Healthy Mexican Street Corn Pasta Salad
A vibrant, protein-packed pasta salad blending smoky charred corn, tangy Greek yogurt dressing, and zesty notes of jalapeño and lime. Perfect for a healthy, flavorful twist on comfort food.
Ingredients
- 4 cups fusilli pasta
- 1 tablespoon olive oil
- 3 cups corn kernels
- 1 jalapeño seeds removed and finely diced
- 2 tablespoons Fresh cilantro chopped
- 1/2 cup cotija cheese
- 1/2 teaspoon chili powder
- Lime wedges for serving
- 1/2 cup Greek yogurt
- 2 tablespoons mayonnaise
- 3 tablespoons lime juice
- 1/2 teaspoon Worcestershire sauce or coconut aminos
- 1/4 teaspoon chili powder
- Salt to taste
Instructions
- Bring a large pot of salted water to a boil. Cook fusilli pasta until al dente, then drain.
- Heat olive oil in a skillet over medium-high heat. Add corn and cook, stirring often, until golden and caramelized (5–7 minutes). Add jalapeño, sauté 1 minute, then transfer to a bowl.
- In a separate bowl, whisk together Greek yogurt, mayonnaise, lime juice, Worcestershire sauce,
- chili powder, and salt. Add half the cotija cheese and blend until smooth.
- Toss cooked pasta with charred corn and jalapeño. Pour dressing over the mixture and stir to coat. Top with remaining cotija cheese, cilantro, and fresh lime wedges.
Notes
- Substitute mayonnaise with avocado for a vegan option.
- Store in an airtight container in the fridge for up to 2 days.
- For extra heat, leave jalapeño seeds in (if well-tolerated).