If you’re looking for the perfect summer side dish that combines bold flavors with healthy ingredients, look no further than Healthy Street Corn Pasta Salad. This vibrant and refreshing dish blends the zesty, creamy richness of Mexican street corn (also known as elote) with the comfort of classic pasta salad—without the guilt. Packed with protein-rich Greek yogurt, fresh corn, and aromatic spices, it’s the kind of dish that steals the show at BBQs, potlucks, or weeknight dinners.

Unlike traditional pasta salads loaded with mayonnaise and sour cream, this version is made with lighter ingredients that don’t sacrifice flavor. You’ll still enjoy that familiar creamy texture, but with added benefits like extra protein and healthy fats. Not to mention, corn itself is more than just delicious—it’s also nutritious. According to Harvard’s Nutrition Source, corn provides fiber, B vitamins, and antioxidants.

The real game-changer in this recipe is Greek yogurt. Not only does it create a silky, tangy dressing, but it’s also packed with probiotics and calcium. As noted by the Cleveland Clinic, Greek yogurt supports gut health and helps you feel fuller longer, making it a smart alternative to traditional creamy dressings.

Why You’ll Love This Salad

Gluten-free and whole wheat pasta options make it adaptable to dietary needs
Fresh summer corn adds a natural sweetness and crunch
Protein-packed dressing satisfies without being heavy
Cotija cheese or feta gives a salty kick that elevates every bite
Quick to make—ideal for busy nights or meal prepping
Easily customized to suit your spice tolerance or pantry

Ingredients You’ll Need

This recipe is all about balance: creamy meets zesty, fresh meets savory. Here’s what you’ll need:

For the Salad:

4 cups fusilli pasta (or penne, rotini, bow tie, or a gluten-free alternative)
1 tbsp olive oil
3 cups corn kernels (fresh, canned, or frozen)
1 jalapeño, seeds removed and finely chopped
2 tbsp chopped fresh cilantro
1/2 cup cotija cheese (substitute: feta)
1/2 tsp chili powder
Lime wedges for serving

For the Dressing:

1/2 cup Greek yogurt
2 tbsp mayonnaise
3 tbsp fresh lime juice
1/2 tsp Worcestershire sauce (or coconut aminos)
1/4 tsp chili powder
Salt to taste

Step-by-Step Preparation Guide

1. Cook the Pasta

Bring a large pot of salted water to a boil.
Cook pasta al dente according to the package directions.
Drain and rinse with cold water to stop the cooking process.

2. Roast the Corn

Heat olive oil in a skillet over medium-high heat.
Add corn and sauté for 4–5 minutes until slightly charred.
Add jalapeño and cook for an additional minute. Remove from heat.

3. Make the Dressing

In a bowl, whisk together Greek yogurt, mayo, lime juice, Worcestershire sauce, chili powder, and salt.
Stir in half the cotija cheese.

4. Combine Everything

In a large mixing bowl, combine the cooked pasta, corn mixture, and dressing.
Toss to coat thoroughly.
Top with the remaining cotija cheese, fresh cilantro, and a dash of chili powder.
Serve with lime wedges.

Nutritional Highlights

Each serving provides:

About 300–350 calories
11g protein
3g fiber
Good source of Vitamin C and potassium
Lower fat than traditional mayo-based pasta salads

The combination of whole grains, lean protein, and fresh vegetables makes this dish both filling and nutrient-dense.

Creative Customizations

Want to take it up a notch or tweak it to your tastes? Try these ideas:

Spicy twist: Add chipotle powder or hot sauce to the dressing
Dairy-free version: Replace Greek yogurt with avocado or vegan mayo
Extra texture: Mix in black beans, grape tomatoes, or red onions
Kid-friendly: Omit jalapeño and go lighter on the spices
Meal prep boost: Add shredded chicken or tofu for added protein

How to Serve

This salad pairs beautifully with grilled meats, tacos, or veggie skewers. Here are some of our favorites:

Grilled chicken with lime
Homemade turkey burgers
BBQ tofu or veggie kabobs
Chili lime shrimp tacos

Whether served warm or cold, it shines as a side or a light main.

Make-Ahead & Storage Tips

Prep the dressing and corn ahead of time, then toss everything just before serving.
Store leftovers in an airtight container in the fridge for up to 3 days.
To revive leftovers, mix in a spoonful of Greek yogurt or a drizzle of olive oil.
Avoid freezing—it affects the pasta texture and creaminess.

Common Mistakes to Avoid

Overcooking pasta: Keep it firm to the bite to avoid mushiness
Under-seasoning the dressing: Taste as you mix and adjust salt, lime, or spice
Not cooling pasta before mixing: Warm pasta absorbs too much dressing
Using bland corn: If fresh isn’t available, opt for roasted frozen corn

Frequently Asked Questions

What is street corn pasta salad made of?
It combines cooked pasta, roasted corn, jalapeño, cotija cheese, and a creamy Greek yogurt dressing flavored with lime and chili.

Can I make this pasta salad in advance?
Yes! Just keep the dressing separate until you’re ready to serve for the creamiest texture.

What’s a good substitute for cotija cheese?
Feta cheese is a great alternative—it’s crumbly, salty, and widely available.

How do you keep pasta salad from drying out?
Toss pasta in a small amount of olive oil before mixing and add extra dressing before serving.

Is corn pasta salad healthy?
Absolutely! With Greek yogurt, whole grains, and veggies, it offers a well-rounded mix of fiber, protein, and essential nutrients.

Final Thoughts

This Healthy Street Corn Pasta Salad is the kind of dish you’ll come back to all summer long. It’s creamy, satisfying, nutrient-packed, and incredibly easy to make. Whether you’re bringing it to a party, prepping lunches for the week, or just craving something fresh and flavorful, this salad is a winner every time.

Now that you’ve got the recipe and all the tips, it’s time to get cooking. You’ll love how this dish brings a healthy twist to a classic favorite—with all the zing, crunch, and creamy comfort you could ask for.