Description

A healthy, flavorful twist on classic Mexican street corn pasta salad with Greek yogurt dressing, chili butter, and grilled corn. Light, creamy, and full of zesty flavor.

Ingredients

Short pasta (rotini or penne) – 1 lb

Grilled corn (from 3–4 ears) – 2 cups

Romaine lettuce (shredded) – 1 head

Avocado (diced) – 1

Spicy cheddar (diced) – ½ cup

Fresh basil (torn) – ½ cup

Fresh cilantro (chopped) – ½ cup

Cotija or feta cheese (crumbled) – ¾ cup

Greek yogurt – ½ cup

Reduced-fat cream cheese (softened) – 3 oz

Olive oil – 2 tbsp

Lime juice – 2 tbsp

Garlic (grated) – 1 clove

Salt and pepper – to taste

Smoked paprika – 1 tsp

Chili powder – 2 tsp

Cayenne pepper – ¼ tsp

Butter (light) – 2 tbsp

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Instructions

1. Cook pasta in salted water until al dente. Drain, rinse, and set aside.

2. In a large bowl, whisk Greek yogurt, cream cheese, olive oil, lime juice, garlic, salt, and pepper.

3. Add corn, lettuce, avocado, basil, cilantro, cheddar, and cheese. Toss gently to combine.

4. Melt butter with smoked paprika, chili powder, and cayenne. Drizzle over salad.

5. Top with extra cilantro and a squeeze of lime before serving.

6. Serve chilled or at room temperature.

Notes

Use nonfat Greek yogurt and light butter to keep it guilt-free.

Add avocado just before serving to prevent browning.

Store leftovers in an airtight container for up to 3 days.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 4g
Sodium: 280mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 10g
Cholesterol: 25mg