Street Corn Pasta Salad (with Creamy Greek Yogurt Dressing)

If you ever find yourself with leftover sweet corn sitting in the fridge, this is one of my favorite ways to use it up.Just slice it off the cob, toss it into this easy pasta salad, and suddenly you’ve got something fresh, flavorful, and totally satisfying.

It’s like a cross between Mexican street corn and classic pasta salad—but lighter, thanks to a creamy Greek yogurt dressing instead of mayo. Add in some crunchy red pepper, a squeeze of lime, and a sprinkle of feta, and you’ve got a dish that’s just as good for summer potlucks as it is for lunch the next day.

Why You’ll Love It

• Uses up leftovers (especially that extra corn from grilling night)

• Quick to make with simple ingredients you probably already have

• Great for meal prep—flavors only get better after a day in the fridge

• Kid-friendly and crowd-pleasing

Ingredients

For the Salad:

• 2 cups cooked pasta (rotini or bowtie work great)

• 2 cups fresh corn (about 3 ears, or use frozen/thawed)

• 1/4 cup chopped green onions

• 1 red bell pepper, diced

• 1/4 cup chopped fresh cilantro

• 1/4 cup crumbled feta cheese

For the Dressing:

• 1/2 cup plain Greek yogurt

• 1/4 cup olive oil

• Juice of 1 lime

• 1/2 teaspoon garlic powder

• 1/2 teaspoon cumin

• Salt and pepper, to taste

Directions

1. Cook the pasta according to package directions. Drain and rinse under cold water.

2. Char the corn in a dry skillet over medium-high heat for 3–5 minutes until it starts to get golden brown. (Totally optional, but it adds a great toasty flavor!)

3. In a large bowl, combine the pasta, corn, green onions, red pepper, cilantro, and feta.

4. In a separate small bowl or jar, whisk together the Greek yogurt, olive oil, lime juice, garlic powder, cumin, salt, and pepper.

5. Pour the dressing over the salad and toss everything together until well coated.

6. Chill in the fridge for at least 30 minutes before serving if you can—this helps the flavors come together.

Make It Your Own

• Add grilled chicken, shrimp, or black beans to make it a meal.

• Swap feta for cotija, goat cheese, or cheddar.

• Want a little heat? Toss in chopped jalapeño or chili flakes.

• Try adding avocado, cherry tomatoes, or cucumber for extra veggies.

A Little Meal Prep Tip

This salad keeps well in the fridge for up to 3 days and is perfect for quick lunches or dinner sides. I like to make it in the morning or even the night before—it just gets better with time.

Love easy recipes like this?

You might also like my kid-friendly snack guide—it’s full of simple ideas that save your sanity during snack time. And if you make this pasta salad, tag me on Instagram @boldandbrighthealth. I’d love to see what you come up with!