This Healthy Street Corn Pasta Salad is a vibrant and wonderfully simple dish that brings together the smoky flavor of charred corn with a creamy, tangy dressing. It’s the perfect side for a summer barbecue or a light and satisfying meal all on its own.

My sister Jennifer has a gift for finding joy in the brightest flavors. This salad takes me back to a summer fair when she shared her street corn with me. That smoky, tangy, creamy taste was pure happiness, a memory I’ve lovingly recreated in this dish.

Why You’ll Love This Summer Salad

Flavor Profile: A delicious blend of smoky, tangy, and creamy, inspired by classic street corn.
Time Commitment: Ready in just 30 minutes, making it perfect for a quick weeknight dinner or easy potluck contribution.
Perfect for Gatherings: Serves 6 people and travels well, making it an ideal dish for picnics and barbecues.
Customizable: Easy to adjust the spice level or add extra protein to suit your family’s tastes.

The Simple Ingredients for This Salad

12 oz rotini pasta
2 cups corn kernels (grilled or charred for best flavor)
1 avocado, diced
1/2 cup crumbled feta cheese
1/3 cup plain Greek yogurt
2 tablespoons mayonnaise
2 tablespoons fresh lime juice
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and black pepper to taste
Fresh basil or cilantro leaves, for garnish

A Few Kitchen Tools I Find Helpful

For Tossing Everything Together: A Large Mixing Bowl

A nice, big bowl is a must for tossing everything together without making a mess. It gives you plenty of room to gently fold in the avocado and feta.

For That Perfect Char: A Grill Pan

If you don’t have an outdoor grill, a cast-iron grill pan is my secret weapon for getting that beautiful char on the corn kernels right on the stovetop.

Bringing Our Summer Salad to Life

A Perfect Start: Cooking the Pasta

Cook your rotini pasta according to the package directions until it’s al dente. Be sure to drain it and give it a good rinse under cold water. This simple step stops the cooking process and keeps the pasta from getting sticky.

The Secret to Smoky Flavor: Charring the Corn

In a skillet or on a grill pan over medium-high heat, char the corn kernels until they’re beautifully golden and have little smoky spots. This is where all that wonderful, nostalgic flavor comes from, so don’t be shy about getting a nice toast on them.

The Heart of the Salad: The Creamy Dressing

In a large bowl (the one you’ll serve from!), whisk together the Greek yogurt, mayonnaise, fresh lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper. Give it a taste and adjust if needed—sometimes an extra squeeze of lime or pinch of salt makes all the difference.

The Final Step: Gently Combining

Add the cooled pasta, charred corn, diced avocado, and crumbled feta to the bowl with the dressing. Use a rubber spatula to toss everything together gently. You want to coat everything without mashing that lovely avocado.

The Finishing Touch: A Sprinkle of Herbs

Just before you’re ready to serve, garnish the salad with a sprinkle of fresh basil or cilantro leaves. The fresh herbs add a final touch of brightness that really brings the dish to life.

A Friendly Note on Nutrition

Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and brands you use. This calculation is a general guide for your convenience.

Little Swaps for a Lighter Salad

All-Yogurt Dressing: For a lighter dressing, feel free to skip the mayonnaise and use only Greek yogurt. It will be a bit tangier and just as delicious.
Add More Veggies: Bulk up the salad with diced red bell pepper or red onion for extra crunch, color, and nutrients.
Whole Wheat Pasta: Substitute regular rotini with whole wheat or chickpea pasta for an easy boost of fiber and protein.

How We Love to Serve This Salad

With Grilled Chicken: This salad is a wonderful side dish for simple grilled chicken or shrimp. The smoky flavors complement each other beautifully.
Potluck Perfect: Double the recipe and bring it to your next potluck or family gathering. It’s always one of the first dishes to disappear!
A Light Lunch: For an easy and satisfying lunch, I love to scoop a generous portion into a bowl and enjoy it just as it is.

Little Secrets to Get It Just Right

Overcooking the Pasta: Be sure to cook the pasta just until al dente. Mushy pasta can make the salad heavy and less enjoyable. Rinsing it under cold water helps prevent this.
Forgetting to Drain Ingredients: Make sure your pasta and corn are well-drained before adding them to the dressing. Excess water can make the dressing thin and watery.
Adding Avocado Too Early: If you’re making the salad a few hours ahead of time, wait to add the diced avocado until just before serving to prevent it from browning.

Saving Some for Later

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The avocado may brown slightly, but the salad will still taste wonderful. I find that a little extra squeeze of lime juice can help brighten it back up before serving again.

From My Kitchen to Yours

Food, for me, is all about the memories we attach to it. I hope this recipe brings a little bit of sunshine to your table and helps you create your own joyful moments. Whether you share it at a bustling family picnic or enjoy it on a quiet afternoon, may it be a taste of happiness and a reminder of the simple, good things in life.

A Few Questions You Might Have

Is it okay to make this salad the day before?

Yes, you can! For the best results, you can prepare the pasta, corn, and dressing a day in advance and store them in separate airtight containers in the fridge. When you’re ready to serve, simply toss them all together and fold in the fresh avocado and feta cheese.

Will frozen or canned corn work just as well?

Absolutely. If using frozen corn, there’s no need to thaw it first, you can add it directly to the hot skillet to char. If you’re using canned corn, be sure to drain it very well and pat it dry before adding it to the pan to ensure it gets nicely toasted instead of steaming.

How spicy is this salad, really?

This salad has a very mild, smoky heat from the chili powder and paprika. If you or your family prefer more of a kick, you can add a pinch of cayenne pepper or some finely diced jalapeño to the dressing. If you prefer no heat, you can reduce or omit the chili powder.

Healthy Street Corn Pasta Salad

Author: Sarah
Total Time: 30 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

Ingredients

Scale

12 oz rotini pasta
2 cups corn kernels (grilled or charred)
1 avocado, diced
1/2 cup crumbled feta cheese
1/3 cup plain Greek yogurt
2 tablespoons mayonnaise
2 tablespoons fresh lime juice
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and black pepper to taste
Fresh basil or cilantro leaves, for garnish

Instructions

Cook rotini pasta according to package directions until al dente. Drain and rinse under cold water.
In a skillet or grill pan, char the corn kernels over medium-high heat until golden with smoky spots.
In a large bowl, whisk together Greek yogurt, mayonnaise, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper.
Add cooled pasta, charred corn, diced avocado, and crumbled feta to the dressing. Gently toss to coat.
Garnish with fresh basil or cilantro before serving.

Notes

For a lighter version, replace mayonnaise with all Greek yogurt. Add extra veggies like red bell pepper for crunch. Best served fresh with avocado added just before serving.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 4g
Sodium: 420mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 10g
Cholesterol: 20mg

Keywords: healthy street corn pasta salad, summer salad, smoky corn, creamy pasta salad