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
Scale
- 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