Mexican Street Corn Pasta.

A balanced diet relies on whole, minimally processed ingredients that support metabolic health and long-term wellness. At Think Whole Person Healthcare, our clinical focus centers on preventive medicine through thoughtful nutrition. Choosing recipes rich in colorful vegetables, fiber, and lean nutrients helps manage inflammation, stabilizes blood glucose, and supports cardiovascular function.

This Mexican Street Corn Pasta Salad offers a nutritious twist on traditional street corn (Elote). By substituting heavy mayonnaise with plain Greek yogurt and prioritizing crisp, fresh vegetables, this dish provides a satisfying balance of complex carbohydrates, dietary fiber, and essential micronutrients. It serves as an excellent side dish or a standalone lunch option for your wellness routine.

Serving Size: 6 servings

Ingredients

• 8 ounces whole-wheat rotini, penne, or bow tie pasta
• 3 cups fresh corn kernels (cut from about 4 ears, or thawed frozen corn)
• 1 tablespoon olive oil
• ½ cup red onion, finely diced
• ½ cup fresh jalapeño, seeded and finely minced
• ½ cup fresh cilantro, chopped
• ½ cup cotija cheese or feta cheese, crumbled
• ¼ cup plain, unsweetened Greek yogurt
• 2 tablespoons mayonnaise
• Juice of 1 large lime
• ½ teaspoon chili powder
• ¼ teaspoon ground cumin
• Garlic powder, salt, and freshly ground black pepper to taste

Cook Steps

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the whole-wheat pasta and cook according to the package instructions until al dente (usually 8 to 10 minutes). Drain the pasta, rinse briefly under cool water to stop the cooking process, and place it into a large mixing bowl.

Step 2: Char the Corn

Heat the olive oil in a large skillet over medium-high heat. Add the corn kernels and spread them into an even layer. Let the corn cook undisturbed for 2 to 3 minutes until it begins to brown and char. Stir and cook for another 3 to 4 minutes until evenly charred. Remove from the heat and let cool slightly.

Step 3: Whisk the Dressing

In a separate small bowl, combine the plain Greek yogurt, mayonnaise, fresh lime juice, chili powder, ground cumin, and garlic powder. Whisk thoroughly until the dressing is smooth and creamy.

Step 4: Assemble the Salad

Add the charred corn, diced red onion, minced jalapeño, chopped cilantro, and crumbled cotija cheese to the large bowl containing the cooled pasta.

Step 5: Toss and Season

Pour the yogurt dressing over the salad components. Toss gently until the pasta and vegetables are thoroughly coated. Taste and season with a pinch of salt and black pepper as desired. Serve immediately or chill in the refrigerator for one hour to let the flavors meld.