Description
This Healthy Street Corn Pasta Salad combines wholesome whole wheat pasta with charred corn, creamy avocado, and a zesty lime and chili yogurt dressing. Inspired by the flavors of Mexican street corn, this salad is fresh, flavorful, and perfect as a light meal or a side dish.
Ingredients
Scale
Salad Ingredients
- 8 ounces whole wheat pasta (penne or rotini)
- 2 cups corn kernels (fresh, frozen, or canned)
- 1/2 cup cotija cheese, crumbled
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, seeded and chopped
- 1 avocado, diced
Dressing Ingredients
- 1/4 cup Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Cook Pasta: Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
- Char Corn: Heat a large skillet over medium heat and sauté the corn kernels until slightly charred and golden, about 5 minutes. If using canned corn, be sure to drain and pat dry before cooking for best results.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooked pasta, charred corn, crumbled cotija cheese, diced red onion, chopped cilantro, chopped jalapeño, and diced avocado.
- Make Dressing: In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, chili powder, and smoked paprika. Season the dressing with salt and pepper to taste.
- Toss Salad: Pour the dressing over the pasta and corn mixture. Toss thoroughly until all ingredients are evenly coated with the dressing.
- Chill: Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld together and enhance the taste.
- Serve: Serve the salad cold or at room temperature. Garnish with additional crumbled cotija cheese and fresh cilantro if desired.
Notes
- For best texture, use fresh or frozen corn instead of canned, but canned works well if drained and dried thoroughly.
- You can adjust the heat by including or excluding the jalapeño seeds according to your spice preference.
- This salad can be made a few hours in advance and stored refrigerated; just add avocado right before serving to avoid browning.
- Whole wheat pasta adds fiber and nutrients, but you may substitute your favorite pasta shape if preferred.
- To make it vegan, substitute the cotija cheese with a vegan cheese alternative and use vegan mayonnaise and yogurt.
