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Healthy Street Corn Pasta Salad

Healthy street corn salad with elote-style charred corn, pasta shells, cotija, and cilantro tossed in a creamy Greek-yogurt lime dressing. Bright, colorful Mexican pasta salad is finished with a cotija and cilantro top for a classic elote vibe.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad base
  • 1 lb pasta shells or rotini Use 12–16 oz dried pasta shells or rotini.
  • 4 cup corn kernels (fresh or frozen, charred) Charred corn gives the classic elote flavor.
  • 1 jalapeño, diced Reduce or omit for less heat.
  • 0.5 cup cotija cheese, crumbled Split to fold in and sprinkle on top.
  • 0.25 cup cilantro, chopped Reserve a little for topping.
  • 0.5 tsp chili powder
  • 0.25 tsp cumin
  • Salt and pepper to taste
Creamy lime dressing
  • 0.5 cup Greek yogurt
  • 0.25 cup mayonnaise
  • 0.25 cup lime juice Fresh-squeezed recommended.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook pasta and char the corn
  1. Cook the pasta shells or rotini according to package directions, then drain and rinse with cold water to stop cooking and cool the pasta.
  2. Char the corn kernels (fresh or frozen, charred) in a hot skillet over medium-high heat until lightly blackened, stirring occasionally for even blistering.
Make the dressing
  1. Whisk together Greek yogurt, mayonnaise, lime juice, chili powder, cumin, salt, and pepper until smooth and creamy.
Assemble and chill
  1. Combine the pasta, charred corn, jalapeño, and half the cotija in a large bowl.
  2. Pour the dressing over the salad and toss to coat, scraping the sides so the pasta is evenly covered.
  3. Refrigerate for 1 hour so the pasta absorbs the lime dressing.
  4. Top with the remaining cotija and cilantro right before serving for fresh flavor and color.

Notes

For best texture, rinse the pasta well with cold water and fully cool it before mixing so the salad doesn’t turn mushy. Refrigerate in a covered container for up to 3 days; do not freeze. If you want it lighter, replace the mayonnaise with 1/4 cup more Greek yogurt for a tangier, lower-fat dressing.