Healthy Street Corn Pasta Salad: The Ultimate Summer Side Dish

If you have ever found yourself craving the smoky, tangy, and creamy flavors of traditional Mexican Street Corn (Elote) but wanted something hearty enough to stand as a meal or a substantial side, this Healthy Street Corn Pasta Salad is your answer. It is the perfect marriage of comfort food and fresh produce, bringing together the charred sweetness of corn with the satisfying chew of pasta, all tossed in a lighter, protein-packed dressing.

This dish has quickly become a staple for backyard barbecues, meal-prep lunches, and potlucks. Unlike heavy mayo-laden salads that leave you feeling sluggish, this version uses a smart swap of Greek yogurt to keep things creamy yet bright. It is vibrant, textured, and incredibly photogenic with its pops of yellow corn, green avocado, and dusting of chili powder.

Why You Will Love This Recipe

There are countless pasta salad recipes out there, but this one stands out for several undeniable reasons:

Flavor Explosion: It hits every taste bud—sweet corn, salty cotija cheese, tang from the lime, and a kick of spice from the chili powder.
Healthier Twist: By cutting the mayonnaise with Greek yogurt, we reduce the saturated fat while boosting the protein content, making it a guilt-free indulgence.
Texture Heaven: The crunch of the charred corn, the creaminess of the avocado, the crumble of the cheese, and the al dente pasta create the perfect bite every time.
Versatile: It works great warm or cold, making it perfect for leftovers or picnics.

Ingredients

To recreate this vibrant dish, you will need the following fresh ingredients. We focus on quality produce to really let the simple flavors shine.

For the Salad Base

Pasta – 1 pound (16 oz) of Fusilli, Rotini, or any short corkscrew pasta. These shapes are best for holding onto the corn kernels and dressing.
Corn – 3 to 4 cups of corn kernels. Fresh off the cob is best, but frozen (thawed) or canned works too.
Avocado – 2 large ripe avocados, diced into cubes.
Cheese – 1 cup crumbled Cotija cheese. If you cannot find Cotija, Feta is a salty and crumbly substitute that works perfectly.
Fresh Herbs – ½ cup chopped fresh cilantro (or basil if you prefer a sweeter herbal note).
Red Onion – ¼ cup finely diced red onion for a bit of sharp crunch.
Jalapeño – 1 small jalapeño, seeded and minced (optional, for heat).

For the Creamy Elote Dressing

Greek Yogurt – ½ cup plain non-fat or low-fat Greek yogurt. This provides the thick, creamy base.
Mayonnaise – ¼ cup light mayonnaise. You need a little bit to get that authentic rich flavor.
Lime Juice – 3 tablespoons fresh lime juice (about 1-2 limes).
Garlic – 1 clove, minced or grated.
Spices – 1 teaspoon chili powder (or Tajín for extra tang), ½ teaspoon cumin, and ½ teaspoon smoked paprika.
Seasoning – Salt and black pepper to taste.

Instructions

Follow these simple steps to bring this street corn pasta salad to life in under 30 minutes.

1. Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Do not overcook, or the salad will become mushy. Drain the pasta and rinse it briefly under cold water to stop the cooking process and cool it down. Transfer to a large mixing bowl.

2. Char the Corn

While the pasta is cooking, prepare your corn.
Stovetop method: Heat a cast-iron skillet over medium-high heat with a teaspoon of oil. Add the corn kernels and let them cook undisturbed for 2-3 minutes until they start to brown and char. Stir and cook for another 2 minutes.
Grill method: If using fresh cobs, grill them directly on the grates until charred on all sides, then slice the kernels off.

3. Make the Dressing

In a small bowl or jar, whisk together the Greek yogurt, mayonnaise, lime juice, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Taste and adjust the seasoning—add more lime for acidity or more salt if needed. The dressing should be punchy and flavorful.

4. Assemble the Salad

Add the charred corn, diced red onion, jalapeño (if using), and about half of the cilantro/basil to the large bowl with the pasta. Pour the dressing over the top.

5. Toss and Garnish

Gently toss everything until the pasta and vegetables are evenly coated in the creamy dressing. deeply gently fold in the diced avocado and the crumbled Cotija cheese at the very end so they don’t get smashed. Season with extra salt and pepper if desired.

6. Serve

Transfer to a serving bowl. Garnish with the remaining fresh herbs, a sprinkle of chili powder or Tajín, and a wedge of lime on the side. Serve immediately or chill for 30 minutes to let flavors meld.

Tips for Success

Don’t skip the char: The “street corn” flavor comes from that smoky, browned corn. If you just boil the corn, you lose a major depth of flavor.
Avocado timing: If you are making this ahead of time, wait to add the avocado until right before serving to prevent it from turning brown.
Cool the pasta: Make sure your pasta is cool or at least room temperature before adding the dressing. If the pasta is hot, the yogurt-based dressing may separate or become oily.
Spice level: Customize the heat. Use smoked paprika for mild smokiness, cayenne for heat, or just stick to chili powder for a standard Tex-Mex flavor profile.

Variations and Substitutions

This recipe is incredibly flexible. Here are a few ways to switch it up based on your dietary needs or pantry staples:

Make it Gluten-Free: simply use your favorite gluten-free pasta, such as chickpea pasta or brown rice fusilli.
Protein Boost: Add grilled chicken strips, black beans, or grilled shrimp to turn this side dish into a massive main course.
Vegan Option: Swap the Greek yogurt and mayo for a plant-based yogurt and vegan mayo. Use almond ricotta or a vegan feta alternative instead of Cotija.
Vegetable Overload: Feel free to toss in diced red bell peppers, cherry tomatoes, or cucumber for extra crunch and nutrition.

Storage and Leftovers

This pasta salad stores surprisingly well, though it is best eaten within the first 24 hours.

Refrigerator: Store in an airtight container for up to 3 days. The pasta will absorb some of the dressing as it sits, so you may want to stir in a splash of water or extra lime juice to loosen it up before serving leftovers.
Freezing: We do not recommend freezing this dish. The yogurt dressing will separate, and the vegetables (especially the avocado) will lose their texture.

Serving Suggestions

This Healthy Street Corn Pasta Salad is the ultimate companion for summer meals. It pairs beautifully with:

Grilled steak or carne asada tacos.
BBQ chicken thighs or wings.
Vegetarian black bean burgers.
A simple plate of sliced watermelon and cold drinks.

Whether you call it Elote Pasta Salad or simply the best corn salad you have ever had, this recipe is guaranteed to be a crowd-pleaser. It captures the essence of summer street food in a bowl—messy, creamy, zesty, and undeniably delicious.