Description
A fun, filling pasta salad that combines creamy Greek yogurt dressing with the bold flavors of Mexican street corn, perfect for summer gatherings or weekday lunches.
Ingredients
For the Salad
- 3 cups Pasta (rotini, penne, or bowtie) (Choose pasta that holds dressing well.)
- 2 cups Corn (fresh, frozen, or canned) (Chopped kernels will work; grill or char for best flavor.)
- 1 cup Cotija cheese (Feta cheese can be substituted if needed.)
- 1 small Red onion (Chopped for bite and crunch.)
- 1/4 cup Fresh cilantro (Optional, add if desired.)
For the Dressing
- 1 cup Greek yogurt (Plain, thick Greek yogurt.)
- 2 tablespoons Lime juice (Freshly squeezed for best flavor.)
- 1 tablespoon Lime zest (Enhances the lime flavor.)
- 2 cloves Garlic (Fresh or grated.)
- 1 teaspoon Chili powder (Or Tajin-style seasoning.)
- 1 teaspoon Smoked paprika (Optional for added smokiness.)
- Salt to taste Salt (Adjust based on taste preference.)
Instructions
Preparation
- Cook the pasta until tender, then drain and cool it down with cold water.
- Char the corn using your preferred method: grill, skillet, or broiler.
- In a bowl, whisk together the Greek yogurt, lime juice, lime zest, garlic, chili powder, smoked paprika, and salt.
- In a large bowl, combine the pasta, charred corn, red onion, cilantro, and cotija cheese.
- Pour the dressing over the salad mixture and toss well to combine.
- Chill the salad for at least 20 to 30 minutes before serving to enhance flavors.
Notes
Serve alongside grilled chicken or steak for a complete meal. Store leftovers in an airtight container for up to 3-4 days. This salad can also be made ahead of time, and its flavor improves after chilling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Side Dish
- Cuisine: American, Mexican