Description
Indulge in the flavors of summer with this Healthy Mexican Street Corn Pasta Salad! This vibrant dish combines al dente fusilli pasta with sautéed corn, spicy jalapeños, and a zesty Greek yogurt dressing, creating a refreshing and nutritious salad that’s perfect for any occasion. Whether you’re hosting a barbecue, attending a potluck, or simply looking for a light family dinner, this pasta salad is sure to impress. With its colorful ingredients and customizable nature, it appeals to everyone at the table. Plus, it can be made in just 30 minutes!
Ingredients
Scale
- 4 cups fusilli pasta
- 1 tablespoon olive oil
- 3 cups corn kernels
- 1 jalapeño, finely diced
- 2 tablespoons fresh cilantro, chopped
- 1/2 cup cotija cheese (or feta)
- 1/2 cup Greek yogurt
- 3 tablespoons lime juice
- Salt and chili powder to taste
Instructions
- Cook the fusilli pasta in salted water according to package instructions until al dente. Drain and set aside.
- In a skillet over medium-high heat, sauté corn in olive oil for about 5 minutes until slightly browned. Add diced jalapeño and cook for another minute.
- In a bowl, whisk together Greek yogurt, lime juice, half the cotija cheese, chili powder, and salt until smooth.
- In a large bowl, combine cooked pasta with sautéed corn mixture. Drizzle with dressing and toss gently to coat.
- Garnish with remaining cotija cheese and cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg