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A bowl of Healthy Mexican Street Corn Pasta Salad topped with lime wedges.

Healthy Mexican Street Corn Pasta Salad

Herbs and Flour
This healthy Mexican Street Corn Pasta Salad is easy to make and so flavorful, it is sure to be a hit! It's perfect for summer barbecues and pot lucks.
5 from 1 vote
Prep Time 30 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Mexican
Servings 6 servings
Calories 317 kcal


For the Salad

  • 4 cups fusilli pasta or similar
  • 1 tablespoon olive oil
  • 3 cups corn kernels
  • 1 jalapeno seeds removed and finely diced
  • 2 tablespoons fresh cilantro chopped
  • 1/3 cup cotija cheese (can sub feta cheese)
  • 1/2 teaspoon chili powder
  • lime wedges, for serving

For the Dressing

  • 1/2 cup Greek Yogurt
  • 2 tablespoons mayonnaise
  • 3 tablespoons lime juice
  • 1/4 cup Parmesan cheese grated
  • 1/2 teaspoon Worcestershire sauce (or coconut aminos)
  • 1/4 teaspoon chili powder
  • salt to taste


  • Bring a large pot of salted water to a boil and add the fusilli. Cook according to package directions. Drain.
  • Heat oil in a skillet over medium-high heat. Add the corn kernels and cook for a few minutes, stirring often. Add the jalapeno and cook for 1 more minute. Add to the the drained penne.
  • To make the dressing, whisk all the dressing ingredients together in a bowl until well combined. Drizzle as much dressing as desired over the pasta, corn and jalapeno, tossing to coat evenly. Sprinkle with the cotija cheese, cilantro and chili powder. Serve with lime wedges.


Calories: 317kcalCarbohydrates: 47gProtein: 12gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 13mgSodium: 360mgPotassium: 260mgFiber: 3gSugar: 5gVitamin A: 221IUVitamin C: 6mgCalcium: 124mgIron: 1mg
Keyword cookout, fresh corn, frozen corn, grilling, pasta, pasta salad, pot luck, potluck
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