Healthier Mexican Corn Pasta Recipe

Introduction

This Healthier Mexican Corn Pasta is a fresh and flavorful dish that combines sweet corn with a zesty, creamy dressing. It’s perfect as a light lunch or a vibrant side for any meal.

Ingredients

• 2 cups cooked pasta
• 1 cup corn kernels (fresh or frozen)
• ½ cup plain yogurt
• 1 lime, juiced
• 1 teaspoon chili powder
• ½ teaspoon cumin
• Salt and pepper to taste

Instructions

1. Step 1: In a large bowl, combine the cooked pasta and corn kernels.
2. Step 2: In a separate small bowl, mix the plain yogurt, lime juice, chili powder, cumin, salt, and pepper until smooth.
3. Step 3: Pour the yogurt dressing over the pasta and corn, then stir until everything is evenly coated.
4. Step 4: Chill in the refrigerator for at least 15 minutes before serving to let the flavors meld.

Tips & Variations

• Use Greek yogurt for extra creaminess and protein.
• Add chopped fresh cilantro or green onions for added freshness.
• Include diced avocado for creaminess and healthy fats.
• Swap the chili powder for smoked paprika for a different smoky flavor.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. This dish is best enjoyed chilled and does not require reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned corn instead of fresh or frozen?

Yes, canned corn works well—just drain it thoroughly before adding to the pasta.

Is this dish gluten-free?

It can be! Use gluten-free pasta to make this recipe suitable for gluten-sensitive diets.

Healthier Mexican Corn Pasta Recipe

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★★★★★

4.5 from 99 reviews

This Healthier Mexican Corn Pasta is a vibrant and creamy dish combining tender pasta, sweet corn, and a zesty yogurt-lime dressing infused with Mexican-inspired spices. It’s a light yet satisfying meal perfect for a quick lunch or a side for dinner.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: No-Cook
• Cuisine: Mexican
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Pasta and Vegetables

• 8 ounces pasta (such as rotini or penne), cooked according to package instructions
• 1 cup corn kernels (fresh, frozen and thawed, or canned, drained)

Dressing

• 1/2 cup plain Greek yogurt
• 1 tablespoon fresh lime juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chili powder
• Salt and freshly ground black pepper to taste

Instructions

1. Cook the Pasta: Boil the pasta in salted water according to package directions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta.
2. Prepare the Dressing: In a bowl, combine the Greek yogurt, fresh lime juice, ground cumin, smoked paprika, chili powder, salt, and pepper. Whisk until smooth and creamy.
3. Mix the Pasta and Corn: In a large mixing bowl, add the cooked pasta and corn kernels. Pour the dressing over the pasta and gently toss to coat everything evenly.
4. Adjust Seasonings and Serve: Taste and adjust the salt, pepper, or lime juice if needed. Serve immediately or chill for 30 minutes for a refreshing cold pasta salad.

Notes

• Use fresh or frozen corn for the best flavor; canned corn works well too but be sure to drain it well.
• You can add chopped cilantro or green onions for extra freshness and flavor.
• This dish can be served warm or cold, making it versatile for any season.
• For a vegan version, substitute the Greek yogurt with a plant-based yogurt alternative.

Keywords: Mexican corn pasta, healthy pasta salad, yogurt dressing, lime pasta, quick side dish