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Healthy Street Corn Pasta Salad

Healthy street corn salad with elote-style charred corn, cotija, cilantro, and lime in a creamy Greek yogurt dressing. Pasta shells or rotini are tossed until glossy, then chilled for a bold Mexican pasta salad flavor.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Mexican-American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 1 lb pasta shells or rotini Use any short pasta shape.
Charred corn
  • 4 cup corn kernels Fresh or frozen works; char for flavor.
Creamy lime dressing
  • 1 count Greek yogurt Plain Greek yogurt for tang and creaminess.
  • 0.25 cup mayonnaise Adds richness; swap for all yogurt if desired.
  • 0.25 cup lime juice Fresh-squeezed recommended.
  • 1 tsp chili powder For smoky heat.
  • 0.5 tsp cumin Warm, earthy flavor.
  • salt To taste.
  • pepper To taste.
Toppings and heat
  • 0.5 cup cotija cheese Crumbled; plus extra for finishing.
  • 0.25 cup cilantro Chopped and added at the end.
  • 1 count jalapeño Dice for even heat.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook and char
  1. Cook the pasta according to package directions, then drain and rinse under cold water to stop cooking.
  2. Char the corn in a hot cast iron skillet until lightly blackened, then spread on a sheet pan to cool slightly.
Mix the dressing
  1. Whisk Greek yogurt, mayonnaise, lime juice, chili powder, cumin, salt, and pepper until smooth and pourable.
Assemble and chill
  1. Combine pasta, charred corn, jalapeño, and half the cotija in a large bowl.
  2. Pour the dressing over the salad and toss until the pasta and corn look evenly coated.
  3. Refrigerate for 1 hour to let the flavors meld, then finish by topping with remaining cotija and cilantro before serving.

Notes

For cleaner char and better texture, char the corn in batches so it browns instead of steams. Refrigerate in a covered container for up to 3 days; stir before serving as dressing can thicken when cold. Freezing isn’t recommended for pasta salads with dairy. For a lighter option, reduce mayonnaise to 2 tbsp and increase Greek yogurt to 1/2 cup to keep the creamy lime coating.