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Healthy Street Corn Pasta Salad

Healthy Street Corn Pasta Salad

Healthy Street Corn Pasta Salad is your ultimate go-to for a vibrant, flavor-packed meal that’s perfect for picnics, potlucks, or a refreshing weeknight dinner. This recipe delivers the iconic taste of elote in a convenient, crowd-pleasing pasta salad format, making healthy eating deliciously accessible.
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Prep Time 15 minutes
Cook Time 30 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound short pasta (such as rotini, penne, or farfalle), cooked according to package directions and drained
  • 2 cups fresh or frozen corn kernels (if using frozen, thaw and drain)
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, finely diced
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup crumbled cotija cheese (or feta cheese as a substitute)
  • 1/4 cup mayonnaise (or plain Greek yogurt for a lighter option)
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • to taste salt and freshly ground black pepper
  • a pinch cayenne pepper Optional, for extra heat

Equipment

  • Large mixing bowl
  • Small separate bowl
  • Skillet (Optional)

Method
 

  1. Begin by cooking your chosen short pasta according to the al dente instructions on the package. Once cooked, drain the pasta thoroughly and rinse it with cold water to prevent it from sticking together. Set aside in a large mixing bowl.
    1 pound short pasta (such as rotini, penne, or farfalle), cooked according to package directions and drained
  2. If you’re using fresh corn, you can grill it for a smoky flavor or simply sauté it in a skillet with a touch of olive oil until slightly tender and lightly golden. If using frozen corn, ensure it's fully thawed and drained. Add the prepared corn kernels to the bowl with the pasta.
    2 cups fresh or frozen corn kernels (if using frozen, thaw and drain)
  3. To the bowl containing the pasta and corn, add the halved cherry tomatoes and the finely diced red onion. Gently toss to combine these fresh ingredients with the base. Sprinkle in the chopped fresh cilantro and the crumbled cotija cheese.
    1 pound short pasta (such as rotini, penne, or farfalle), cooked according to package directions and drained, 2 cups fresh or frozen corn kernels (if using frozen, thaw and drain), 1 cup cherry tomatoes, halved, 1/2 red onion, finely diced, 1/2 cup chopped fresh cilantro, 1/4 cup crumbled cotija cheese (or feta cheese as a substitute)
  4. In a small separate bowl, whisk together the mayonnaise (or Greek yogurt), fresh lime juice, chili powder, smoked paprika, garlic powder, salt, and freshly ground black pepper. If you like a little heat, add a pinch of cayenne pepper. Whisk until the dressing is smooth and well-emulsified.
    1/4 cup mayonnaise (or plain Greek yogurt for a lighter option), 2 tablespoons lime juice, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, to taste salt and freshly ground black pepper, a pinch cayenne pepper
  5. Pour the prepared dressing over the pasta, corn, vegetables, and cheese mixture. Gently toss everything together using large spoons or spatulas until all the ingredients are evenly coated with the creamy dressing. Ensure every bite will be infused with flavor.
    1 pound short pasta (such as rotini, penne, or farfalle), cooked according to package directions and drained, 2 cups fresh or frozen corn kernels (if using frozen, thaw and drain), 1 cup cherry tomatoes, halved, 1/2 red onion, finely diced, 1/2 cup chopped fresh cilantro, 1/4 cup crumbled cotija cheese (or feta cheese as a substitute), 1/4 cup mayonnaise (or plain Greek yogurt for a lighter option), 2 tablespoons lime juice, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, to taste salt and freshly ground black pepper, a pinch cayenne pepper
  6. Before serving, taste the pasta salad and adjust the seasonings as needed. You might want to add a little more salt, pepper, lime juice, or chili powder to suit your personal preference.
    2 tablespoons lime juice, 1 teaspoon chili powder, to taste salt and freshly ground black pepper
  7. For the best flavor, cover the bowl and refrigerate the Healthy Street Corn Pasta Salad for at least 30 minutes before serving. This allows the flavors to meld beautifully. Serve chilled as a side dish or a light main course.

Notes

This salad is best served chilled. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.