer gathering or meal prep.
Ingredients
4 cups fusilli pasta or similar
1 tablespoon olive oil
3 cups corn kernels (fresh or frozen)
1 jalapeño, seeds removed and finely diced
2 tablespoons fresh cilantro, chopped
1/2 cup cotija cheese (can substitute with feta), divided
Boil a large pot of salted water and cook the fusilli pasta until al dente, about 8-10 minutes. Drain and let cool slightly.
Heat olive oil in a skillet over medium-high heat. Add corn kernels and sauté for 5-7 minutes until golden and slightly charred. Add jalapeño and sauté for another minute. Set aside to cool.
In a bowl, whisk together Greek yogurt, mayonnaise, lime juice, Worcestershire sauce, half the cotija cheese, 1/4 teaspoon chili powder, and salt to taste until smooth.
In a large bowl, combine cooked pasta, sautéed corn, and jalapeño. Drizzle with the dressing and toss until well coated.
Garnish with remaining cotija cheese, additional cilantro, a sprinkle of chili powder, and serve with lime wedges.
Notes
Substitute cotija with feta for a different flavor.
Add black beans, avocado, or grilled chicken for extra protein and texture.
Use dairy-free alternatives for a vegan version.
Great for meal prep—flavors deepen after a day in the fridge.
