Name: Healthy Street Corn Pasta Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups whole wheat pasta (uncooked); 2 cups grilled corn kernels (about 3 ears); 1 cup cherry tomatoes, halved; ½ cup red bell pepper, diced; ¼ cup red onion, finely chopped; ¼ cup fresh cilantro, chopped; ½ cup plain Greek yogurt; 2 tablespoons fresh lime juice; 1 teaspoon chili powder; ½ teaspoon salt; ¼ teaspoon black pepper; ¼ cup crumbled feta cheese (optional)

Let Me Tell You About This Wild Salad I Can't Stop Making

You know those recipes you stumble on by accident, and suddenly they're in heavy rotation? That’s this Healthy Street Corn Pasta Salad for me. I first tried making it after a block party, when I seriously overestimated how much corn I needed (turns out, 8 ears is... a lot). But the real kicker was, my neighbor Steve—who insists he can't cook—ended up raving about it, which, honestly, still makes me laugh a little. This salad’s basically what happens when you want elote vibes but don’t want to risk getting corn stuck in your teeth at a picnic.

Why You'll Love This Salad (And Why I Keep Making It)

I make this whenever I’m craving something light but not, you know, rabbit food. My family goes bananas for it because it’s one of those dishes that feels like junk food but somehow isn’t. (And, yes, I’ve tried to pass it off as a main for dinner—sometimes it actually works.) Also, you can prep most of it ahead, which means less last-minute scrambling. The only thing that used to trip me up was getting the dressing just right, but after a few attempts (including one where I may have dropped my entire bowl of pasta—RIP), I think I’ve nailed it.

Here’s What You’ll Need (Substitutions Welcome!)

2 cups cooked pasta (I usually go for fusilli; but, honestly, penne or even those little shells work—macaroni’s kind of fun too)
2 cups corn kernels (fresh off the cob is best, but I’ve used frozen in winter and it’s honestly fine—my grandmother always said to use Green Giant, but I’ve never noticed a huge difference)
½ cup crumbled cotija cheese (or feta, if you can’t find cotija—Trader Joe’s has both, which is handy)
⅓ cup Greek yogurt (sour cream’s fine too, or even a mix of both, if you’re feeling wild)
2 tablespoons mayo (I know, I know, but it just works. Avocado mayo is my usual pick now, but regular is great!)
Juice of 1 lime (sometimes I use lemon if I’m out of limes, but lime is the gold standard here)
½ teaspoon chili powder (or smoked paprika for a twist)
¼ cup chopped cilantro (or parsley, honeslty, if you’re one of those anti-cilantro folks)
2 scallions, sliced thin (red onion works too, but my kids always fish it out, so I stopped bothering)
Salt and pepper, to taste (I use flaky salt, because it feels fancy)
Optional: 1 jalapeño, minced (for spice—sometimes I skip it if I’m feeling cautious)

So, How Do You Actually Make This?

Boil your pasta according to the package—don’t overcook it; nobody likes mushy pasta (trust me, I’ve tried).
While the pasta’s doing its thing, char your corn. You can do this in a hot skillet with a splash of oil, or even just toss it on the grill if you’ve got it fired up. It should get a few delicious brown spots—don’t stress if it doesn’t look super even.
Let the pasta and corn cool a bit (this is where I usually sneak a taste—just quality control, right?).
In a big bowl, whisk together the Greek yogurt, mayo, lime juice, chili powder, salt, and pepper. I like to taste here and adjust—sometimes it needs more lime, sometimes a pinch more salt.
Toss in the cooled pasta and corn. Mix it all around until everything is coated (it’ll look a bit gloopy at first, but it evens out).
Add the cotija, cilantro, scallions, and jalapeño if you’re using it. Mix gently—don’t crush the cheese too much, unless you like it extra creamy.
Chill for at least half an hour. Or eat it straight away if you’re impatient—no judgement.

Notes From My Many... Experiments

Once I got lazy and skipped charring the corn; it’s still good, but you definitely miss a bit of that smoky punch.
If you use whole wheat pasta, it holds up really well, but the flavor’s a bit more, uh, nutty? Which I dig, but my kids not so much.
Actually, I find letting it sit overnight makes the flavors pop. But it does get a bit drier, so I sometimes stir in a splash of lime juice before serving.

If You Wanna Tweak It (Or: My Trials, Errors, and Oddballs)

Added grilled chicken once—tasty, but kinda lost the street corn magic, so I stick to vegetarian now.
I tried swapping Greek yogurt for vegan mayo once for a friend—wasn’t awful, but kinda lost that tang. Maybe add extra lime if you go that route.
Black beans are a fun add (and make it more filling). Love this with diced avocado, too—just don’t mix the avocado in until right before serving, or it gets a bit sad and mushy.

Got The Right Gear? Don’t Sweat It

Big mixing bowl is essential, though I once made this in a giant salad spinner bowl (don’t ask). If you don’t have a grill for the corn, stovetop works fine—heck, I’ve even used a kitchen torch in a pinch (not recommended if you’re easily startled).

How To Store (Though It Never Lasts Long...)

Stick leftovers in an airtight container in the fridge; it’ll keep at least 2 days, maybe 3. Though honestly, in my house it never lasts more than a day! If it dries out, stir in a spoonful of yogurt or a squeeze more lime.

How I Like To Serve It

We usually pile it high in a big shallow bowl, maybe topped with extra cotija and a few lime wedges. Sometimes I bring tortilla chips to scoop it up—my cousin calls this “deconstructed nachos,” which, well, sure. Serve cold, or at room temp if you forgot to chill it (guilty as charged).

A Few Pro Tips (Learned The Hard Way)

Don’t rush chilling it—once, I served it basically warm and the flavors weren’t right. Give it at least 30 minutes so everything mingles.
If you overcook the pasta, the salad gets weirdly sticky. Al dente’s your friend.
I once tried bottled lime juice—eh, it works in a pinch, but fresh is honestly worth the tiny bit of extra fuss.

FAQ: Questions I Get (And Sometimes Ask Myself)

Can I make this gluten-free? Yep, just use your favorite gluten-free pasta. I like the Banza chickpea one—doesn’t get mushy!
What if I don’t like cilantro? Totally fine—use parsley, or just skip it. No need to stress.
Can I make it ahead? Absolutely, actually I think it tastes better the next day (but maybe that’s just me). If you do, give it a stir and a fresh splash of lime before serving.
Is there a vegan version? Sure, try vegan mayo and skip the cheese, or use a vegan feta—I’ve heard Violife is pretty good, but haven’t tried it myself.
How spicy is it? Not very, unless you go wild with the jalapeño. Control the heat with how much chili you add.
Can I freeze this? I wouldn’t. The texture gets all kinds of weird. Just make a smaller batch if you’re worried.

If you want to see what real-deal Mexican street corn is like, Serious Eats has a great guide. Or check out Cookie and Kate’s salad version for another twist. I borrow ideas from both sometimes—no shame!

And, in case you’re wondering, yes I do occasionally eat this straight from the mixing bowl while hiding in the kitchen, because sometimes it’s just that kind of day. Give it a go, and let me know if you find a fun twist—I’m always looking for excuses to make this again.

Healthy Street Corn Pasta Salad