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Close-up of a white bowl filled with Healthy Street Corn Pasta Salad, featuring fusilli pasta, corn kernels, and crumbled white cheese.

Healthy Street Corn Pasta Salad

This recipe offers a lighter version of street corn pasta salad using Greek yogurt in the dressing. It combines cooked pasta with charred corn, lime, and cheese for a fresh, satisfying meal.
This recipe was born during a summer photoshoot when I wanted something that felt both refreshing and filling. The combination of corn, lime, and pasta instantly reminded me of outdoor gatherings — simple ingredients coming together into something beautiful and bright.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Lunch, Side Dish
Cuisine American
Servings 6 servings
Calories 303 kcal

Equipment

  • large pot
  • Skillet
  • Large serving bowl

Ingredients
  

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
  • 1/2 cup cotija cheese, divided Can substitute 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
  • 1/2 teaspoon Worcestershire sauce Or coconut aminos
  • 1/4 teaspoon chili powder
  • salt To taste

Instructions
 

  • Bring a large pot of salted water to a boil and add the fusilli. Cook according to package directions. Drain the pasta.
  • Heat oil in a skillet over medium-high heat. Add the corn kernels and cook them for a few minutes, stirring often. Add the jalapeno and cook for 1 more minute. Set the corn mixture aside.
  • To make the dressing, whisk all the dressing ingredients plus half of the cotija cheese together in a bowl until combined. You can also place the ingredients in a food processor or blender and process until smooth.
  • Place the pasta, corn mixture, and jalapeno in a large serving bowl. Drizzle on the dressing as desired. Toss to coat the pasta evenly.
  • Sprinkle the pasta salad with the remaining cotija cheese, cilantro, and chili powder. Serve with lime wedges.

Notes

By Clara Bennett, Lead Plate Designer at Recipes by Betty. Clara blends her visual storytelling talent with recipe development, creating dishes that are as stunning on the plate as they are delicious to eat.
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