Description
Enjoy the vibrant flavors of Healthy Mexican Street Corn Pasta Salad, a perfect addition to your summer gatherings. This refreshing dish combines al dente fusilli pasta with sweet corn, zesty jalapenos, and a creamy dressing that brings everything together beautifully. Whether served as a side at barbecues or enjoyed as a light lunch, this salad is not only delicious but also packed with nutritious ingredients. With its quick preparation time and customizable options, this recipe is sure to impress your guests while keeping your culinary efforts simple. Elevate any meal with this delightful salad that celebrates the essence of summer!
Ingredients
Scale
- 4 cups fusilli pasta
- 1 tablespoon olive oil
- 3 cups corn kernels
- 1 jalapeno, finely diced
- 2 tablespoons fresh cilantro, chopped
- 1/2 cup cotija cheese (or feta cheese), divided
- 1/2 teaspoon chili powder
- 1/2 cup Greek yogurt
- 2 tablespoons mayonnaise
- 3 tablespoons lime juice
- 1/2 teaspoon coconut aminos
- Salt to taste
Instructions
- Cook the fusilli pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
- In a skillet over medium-high heat, add olive oil and sauté corn for about 3–5 minutes until slightly browned. Add jalapeno for another minute before removing from heat.
- For the dressing, whisk together Greek yogurt, mayonnaise, lime juice, coconut aminos, chili powder, half of the cotija cheese, and salt until smooth.
- In a large bowl, mix the cooked pasta with the sautéed corn mixture and drizzle with dressing. Toss until well combined.
- Top with remaining cotija cheese and chopped cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg