A light and creamy healthy street corn pasta salad made with Greek yogurt, charred corn, and zesty lime for the perfect summer dish.

Scale

8 oz whole wheat pasta

2 cups corn (grilled or frozen)

1/2 cup Greek yogurt

2 tbsp mayo (optional)

2 tbsp lime juice

1 tsp chili powder

1 clove garlic, minced

1/4 cup cilantro, chopped

1/2 cup cotija or feta cheese

1 jalapeño, diced (optional)

Salt and pepper to taste

Cook Mode Prevent your screen from going dark

1. Cook pasta according to package directions.

2. Grill or char corn, then cut kernels off cob.

3. Whisk yogurt, lime juice, chili powder, garlic, salt, and pepper.

4. Combine pasta, corn, jalapeño, cilantro, and cheese.

5. Pour dressing over salad and toss well.

6. Adjust with extra lime or seasoning if needed.

Add grilled chicken or shrimp for protein.

Use black beans or avocado for a vegetarian twist.

Make ahead and chill for best flavor.

Lasts up to 3 days in fridge.