Healthy Street Corn Pasta Salad
A refreshing pasta salad that combines the flavors of Mexican street corn with a creamy dressing.
Ingredients
Main Ingredients
- 4 cups fusilli pasta
- 1 tablespoon olive oil
- 3 cups corn kernels
- 1 unit jalapeno seeds removed and finely diced
- 2 tablespoons fresh cilantro chopped
- 0.5 cup cotija cheese or feta cheese, divided
- 0.5 teaspoon chili powder
- 0.5 cup Greek yogurt
- 2 tablespoons mayonnaise
- 3 tablespoons lime juice
- 0.5 teaspoon Worcestershire sauce or coconut aminos
- 0.25 teaspoon chili powder
- 1 unit lime wedges for serving
- Salt to taste
Instructions
- Boil a large pot of salted water and cook the fusilli pasta according to package instructions, usually about 8-10 minutes. Drain and set aside, allowing it to cool slightly.
- In a skillet over medium-high heat, sauté the corn kernels in olive oil for about 5 minutes or until they start to get a nice char, stirring occasionally for even cooking. Add the diced jalapeño and sauté for an additional minute to soften. Set aside to cool.
- For the dressing, in a bowl, whisk together Greek yogurt, mayonnaise, lime juice, Worcestershire sauce, chili powder, salt, and half of the cotija cheese until well combined. If you prefer a smoother dressing, blend these ingredients in a food processor.
- In a large serving bowl, combine the cooked pasta, sautéed corn, and jalapeño. Drizzle the desired amount of dressing over the salad and toss to coat evenly. Remember, you can always add more dressing later if needed.
- Sprinkle the remaining cotija cheese, chopped cilantro, and an extra dash of chili powder over the top for added flavor and presentation. Serve with lime wedges on the side for an extra zesty kick.
Notes
You can add grilled chicken or shrimp to make this salad a complete meal. Adjust the spice level by adding more or less jalapeno and chili powder to suit your taste.