Mexican Street Corn (Elote), in the form of a pasta salad, is another yummy and healthy way to enjoy this tasty end-of-summer fresh corn recipe. Made with fusilli pasta, cherry tomatoes, grilled corn, feta cheese, and a spicy creamy dressing, this Healthy Mexican Street Corn Pasta Salad is a lighter version (also WW friendly) inspired by my Healthy Mexican Street Corn (Elote) and my Healthy Greek Pasta Potluck Salad.
Corn was late this year (where I live) due to the cooler spring weather. Typically, I'm getting corn on the cob a lot earlier in August, but this year, it's running into September. I can't say I mind! I will take fresh Taber corn on the cob as long as I can 🙂 This delicious pasta salad recipe pairs well with my Grilled Maple Pork and my Weight Watchers Carrot Cake. It's the perfect side dish for late summer gatherings (dinners, BBQs, or potlucks)
Jump to:
- Why You'll Love This Recipe
- 🥘Ingredient Notes
- 📖 Variations & Substitutions
- 🔪How to Make Healthy Street Corn Pasta Salad
- Expert Tips:
- 🥗 What to serve with Mexican Corn Pasta Salad
- 👪 Serving Size
- 🔢WW Points
- Top tip- which pasta should I use?
- ❔ Recipe FAQ's
- 🥗More Side Salad Recipes
- 📋 Mexican Street corn pasta salad recipe
If you're looking for more ways to use up that end-of-the-year fresh sweet corn, give my Corn Stuffed Grilled Peppers and my Healthy Creamy Corn Chowder a try!
Why You'll Love This Recipe
- Creative and Unique. This recipe is a unique and creative way to use corn, and it tastes amazing!
- Healthy and Lighter! This salad is healthy and lighter than a typical Mexican corn pasta salad. It's also WW friendly at only 4 points per serving!
- Uses Fresh, Canned, or Frozen Corn. You can use fresh summer corn, frozen corn, or canned corn. You can roast the canned or frozen corn in the oven (see Variations) or put it in straight up, without roasting it. It's not just a summer recipe!
- It can be made ahead. This recipe can be made a few days in advance (see storage in Recipe Notes).
- Perfect for a Potluck. This recipe makes 12 servings and doesn't need to be heated up, so it's perfect for a potluck or gathering.
🥘Ingredient Notes
You'll need the following ingredients for this recipe:
- Sweet corn. Ideally, you'll want to use fresh grilled corn- it's the best! But you can sub canned or frozen (see variations). I use Taber corn because I'm lucky enough to live where you can get it. It's special because of the amount of sunshine the area receives, and the warm days and cool nights contribute to a unique sweetness.
- Fusilli pasta. Fusilli pasta is the perfect size for this salad because you get the right amount of pasta with each bite. And because it's spiral-shaped, the spirals are great for picking up finely chopped bits like carrots, onions, etc... * You can use the whole wheat variety or Smart Pasta to reduce calories and increase fiber.
- Long English cucumber. These cucumbers have a nice crunch, with a thin, delicate skin that's easy to digest.
- Cherry tomatoes. Cherry tomatoes have less acidity and are sweeter than regular tomatoes due to their high sugar content, so they work best with this salad. However, you could substitute grape tomatoes.
- Tamed jalapenos. Tamed Jalapenos have the perfect amount of spice for this recipe (and most people don't find them overpowering like regular jalapenos). They are also more convenient, as they come in a jar and last a long time in the fridge. You can also buy them any time of year in the condiment section of your grocery store. *I use Mezzatta brand
- Low-fat feta cheese. I don't use Cotija cheese, as many recipes do, because it's not commonly found in most grocery stores, and it's relatively high in saturated fat. Using lighter feta cheese brings down the calories and fat content, and North American feta cheese tastes similar to Cotija.
- Fresh Cilantro. It is a deal breaker! Traditional Grilled Mexican street corn (Elote) is made with fresh cilantro, and it's not the same without it.
- Fat-free sour cream and low-fat mayonnaise. These are great ingredient opportunities to reduce the fat and calories of the dressing while still lending a rich and creamy taste and texture. I use any brand of sour cream but always use Hellman's ½ the fat mayonnaise (I think it's the best tasting!)
- Lime juice and Lime Zest. Gives a nice tang and adds an extra 'freshness' to the dressing.
See recipe card for full list of ingredients and quantities.
📖 Variations & Substitutions
- Pasta -you can use rotini instead. Macaroni is an option too, but only as a last resort.
- Corn- you can use frozen or canned corn- (here's how to roast frozen or canned corn). And you don't even have to do that, you can simply add the corn without roasting it. You would need to use about 3 cups of corn.
- Gluten-free - use gluten-free pasta
- Chili powder - you could use cayenne pepper instead
- Oil - you can use olive oil, canola oil, or avocado oil
- Make it LESS spicy - omit the jalapenos and reduce or omit the sriracha sauce
- Green onion - you could substitute red onion
- Add-ins - you could also add bell peppers or black beans
🔪How to Make Healthy Street Corn Pasta Salad
Prep: In a pot of salted water, boil pasta to al dente, as per package instructions. Drain, cool, and set aside cooked pasta in the fridge to continue cooling.
- Step 1: Heat outdoor grill to 400 degrees F (205 degrees C). Clean the grates once it has heated. Add a little cooking oil to the grill or spray a little on the corn. Grill the corn: Place the husked corn directly onto the grill grates. Grill the corn for about 3-5 minutes or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate. Remove corn from the cobs (see HINT)
- Step 2: Make the Dressing: Whisk mayonnaise, sour cream, garlic, lime juice, lime zest, chili powder, crushed red pepper, sriracha sauce, and salt together.
- Step 3: In a large bowl, mix pasta, corn, cherry tomatoes, jalapenos (chopped), green onions, cucumber, cilantro, and feta cheese together.
- Step 4: Add in dressing
Lastly, mix the dressing into the corn pasta salad, then transfer to a serving bowl. Garnish with additional cilantro, lime wedges, and parmesan cheese (if desired).
Expert Tips:
- Use a Bundt Pan for Corn Removal – The best way (in my opinion) to cut corn off the cob is by using a bundt pan. This method keeps the kernels contained and makes slicing easier. Place your corn in the hole and slice downward with a sharp knife. Bonus: It's also less messy. Then you can use a spoon or knife to break it up into corn kernels. *Alternatively, you could use a cutting board.
- Grill the Corn – Enhances the natural sweetness and adds a smoky flavor.
- Cook Pasta Al Dente – Prevents mushiness and helps maintain the perfect texture.
- Make It Ahead – Allows the flavors to meld for a more vibrant taste.
- Roast Canned or Frozen Corn – Adds depth and mimics the flavor of grilled fresh corn.
- Adjust the Spice Level – Customize heat with more or less chili, sriracha, or jalapeños.
- Keep Cilantro Fresh – Store properly and chop just before adding for the best flavor.
- Add Protein – Make it a full meal with grilled chicken, shrimp, or black beans.
🥗 What to serve with Mexican Corn Pasta Salad
This healthier version of Mexican Street Corn Pasta is perfect for a Cinco de Mayo celebration and pairs well with my Slow Cooker Pork Pineapple Carnitas (shown).
If you're looking for mains for grilling, try it with my Greek Grilled Ribs or this Healthy BBQ Beer Butt Chicken.
Staying indoors? Try pairing it with my Slow Cooker Pulled Pork on a Bun or Air Fryer Roast Chicken.
👪 Serving Size
This Mexican Street Corn Salad recipe makes about 15 cups, which is 12 servings @ 1.25 cups each. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
🔢WW Points
This Grilled Corn Pasta Salad recipe is Weight Watchers friendly @ 4 WW points per serving (1.25 cups) using Catelli Smart pasta.
Top tip- which pasta should I use?
Then there’s the question of which pasta to use. Whole wheat pasta is healthy but it takes a long time to cook and personally, I find it a bit too dense. I prefer to use Catelli “smart pasta” because it cooks faster than whole wheat but you still get 4X as much fiber than if you ate white pasta.
Although it’s not quite as healthy as whole wheat, you are still getting that fiber. And if you’re not a fan of whole wheat, it’s a good alternative.
You can read more about healthy pasta HERE. There are also WW-friendlier versions of pasta you can use instead. Check out this WW pasta cheat sheet!
❔ Recipe FAQ's
Yes! Fusilli works well because of its shape, but you can also use rotini, penne, or even macaroni. Just be sure to cook it al dente so it holds up in the salad.
Yes! If fresh corn isn't available, you can use canned or frozen corn. For extra flavor, roast or char it in a skillet or oven before adding it to the salad (see Variations & Substitutions for directions).
This salad stays fresh for 2-3 days in an airtight container in the refrigerator. If making ahead, store the dressing separately and mix it in just before serving
To reduce the spice level, omit the jalapenos and sriracha. You can also use a mild chili powder or leave it out entirely.
So if you're looking for a way to enjoy the end of the summer corn (or any corn!) you will love this healthy pasta salad with all the flavors of Mexican Street Corn!
🥗More Side Salad Recipes
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📋 Mexican Street corn pasta salad recipe
Equipment
Ingredients
Salad ingredients
- 6 medium ears sweet corn, husks removed (about 3 cups of corn)
- 16 oz package fusilli pasta * I use smart pasta
- ½ -long English cucumber, chopped
- 1 dry Pint -cherry tomatoes, cut in half (11 oz)
- 2 tablespoon tamed jalapenos, chopped *I use Mezzetta brand
- 3 green onion
- ¾ cup low-fat feta cheese
- 3 tablespoon chopped cilantro
Dresssing ingredients
- ½ cup fat-free sour cream
- 1 teaspoon lime zest from one lime
- ¾ teaspoon salt
- 1 tablespoon fresh lime juice (from one lime)
- 3 cloves garlic, minced
- ¼ cup light or fat-free mayonnaise * I use Hellman's ½ the fat
- ¼ teaspoon teaspoon chili powder
- 1 teaspoon crushed red pepper
- 2 tsp sriracha
Garnish
- Lime wedges
- Parmesan cheese
- cilantro sprigs
Instructions
- Prep: In a pot of salted water, boil pasta to al dente, as per package instructions. Drain, cool, and set aside cooked pasta in the fridge to continue cooling.
- Meanwhile - Cook corn: Heat outdoor grill to 400 degrees F (205 degrees C). Clean the grates once it has heated. Add a little cooking oil to grill.Alternatively, you can use an indoor grill or char the corn on the stovetop or roast frozen corn:https://thecompletesavorist.com/how-to-roast-frozen-corn
- Grill the corn: Place the husked corn directly onto grill grates. Grill the corn for about 3-5 minutes or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.
- Remove corn from cobs. In my opinion, the easiest way to do this is with a bundt pan (less messy too!) but you could use a cutting board instead.
- Mix pasta, corn, cherry tomatoes, jalapenos (chopped) green onions, cucumber, cilantro and feta cheese together,6 medium ears sweet corn, husks removed, 16 oz package fusilli pasta, ½ -long English cucumber, chopped, 1 dry Pint -cherry tomatoes, cut in half, 2 tablespoon tamed jalapenos, chopped, 3 green onion, ¾ cup low-fat feta cheese, 3 tablespoon chopped cilantro
- Dressing: Whisk mayonnaise, sour cream, garlic, lime juice, lime zest, chili powder, crushed red pepper, sriracha sauce, and salt together.½ cup fat-free sour cream, 1 teaspoon lime zest from one lime
- Add dressing to salad and mix.¾ teaspoon salt, 1 tablespoon fresh lime juice (from one lime), 3 cloves garlic, minced, ¼ cup light or fat-free mayonnaise * I use Hellman's ½ the fat, ¼ teaspoon teaspoon chili powder, 1 teaspoon crushed red pepper, 2 teaspoon sriracha
Garnish
- Garnish with lime wedges, parmesan cheese and sprigs of cilantro, if desired.Lime wedges, cilantro sprigs, Parmesan cheese
Notes
-
- Use a Bundt Pan for Corn Removal – Keeps the kernels contained and makes slicing easier.
-
- Grill the Corn – Enhances the natural sweetness and adds a smoky flavor.
-
- Cook Pasta Al Dente – Prevents mushiness and helps maintain the perfect texture.
-
- Make It Ahead – Allows the flavors to meld for a more vibrant taste.
-
- Roast Canned or Frozen Corn – Adds depth and mimics the flavor of grilled fresh corn.
-
- Adjust the Spice Level – Customize heat with more or less chili, sriracha, or jalapeños.
-
- Keep Cilantro Fresh – Store properly and chop just before adding for the best flavor.
-
- Add Protein – Make it a full meal with grilled chicken, shrimp, or black beans.
Terri Gilson
When my daughter tried this salad she said, "that is one of the best things you've ever created!" I totally agree. Yes, it's THAT GOOD!