Light Mexican Corn Pasta Salad
I first created this salad while experimenting with lighter dressings for summer entertaining. The flavors were so bright and balanced that everyone assumed it had taken hours — even though it came together in minutes. It’s been a warm-weather favorite ever since.
Equipment
- Pot
- Outdoor grill or stovetop
- Bundt pan or cutting board
Ingredients
Salad Ingredients
- 6 medium ears sweet corn husks removed (about 3 cups of corn)
- 16 oz package fusilli pasta I use smart pasta
- 1/2 long English cucumber chopped
- 1 dry Pint cherry tomatoes cut in half (11 oz)
- 2 tablespoon tamed jalapenos chopped, I use Mezzetta brand
- 3 green onion
- 3/4 cup low-fat feta cheese
- 3 tablespoon chopped cilantro
Dressing Ingredients
- 1/2 cup fat-free sour cream
- 1 teaspoon lime zest from one lime
- 3/4 teaspoon salt
- 1 tablespoon fresh lime juice from one lime
- 3 cloves garlic minced
- 1/4 cup light or fat-free mayonnaise I use Hellman's ½ the fat
- 1/4 teaspoon chili powder
- 1 teaspoon crushed red pepper
- 2 tsp sriracha
Garnish
- Lime wedges
- Parmesan cheese
- cilantro sprigs
Instructions
- Boil pasta in a pot of salted water until al dente, following package directions. Drain the pasta, cool it, and set it aside in the refrigerator to continue cooling.
- Heat your outdoor grill to 400 degrees F (205 degrees C). Clean the grates after they heat up. Add a little cooking oil to the grill.
- Place the husked corn directly onto the grill grates. Grill the corn for about 3-5 minutes or until kernels start to turn golden brown and look charred. Turn the corn and repeat the process. When all sides are browned, remove the corn from the grill onto a plate.
- Remove the corn kernels from the cobs. You can use a bundt pan for less mess, or use a cutting board.
- Mix the cooled pasta, grilled corn, cherry tomatoes, chopped jalapenos, green onions, cucumber, cilantro, and feta cheese together in a large bowl.
- For the dressing, whisk together the mayonnaise, sour cream, minced garlic, lime juice, lime zest, chili powder, crushed red pepper, sriracha sauce, and salt.
- Add the dressing to the salad and mix everything well.
- Garnish with lime wedges, parmesan cheese, and cilantro sprigs before serving, if you wish.
Notes
This salad works well as a light dinner or a side dish for a barbecue. You can substitute the feta cheese with cotija cheese for a different flavor profile.