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Healthy Street Corn Pasta Salad

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A healthy twist on Mexican street corn, this pasta salad is packed with fresh flavors from grilled corn, creamy avocado, and a zesty, creamy dressing.

Ingredients

Scale
  • 1 lb short pasta (like fusilli or penne)
  • 2 cups grilled corn kernels (from about 3 ears)
  • 1 head romaine lettuce, shredded
  • 1 avocado, diced
  • 1/2 cup crumbled cotija cheese
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup fresh basil, torn
  • 1/2 cup diced spicy cheddar cheese (optional)
  • For the Dressing:
  • 4 oz cream cheese, softened
  • 1/3 cup sour cream
  • 2 tbsp extra virgin olive oil
  • 1–2 garlic cloves, grated
  • 1 tbsp fresh chives, chopped
  • 2 tbsp lime juice
  • 1/4 cup mayonnaise or plain yogurt
  • 2 tsp smoked paprika
  • 2 tbsp chili powder
  • 1/2 to 2 tsp cayenne pepper (to taste)
  • Salt and black pepper to taste
  • 4 tbsp salted butter, melted

Instructions

  1. Cook the pasta according to package directions in salted water until al dente. Drain and rinse under cold water to stop the cooking. Set aside.
  2. If using fresh corn, grill or roast the ears until lightly charred. Let cool, then cut the kernels off the cob.
  3. In a large bowl, combine the shredded romaine, grilled corn, diced avocado, cotija cheese, cilantro, basil, and spicy cheddar (if using).
  4. For the dressing: In a medium bowl, whisk together the softened cream cheese, sour cream, olive oil, grated garlic, chives, lime juice, mayonnaise (or yogurt), smoked paprika, chili powder, cayenne, salt, and pepper until smooth and creamy.
  5. Pour the melted butter over the cooked and cooled pasta, tossing to coat. This helps prevent sticking and adds flavor.
  6. Add the pasta to the large bowl with the vegetables and cheese. Pour the dressing over everything.
  7. Gently toss all ingredients until evenly coated with the dressing. Taste and adjust seasoning with more salt, pepper, or lime juice as needed.
  8. Serve immediately, or cover and refrigerate for up to 2 hours before serving to allow flavors to meld.

Notes

For a lighter version, use Greek yogurt instead of sour cream and mayonnaise. You can use frozen and thawed corn if fresh isn’t available—just pan-sear it for a bit of char. The pasta salad is best served the day it’s made, but will keep in an airtight container in the refrigerator for up to 2 days.

Nutrition

Find it online: https://ingredientidea.com/healthy-street-corn-pasta-salad/