Some recipes just stick. Not just in your recipe binder or Pinterest board, but in your life. For me, that’s this Healthy Street Corn Pasta Salad. It started one hectic July in Austin, Texas, when I had five hungry kids, no air conditioning, and a single ear of leftover grilled corn.
What came next was a little miracle in a mixing bowl.
What is Healthy Street Corn Pasta Salad?
At its core, this dish is a cross between creamy Mexican street corn (elote) and a chilled pasta salad—two cookout legends. Traditional elote uses mayonnaise, sour cream, cotija cheese, and spices slathered over grilled corn. I’ve lightened that up using Greek yogurt, fresh lime juice, and a touch of olive oil for a dressing that’s cool, tangy, and still rich in flavor.
The pasta brings it all together—holding that dressing and letting every bite carry bits of corn, cheese, and chili dust.
Why You’ll Love This Healthy Street Corn Pasta Salad
There’s a reason this dish never lasts long in my fridge:
- Creamy without the guilt – Greek yogurt swaps out most of the mayo
- Customizable heat – Add or skip jalapeños to suit your spice level
- Easy to prep ahead – Perfect for barbecues, meal prep, or busy weeknights
- Plays nice with mains – Goes great with grilled chicken, burgers, or tacos
- Naturally gluten-free friendly – Just switch to your favorite GF pasta
But honestly? I make it even when it’s not barbecue season. It’s just that comforting and craveable.
Tools You’ll Need
Simple gear for simple summer cooking:
- Large pot for boiling pasta
- Sharp knife and cutting board
- Skillet or grill pan for sautéing corn
- Mixing bowls
- Whisk or small blender for the dressing
- Citrus juicer (optional but helpful)
- Serving bowl or storage container
Tips for Making the Best Street Corn Pasta Salad
Here’s what I’ve learned after making this dish at least twice a month:
- Use fresh corn if it’s in season. The flavor is unbeatable when sautéed or grilled.
- Don’t skip the lime. It brightens the dressing and makes everything pop.
- Cotija vs. feta: Cotija has more of that salty bite, but feta works in a pinch.
- Let it rest. Give the salad 15–30 minutes in the fridge to meld flavors before serving.
- Reserve some dressing. Stir it in just before serving to keep it creamy.
How to Make Healthy Street Corn Pasta Salad
This recipe comes together in about 30 minutes—less time than it takes to clean up after a cookout.
Ingredients
For the salad:
- 4 cups cooked fusilli or rotini pasta
- 1 tbsp olive oil
- 3 cups corn kernels (fresh, frozen, or canned)
- 1 jalapeño, seeds removed and diced
- ½ cup cotija cheese, divided (or use feta)
- 2 tbsp chopped fresh cilantro
- ½ tsp chili powder
- Lime wedges, for garnish
For the dressing:
- ½ cup plain Greek yogurt
- 2 tbsp mayonnaise
- 3 tbsp fresh lime juice
- ½ tsp Worcestershire sauce
- ¼ tsp chili powder
- Salt to taste
Step-by-Step Instruction
1. Cook the pasta
Boil the pasta in well-salted water until al dente. Drain and let it cool slightly.
2. Sauté the corn and jalapeño
Heat olive oil in a skillet. Add the corn and sauté until slightly golden (about 5 minutes). Add jalapeño and cook for 1 more minute.
3. Make the dressing
Whisk together Greek yogurt, mayo, lime juice, Worcestershire sauce, chili powder, and salt. Blend for a smoother finish if you like.
4. Assemble the salad
In a large bowl, combine pasta, corn, jalapeño, half of the cotija cheese, and cilantro. Pour in the dressing and toss to coat.
5. Garnish and serve
Top with remaining cheese and a dusting of chili powder. Serve with lime wedges for an extra zing.
Top Tips for Perfecting Your Street Corn Pasta Salad
- Make it a main dish: Add grilled chicken, black beans, or avocado for a full meal.
- Chill it, but not too long: Longer fridge time can dry it out—freshly tossed is best.
- Double the batch: It goes fast at potlucks. Always make more than you think you need.
Storing and Reheating Tips
Storage:
Keep the salad in an airtight container in the fridge for up to 3 days.
Refresh before serving:
Stir in a tablespoon of Greek yogurt or mayo to bring back the creaminess.
Avoid freezing:
The dressing doesn’t thaw well, and the pasta turns mushy.
FAQs About Healthy Street Corn Pasta Salad
Q: Can I use canned corn?
Yes! Drain and sauté it for better texture and flavor.
Q: Is it better hot or cold?
Cold. It’s a classic chilled pasta salad.
Q: What’s a good vegan substitute for cotija?
Use a plant-based feta or crumble firm tofu with a pinch of salt.
Q: Can I prep this the night before?
Absolutely. Just store the dressing separately and mix right before serving.
Q: What pasta shapes work best?
Fusilli, rotini, penne, bowtie—anything that grabs the dressing.
Conclusion
This Healthy Street Corn Pasta Salad isn’t just a side dish—it’s a reminder that delicious food doesn’t have to be heavy. It’s also proof that with a few smart swaps, you can bring all the flavor of the street into your kitchen—without the grease or guilt.
Whether it’s for a summer barbecue, a lunchbox surprise, or a quiet Thursday dinner when you’re too tired to cook, this recipe is a go-to. It sure saved my sanity more than once.
Print
Healthy Street Corn Pasta Salad
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A creamy, tangy, and slightly spicy pasta salad inspired by Mexican street corn. Lightened up with Greek yogurt and packed with flavor, it’s perfect for summer cookouts or weekday meals.
Ingredients
- 4 cups cooked fusilli or rotini pasta
- 1 tbsp olive oil
- 3 cups corn kernels (fresh, frozen, or canned)
- 1 jalapeño, seeds removed and diced
- ½ cup cotija cheese, divided (or feta)
- 2 tbsp chopped fresh cilantro
- ½ tsp chili powder
- Lime wedges, for garnish
- ½ cup plain Greek yogurt
- 2 tbsp mayonnaise
- 3 tbsp fresh lime juice
- ½ tsp Worcestershire sauce
- ¼ tsp chili powder
- Salt to taste
Instructions
- Boil the pasta in well-salted water until al dente. Drain and let cool slightly.
- Heat olive oil in a skillet. Sauté corn until golden, about 5 minutes. Add jalapeño and cook 1 more minute.
- Whisk together Greek yogurt, mayo, lime juice, Worcestershire, chili powder, and salt. Blend for smoothness if desired.
- In a large bowl, mix pasta, corn mixture, half the cheese, and cilantro. Add dressing and toss to coat.
- Top with remaining cheese, dust with chili powder, and serve with lime wedges.
Notes
For added protein, mix in grilled chicken or black beans. Store leftovers in the fridge up to 3 days. Stir in extra yogurt if it dries out.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 290mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 10mg
Keywords: pasta salad, street corn, healthy, summer, easy, gluten-free option
