Go Back

Healthy Street Corn Pasta Salad

A vibrant, healthy pasta salad featuring charred corn, avocado, crumbled cheese, and a creamy, lightened-up Greek yogurt lime dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 16 oz short pasta radiatori or rotini
  • 4 cups corn kernels fresh or frozen/thawed
  • 1 tbsp olive oil
  • 0.5 cup cotija or feta cheese crumbled
  • 1 large avocado diced
  • 0.25 cup fresh basil or cilantro chopped
Creamy Dressing
  • 0.5 cup plain Greek yogurt
  • 3 tbsp mayonnaise
  • 2 tbsp fresh lime juice
  • 1 clove garlic minced
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • Large Pot
  • Cast Iron Skillet
  • Large Mixing Bowl
  • Whisk

Method
 

  1. Boil the pasta in heavily salted water until al dente. Drain, rinse under cold water to cool, and place in a large bowl.
  2. Heat olive oil in a cast-iron skillet over high heat. Add the corn kernels and let sit undisturbed for 2-3 minutes to char. Stir and repeat until roasted. Let cool.
  3. In a small bowl, whisk together the Greek yogurt, mayonnaise, lime juice, garlic, chili powder, smoked paprika, salt, and pepper until smooth.
  4. Add the charred corn to the bowl with the pasta. Pour the dressing over the top and toss well to coat.
  5. Gently fold in the crumbled cheese, diced avocado, and fresh basil.
  6. Serve immediately or chill in the refrigerator for 1 hour to let flavors meld.

Notes

If making ahead, wait to add the diced avocado until right before serving so it does not turn brown.