Healthy Street Corn Pasta Salad: A Flavorful Summer Dish
Healthy Street Corn Pasta Salad combines the zesty flavors of Mexican street corn with the convenience of a cold pasta dish, making it perfect for hot summer days, backyard barbecues, or easy meal prep. Whether you’re looking for sides with burgers, camping sides, or a refreshing cold meal for dinner, this recipe delivers. Bursting with charred corn, creamy dressing, and a hint of lime, it’s a crowd-pleaser that’s as easy to make as it is delicious.
Healthy Street Corn Pasta Salad
Ingredients
Equipment
Method
- Cook the pasta al dente according to package instructions, then rinse under cold water and set aside.
- Char the corn in a dry skillet over medium-high heat for 5–6 minutes until slightly blackened. Let cool.
- Mix the dressing by combining yogurt, mayo, lime juice, smoked paprika, chili powder, salt, and pepper.
- Toss everything together pasta, corn, avocado, red onion, jalapeño, and cilantro with the dressing.
- Garnish with cotija cheese and extra lime zest before serving.
Nutrition
Notes
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Let us know how it was!Why You’ll Love It
This dish is a standout for so many reasons. First, it brings the bold, smoky taste of Mexican street corn to a light and refreshing pasta salad. The creamy avocado-lime dressing adds richness without weighing you down, making it ideal for summer pasta dinners or cold meals for summer gatherings. Plus, it’s versatile serve it as a side with grilled burgers or pack it for a picnic. Best of all, it comes together in under 30 minutes, making it a lifesaver for busy weeknights or last-minute potlucks.
Ever tried a pasta salad recipe Italian-style and wished for something bolder? This recipe swaps traditional ingredients for a smoky, tangy twist that keeps every bite exciting. And if you love meal prep, this salad holds up beautifully in the fridge, so you can enjoy it for days.
Ingredients
- 8 oz pasta (fusilli, penne, or elbow)
- 2 cups corn kernels (fresh, canned, or frozen)
- 1 avocado, diced
- 1/4 cup cotija cheese, crumbled
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 jalapeño, seeded and minced (optional)
- 1 lime, juiced and zested
- 1/4 cup Greek yogurt (or sour cream)
- 2 tbsp mayonnaise
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- Salt & pepper, to taste
How to Make
- Cook the pasta al dente according to package instructions, then rinse under cold water and set aside.
- Char the corn in a dry skillet over medium-high heat for 5-6 minutes until slightly blackened. Let cool.
- Mix the dressing by combining yogurt, mayo, lime juice, smoked paprika, chili powder, salt, and pepper.
- Toss everything together pasta, corn, avocado, red onion, jalapeño, and cilantro with the dressing.
- Garnish with cotija cheese and extra lime zest before serving.
Storage & Reheating Tips
This salad tastes best fresh but keeps well in an airtight container for up to 3 days. If the avocado browns, a squeeze of lime juice revives it. Since it’s served cold, no reheating is needed just give it a quick stir before serving again.
FAQs and Conclusion
Can I make this dairy-free?
Absolutely! Skip the cotija or use a vegan cheese substitute, and swap Greek yogurt for coconut yogurt.
What other add-ins work well?
Try black beans, cherry tomatoes, or grilled chicken for extra protein.
Best pasta for this salad? Short shapes like rotini or farfalle hold the dressing well.
How spicy is it? The jalapeño adds mild heat omit it or remove seeds for less spice.
Final Thoughts
Healthy Street Corn Pasta Salad is the ultimate summer dish packed with smoky, tangy, and creamy flavors that pair perfectly with burgers, grilled meats, or as a standalone meal. Plus, it’s meal-prep friendly, so you can enjoy it all week. Ready to try it? Grab your ingredients an
