Healthy Street Corn Pasta Salad
A lightened-up take on Mexican street corn, tossed with whole wheat pasta, fresh veggies, and a creamy lime dressing.
Ingredients
- 8 oz whole wheat pasta (penne or rotini)
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 tbsp olive oil
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, chopped
- 1/2 cup cotija cheese (or feta)
- 1/4 cup cilantro, chopped
- 1/4 cup scallions, thinly sliced
- 1 clove garlic, minced
- 1 jalapeño, finely chopped (optional)
- 1 avocado, diced
- 1/4 cup Greek yogurt
- 2 tbsp mayonnaise
- Juice of 1 lime
- 1 tsp chili powder
- Salt and pepper, to taste
Instructions
- Cook the pasta until al dente. Rinse under cold water and set aside.
- Sauté corn in olive oil over medium heat until slightly charred, about 5–7 minutes.
- Combine pasta, corn, tomatoes, onion, cotija, cilantro, scallions, garlic, jalapeño, and avocado in a large bowl.
- In a separate bowl, whisk together Greek yogurt, mayo, lime juice, chili powder, salt, and pepper.
- Pour dressing over salad and gently toss to coat.
- Chill in the fridge for 30 minutes before serving.
- Chill in the fridge for 30 minutes before serving.
Notes
- Grill corn on the cob for deeper flavor.
- For a vegan version, use plant-based cheese and yogurt.
- Add honey to dressing for a touch of sweetness.
- Best served fresh but can be prepped a day ahead (add avocado later).