This Healthy Mexican Street Corn Pasta Salad brings all the bold, tangy flavors of elote just in an easy, scoopable pasta salad form. You get tender fusilli, sautéed sweet corn, a little jalapeño kick, and a creamy Greek yogurt-lime dressing that tastes rich but keeps things lighter. It’s the kind of side dish that disappears fast at cookouts, potlucks, and summer BBQs, and it’s easy to prep ahead so you’re not stuck in the kitchen. If you’re looking for a healthy pasta salad that’s still ultra flavorful, this one is a guaranteed crowd-pleaser.
table of contents
Time Breakdown
- Prep Time: 30 minutes
- Cook Time: 0 minutes (quick sauté only)
- Total Time: 30 minutes
- Servings: 6
- Calories: 303 kcal (per serving)
Ingredients List
For the Salad
- 4 cups fusilli pasta (or similar)
- 1 tbsp olive oil
- 3 cups corn kernels (fresh or frozen)
- 1 jalapeño, seeds removed and finely diced
- 2 tbsp fresh cilantro, chopped
- ½ cup cotija cheese (or feta), divided
- ½ tsp chili powder (plus extra for garnish)
- Lime wedges, for serving
For the Dressing
- ½ cup plain Greek yogurt
- 2 tbsp mayonnaise
- 3 tbsp lime juice
- ½ tsp Worcestershire sauce (or coconut aminos)
- ¼ tsp chili powder
- Salt, to taste
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large pot (for pasta)
- Colander
- Large skillet
- Large mixing/serving bowl
- Whisk (or blender/food processor optional)
- Measuring cups & spoons
- Knife + cutting board
Step-by-Step Beginner-Friendly Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Add fusilli and cook according to package directions until al dente. Drain and let cool for 5 minutes.
- Sauté corn: Heat olive oil in a skillet over medium-high heat. Add corn and cook 3–4 minutes, stirring often, until it starts to look lightly golden.
- Add jalapeño: Stir in diced jalapeño and cook 1 minute more. Remove from heat. 🌶️
- Make dressing: In a bowl, whisk Greek yogurt, mayo, lime juice, Worcestershire (or coconut aminos), chili powder, salt, and ¼ cup cotija until smooth and creamy. (Blender option: blitz until extra smooth.)
- Combine: Add pasta, sautéed corn, and jalapeño to a large bowl. Drizzle on dressing and toss until evenly coated.
- Finish: Sprinkle with remaining cotija, cilantro, and a pinch of chili powder. Serve with lime wedges
Pro Tips
- Best texture: Rinse pasta briefly with cool water only if it’s overcooking otherwise just drain and cool.
- Make it smokier: Add ¼ tsp smoked paprika or swap chili powder for tajín.
- Heat control: Want it mild? Use half a jalapeño or swap for diced bell pepper.
- Make ahead: Mix everything except cilantro, then add cilantro right before serving for the freshest flavor.
Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 serving | 303 | 11g | 44g | 10g | 3g | 6g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Healthy Mexican Street Corn Pasta Salad
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add fusilli and cook according to package directions. Drain.
- Heat oil in a skillet over medium-high heat. Add corn and sauté a few minutes, stirring often. Add jalapeño and sauté 1 minute more. Set aside.
- Whisk Greek yogurt, mayo, lime juice, Worcestershire (or coconut aminos), chili powder, salt, and half of the cotija cheese until smooth.
- Place pasta, corn, and jalapeño in a large bowl. Add dressing and toss to coat.
- Top with remaining cotija, cilantro, and a sprinkle of chili powder. Serve with lime wedges.
Nutrition
Notes
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Let us know how it was!Conclusion
This Healthy Mexican Street Corn Pasta Salad is creamy, zesty, and bursting with summer flavo perfect for BBQs, potlucks, and easy lunches. It’s quick to make, easy to customize, and always a crowd favorite.