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Healthy Street Corn Pasta Salad

Healthy street corn salad with elote-style flavors: charred corn, cotija, and cilantro folded into creamy Greek yogurt dressing. Pasta shells or rotini are tossed until coated, then chilled for a scoopable Mexican pasta salad texture.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling 1 hour
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Mexican-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad base
  • 1 lb pasta shells or rotini Use any small pasta shape that holds charred corn and dressing.
  • 4 cup corn kernels Fresh or frozen works; char for best elote flavor.
  • 1 jalapeño Dice finely for even heat.
  • 0.25 cup cilantro Chop and reserve a bit for topping.
  • 0.5 cup cotija cheese Crumbled; reserve half to finish at serving.
Creamy dressing
  • 0.5 cup Greek yogurt Plain Greek yogurt keeps it lighter than sour cream.
  • 0.25 cup mayonnaise Adds creaminess; adjust to taste.
  • 0.25 cup lime juice Fresh-squeezed recommended.
  • 1 tsp chili powder Smoky heat for street-corn vibe.
  • 0.5 tsp cumin Warm, earthy spice.
  • salt To taste.
  • pepper To taste.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook pasta and char corn
  1. Cook pasta according to package directions until al dente, then drain and rinse with cold water to stop the cooking.
  2. Heat a hot skillet over high heat and char corn kernels until lightly blackened, stirring occasionally for even spots.
Make dressing
  1. Whisk Greek yogurt, mayonnaise, lime juice, chili powder, cumin, salt, and pepper until smooth and pourable.
Assemble and chill
  1. Combine pasta, charred corn, jalapeño, and half the cotija cheese in a large bowl.
  2. Pour the dressing over the salad and toss until every piece looks glossy and coated.
  3. Refrigerate for 1 hour, uncovered or loosely covered, so flavors meld and the salad thickens slightly.
  4. Top with remaining cotija cheese and cilantro right before serving for bright color and fresh herb aroma.

Notes

For the brightest char, spread corn in an even layer in the skillet and avoid overcrowding, so you get blackened edges instead of steaming. Store in the refrigerator up to 3 days in a sealed container; freeze not recommended because the yogurt dressing can break. For a dairy-light swap, use plain nonfat Greek yogurt and reduce mayonnaise to 2 tablespoons while keeping lime and spices the same.