street corn pasta salad
A light, tangy, and slightly spicy pasta salad inspired by Mexican street corn, but with a healthy twist—perfect for summer lunches, BBQs, or chaotic days that need saving with something fresh and fabulous.
Equipment
- Large pot for boiling pasta
- Strainer
- Mixing bowl
- Whisk for the dressing
- Grill or skillet optional, for charring corn
- Knife & cutting board
Ingredients
- 2 cups cooked pasta I used rotini ’cause it’s twisty like my mood, but honestly, anything bite-sized works
- 1 ½ cups grilled or canned corn grilled = extra flavor, but I won’t judge a shortcut
- ½ cup Greek yogurt for that creamy, tangy base—no mayo here, we’re keeping it light
- ¼ cup crumbled feta cheese non-negotiable—it brings that salty punch
- ¼ red onion finely chopped (adds crunch and a little bite)
- ¼ cup fresh cilantro chopped (unless you’re one of those people who think it tastes like soap—then skip it, girl)
- Juice of 1 lime fresh is best, but bottled works in a pinch
- 1 tsp smoked paprika adds a subtle warmth—don’t skip this spice magic
Instructions
Boil It Like You Mean It
- Cook that pasta like a boss—salty water, big pot, no regrets. Once it’s al dente (aka not mushy, we’re not making baby food), drain it and rinse under cool water. I forgot to salt the water once and cried. Don’t be me.
Grill or Fake the Grill
- If you’ve got fresh corn, throw it on the grill (or in a hot skillet) to get those charred bits. But if you’re using canned or frozen, just warm it up and call it a day. I once grilled mine a little too long... and called it “extra smoky.” Still good.
Make That Creamy Dreamy Dressing
- Whisk up Greek yogurt, lime juice, paprika, salt, and a tiny splash of olive oil if you’re feeling fancy. Taste it. Now taste it again. You’re welcome.
Toss Like You’re Hosting Brunch
- In a big ol’ bowl, mix the pasta, corn, onion, feta, and cilantro. Pour that dressing all over and toss it like you’ve got guests coming in five. It should look like summer confetti. (I added a sprinkle of Tajín once and almost cried from joy.)
Chill, Babe
- Let it sit in the fridge for 20–30 minutes so everything can get to know each other. Or eat it immediately while standing over the sink like I did. No judgment here.
Notes
- Make it a meal: Add grilled chicken, shrimp, or black beans for protein.
- Dairy-free? Swap feta with avocado or a plant-based cheese.
- Make ahead tip: Salad keeps well in the fridge for up to 3 days—just add crunchy toppings before serving.
- Flavor boost: A sprinkle of Tajín, hot sauce, or jalapeños turns it into a spicy showstopper.
- Serving idea: Scoop it with tortilla chips for a fun appetizer twist.