Vibrant Greek Yogurt Street Corn Pasta Salad
A vibrant and refreshing pasta salad inspired by Mexican street corn (elote). This recipe features perfectly cooked pasta, smoky charred corn, and a creamy, tangy dressing made with Greek yogurt instead of heavy mayo, creating a light yet indulgent dish perfect for any occasion.
Equipment
- Large pot
- Colander
- Large skillet (cast iron recommended)
- Large mixing bowl
- Whisk
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
Ingredients
- 1 lb short pasta such as rotini, fusilli, or farfalle
- 16 oz frozen corn, thawed and patted dry
- 1 tablespoon olive oil
- 1 cup plain Greek yogurt full-fat or 2%
- 1 large lime, zested and juiced
- ½ cup cotija cheese, crumbled, plus more for garnish
- ¼ cup red onion, finely diced
- ½ cup fresh cilantro, chopped, plus more for garnish
- 1 clove garlic, minced or grated
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- Bring a large pot of heavily salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Drain and rinse immediately under cold water to stop the cooking process. Set aside to drain completely.
- Heat olive oil in a large skillet over high heat. Add the thawed, dry corn in a single layer. Cook undisturbed for 2-3 minutes until charred. Stir and repeat until corn is charred in spots all over, about 8-10 minutes total. Remove from heat and let cool slightly.
- In a large serving bowl, whisk together the Greek yogurt, lime juice, lime zest, minced garlic, chili powder, and smoked paprika until smooth. Season generously with salt and pepper and adjust to taste.
- To the bowl with the dressing, add the cooled pasta, charred corn, crumbled cotija cheese, diced red onion, and chopped cilantro. Fold gently until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes (an hour is better) to allow the flavors to meld together before serving. Garnish with extra cotija cheese and cilantro if desired.
Notes
Variations & Tips:
- Cheese Swap: If you can't find cotija, feta is the best substitute. Finely grated parmesan can also work.
- Dressing Alternatives: Sour cream can be used instead of Greek yogurt. For a richer dressing, use mayonnaise.
- Add Protein: Make it a full meal by adding grilled chicken, shrimp, or rinsed black beans.
- Extra Creaminess: Gently fold in a diced ripe avocado just before serving.
- Spice it Up: Add a pinch of cayenne pepper or a finely chopped chipotle pepper in adobo sauce to the dressing for more heat.
- Pro Tips: Always cool the pasta completely before dressing it to avoid a dry salad. Do not skip charring the corn, as this step is essential for the signature smoky flavor. Be generous with seasoning, as cold dishes often require more salt and acid to make the flavors pop.
- Cheese Swap: If you can't find cotija, feta is the best substitute. Finely grated parmesan can also work.
- Dressing Alternatives: Sour cream can be used instead of Greek yogurt. For a richer dressing, use mayonnaise.
- Add Protein: Make it a full meal by adding grilled chicken, shrimp, or rinsed black beans.
- Extra Creaminess: Gently fold in a diced ripe avocado just before serving.
- Spice it Up: Add a pinch of cayenne pepper or a finely chopped chipotle pepper in adobo sauce to the dressing for more heat.
- Pro Tips: Always cool the pasta completely before dressing it to avoid a dry salad. Do not skip charring the corn, as this step is essential for the signature smoky flavor. Be generous with seasoning, as cold dishes often require more salt and acid to make the flavors pop.