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Healthy Street Corn Pasta Salad

A light and flavorful pasta salad inspired by Mexican street corn, featuring charred corn, a creamy Greek yogurt dressing, and fresh vegetables.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Healthy, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz short-cut pasta (penne, rotini, or your choice) Use gluten-free pasta if needed.
  • 1 cup charred corn Fresh or frozen, charred for best flavor.
  • 1 jalapeño Diced, adjust amount for spice preference.
  • 1/2 cup red onion Diced.
  • 1 cup bell pepper Diced.
  • 1 can black beans Rinsed and drained, optional for extra protein.
Dressing
  • 1 cup Greek yogurt For a creamy base.
  • 2 tbsp lime juice Freshly squeezed for best flavor.
  • 1 tsp chili powder For spice and flavor.
  • 1/2 tsp smoked paprika Optional, adds a smoky flavor.
  • 1 cup cotija cheese or feta For a tangy finish.
Herbs
  • 1/4 cup fresh cilantro Chopped, optional for garnish.

Method
 

Cooking Pasta
  1. Boil salted water and cook the short-cut pasta according to package instructions. Drain and rinse with cold water to cool.
Char the Corn
  1. In a skillet, char the corn over medium heat until it smells nutty and has dark, toasty spots. Set aside.
Prepare Vegetables and Dressing
  1. Dice the jalapeño, red onion, and bell pepper.
  2. In a bowl, mix Greek yogurt, lime juice, chili powder, and smoked paprika until smooth.
Combine Ingredients
  1. In a large bowl, combine the cooled pasta, charred corn, diced vegetables, and black beans.
  2. Pour the dressing over the salad and mix well. Add cotija cheese and fresh cilantro, if using.
Serve and Store
  1. Taste and adjust seasoning if needed. Serve immediately or refrigerate for later. The salad tastes even better the next day.

Notes

For best results, store the dressing separately until ready to serve to prevent sogginess. Adjust lime juice to taste if the salad seems flat.