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Healthy Street Corn Pasta Salad

A creamy, zesty, and healthier twist on Mexican Elote, featuring charred corn, avocado, and a Greek yogurt lime dressing tossed with fusilli pasta.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mexican-Inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Pasta Salad Base
  • 16 oz fusilli or rotini pasta dry
  • 3 cups corn kernels fresh, frozen, or canned
  • 2 large avocados diced
  • 1 cup Cotija cheese crumbled (or feta)
  • 0.5 cup fresh cilantro or basil chopped
  • 0.25 cup red onion finely diced
Creamy Dressing
  • 0.5 cup Greek yogurt plain
  • 0.25 cup light mayonnaise
  • 3 tbsp lime juice freshly squeezed
  • 1 clove garlic minced
  • 1 tsp chili powder
  • 0.5 tsp cumin
  • 0.5 tsp smoked paprika

Equipment

  • Large Pot
  • Skillet or Grill pan
  • Mixing bowls
  • Whisk

Method
 

  1. Cook pasta in salted boiling water according to package directions until al dente. Drain and rinse with cold water.
  2. While pasta cooks, heat a skillet over medium-high heat. Add corn kernels and cook until charred and golden brown (about 5-6 minutes).
  3. In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, minced garlic, chili powder, cumin, paprika, salt, and pepper.
  4. In a large bowl, combine cooled pasta, charred corn, red onion, and half the herbs.
  5. Pour dressing over the pasta mixture and toss to coat evenly.
  6. Gently fold in the diced avocado and crumbled Cotija cheese.
  7. Garnish with remaining herbs and a sprinkle of chili powder. Serve chilled or at room temperature.

Notes

For best results, char fresh corn on the cob on a grill before slicing kernels off.