Go Back

Healthy Street Corn Pasta Salad

Healthy street corn salad with charred corn, cotija, cilantro, and lime in a creamy Greek-yogurt dressing. Elote pasta salad style with a quick toss and an hour of chilling for bold, spoonable flavor.
Print Recipe Pin Recipe
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: 420
Ingredients Equipment Method Notes

Ingredients
  

Pasta shells or rotini
  • 1 lb pasta shells or rotini
Corn kernels
  • 4 cup corn kernels fresh or frozen; char to lightly blacken
Creamy dressing base
  • 0.5 cup Greek yogurt
  • 0.25 cup mayonnaise
  • 0.25 cup lime juice
Seasonings
  • 1 tsp chili powder
  • 0.5 tsp cumin
  • 0.1 salt and pepper to taste
Street corn toppings
  • 0.5 cup cotija cheese, crumbled divide for mixing and topping
  • 0.25 cup cilantro, chopped
  • 1 jalapeño, diced

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook pasta
  1. Cook pasta shells or rotini according to package directions, then drain and rinse under cold water until cool. Transfer to a large bowl so it doesn’t steam.
Char the corn
  1. Heat a cast iron skillet over high heat until hot, then add corn kernels in an even layer. Cook for 4 to 6 minutes, stirring occasionally, until lightly blackened and the corn looks golden with char spots.
Make the creamy lime dressing
  1. Whisk Greek yogurt, mayonnaise, lime juice, chili powder, cumin, salt, and pepper until smooth and evenly colored. Taste and adjust seasoning if needed.
Combine and chill
  1. Combine pasta shells or rotini, charred corn kernels, jalapeño, and half the cotija cheese in the large bowl. Toss gently so the corn and pasta are evenly distributed.
  2. Pour the dressing over the salad and toss until every piece is coated with a creamy sheen. Scrape the bottom of the bowl to lift any dry spots.
  3. Refrigerate for 1 hour to let flavors meld and thicken slightly. Cover the bowl so the top doesn’t dry out.
Finish and serve
  1. Top the chilled salad with the remaining cotija cheese and the chopped cilantro right before serving. Add lime wedges beside the bowl for a bright finish.

Notes

For best char, spread corn kernels in a thin layer so they sear instead of steam; work in batches if needed. Refrigerate in an airtight container for up to 3 days—add cilantro just before serving for the freshest flavor. Freezing isn’t recommended because the creamy dressing can separate after thawing. Dietary swap: use dairy-free Greek yogurt and a mayo made without eggs for a dairy-free version.