Description
A fresh and vibrant pasta salad inspired by classic street corn, featuring charred corn, tender pasta, and a light creamy lime dressing. This wholesome dish is perfect as a side or satisfying lunch.
Ingredients
- 12 oz short pasta (rotini, bow ties, or penne)
- 2 cups fresh or frozen corn kernels
- 1 tablespoon olive oil
- 3/4 cup plain Greek yogurt
- 1/4 cup light mayonnaise
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup crumbled cotija or feta cheese
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
Instructions
- Cook pasta in salted boiling water according to package directions until al dente.
- Drain and rinse under cool water. Set aside to cool completely.
- Heat olive oil in a skillet over medium-high heat. Add corn and cook until lightly charred, stirring occasionally. Remove from heat and let cool.
- In a large bowl, whisk together Greek yogurt, light mayonnaise, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth.
- Add cooled pasta, charred corn, diced red onion, chopped cilantro, and crumbled cheese to the bowl.
- Toss gently until evenly coated with the dressing.
- Refrigerate for at least 30 minutes before serving.
- Stir before serving and adjust seasoning or add extra lime juice if desired.
Notes
- Drain and dry canned corn well before charring.
- Add diced avocado for extra creaminess.
- Mix in grilled chicken or black beans for added protein.
- Refresh leftovers with a spoonful of yogurt or squeeze of lime.
- Substitute gluten-free pasta if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 340 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 13 g
- Cholesterol: 15 mg
