Healthy Street Corn Pasta Salad
This Healthy Street Corn Pasta Salad is a lightened-up, flavor-packed twist on Mexican Elote—made with smoky grilled corn, protein-rich Greek yogurt, lime, spices, and your favorite pasta. Perfect for summer BBQs, quick weeknight meals, or make-ahead lunches, this creamy salad delivers bold flavor without the heavy mayo.
Equipment
- Medium pot (for boiling pasta)
- Grill pan, outdoor grill, or cast iron skillet (for corn)
- Large mixing bowl
- Chef’s knife and cutting board
- Citrus juicer or microplane (for zest)
- Salad tongs or serving spoon
Ingredients
Base:
- 2 cups cooked pasta (elbow, rotini, or chickpea-based)
- 2 cups grilled corn kernels (fresh, frozen, or canned)
Creamy Dressing:
- ½ cup plain Greek yogurt (or mashed avocado for dairy-free)
- Juice + zest of 1 lime
- 1 tsp chili powder
- ½ tsp smoked paprika
- ¼ tsp ground cumin
- ¼ tsp sea salt (or to taste)
Mix-ins:
- ½ cup crumbled cotija or feta cheese
- ¼ cup diced red onion
- 1 jalapeño, deseeded and finely chopped (optional)
- ¼ cup chopped cilantro (optional)
Optional Add-Ins:
- ½ cup black beans
- 1 cup grilled chicken or shrimp
- ½ cup diced bell pepper
- ½ avocado, cubed
- Baby spinach or arugula (for serving)
Instructions
Cook the Pasta
- Bring a medium pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain and rinse under cold water. Set aside.
Grill or Char the Corn
- Grill fresh corn on an outdoor grill or grill pan until lightly charred (8–10 minutes). Let cool and cut kernels from the cob. Alternatively, sauté frozen or canned corn in a dry skillet until slightly browned.
Prep the Dressing
- In a large mixing bowl, whisk together Greek yogurt, lime juice, lime zest, chili powder, paprika, cumin, and salt until smooth.
Combine Ingredients
- Add the cooked pasta, grilled corn, red onion, jalapeño, cilantro, cheese, and any optional add-ins to the bowl. Toss gently until evenly coated.
Chill & Serve
- Cover and refrigerate for 30 minutes to allow flavors to meld (optional). Taste and adjust seasoning if needed. Serve cold or at room temperature.
Notes
- Dairy-Free Option: Use mashed avocado or dairy-free yogurt and vegan feta.
- Make Ahead: Store undressed and toss just before serving to preserve freshness.
- Storage: Keeps in the fridge for up to 4 days in an airtight container.
- Flavor Tip: Fresh lime zest and charring the corn add essential depth and brightness.
- Add Protein: Black beans, grilled chicken, or shrimp make this a complete meal.
- Gluten-Free: Substitute gluten-free pasta to make the dish GF-friendly.