Low Sodium Street Corn Pasta Salad
Transform your summer meals with this vibrant Low Sodium Street Corn Pasta Salad, a lighter twist on a beloved street food classic. Packed with hearty whole grain or gluten-free pasta, sweet charred corn kernels, crisp red bell peppers, and fresh cilantro, this pasta salad combines bold Tex-Mex flavors with a health-conscious, low sodium approach. A creamy dressing made from Greek yogurt, unsalted mayonnaise, zesty lime juice, and spices adds tangy richness without the salt, while optional unsalted cotija cheese brings an authentic finishing touch. Perfect as a chilled side dish or a light main course, this easy-to-make recipe is ideal for picnics, potlucks, or weeknight dinners. Enjoy the irresistible taste of street corn in a way your heart will thank you for!
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Ingredients
- 12 ounces whole grain or gluten-free pasta (elbow or rotini recommended)
- 2 cups fresh corn kernels (about 4 ears of corn)
- 1 tablespoon unsalted butter
- 1 medium red bell pepper, diced
- 4 stalks green onion, thinly sliced
- 0.25 cup fresh cilantro, chopped
- 0.75 cup plain Greek yogurt (low sodium)
- 0.5 cup unsalted mayonnaise
- 3 tablespoons lime juice (freshly squeezed)
- 1 teaspoon no-sodium chili powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon ground cumin
- 0.25 cup unsalted cotija cheese (optional, low sodium cheese alternative)
Directions
Step 1
Cook the pasta according to the package instructions, omitting any salt from the boiling water. Once al dente, drain and rinse under cold water to cool. Set aside.
Step 2
In a large skillet, melt the unsalted butter over medium heat. Add the fresh corn kernels and sauté for 3-5 minutes until lightly charred and tender. Remove from heat and allow to cool slightly.
Step 3
In a large mixing bowl, whisk together the Greek yogurt, unsalted mayonnaise, lime juice, no-sodium chili powder, smoked paprika, ground black pepper, and ground cumin.
Step 4
Add the cooked and cooled pasta, charred corn, diced red bell pepper, sliced green onion, and chopped cilantro to the dressing. Toss until everything is evenly coated.
Step 5
If desired, stir in the unsalted cotija cheese or your preferred low-sodium cheese alternative for an extra level of creaminess and flavor.
Step 6
Taste and adjust seasoning as needed, keeping in mind the low sodium restrictions.
Step 7
Refrigerate for at least 30 minutes before serving to let the flavors meld. Serve chilled or at room temperature.
Nutrition Facts
| Serving size | (1401.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2892.8 |
| Total Fat 131.9g | 0% |
| Saturated Fat 31.9g | 0% |
| Cholesterol 129.8mg | 0% |
| Sodium 159.7mg | 0% |
| Total Carbohydrate 359.7g | 0% |
| Dietary Fiber 50.1g | 0% |
| Total Sugars 41.8g | |
| Protein 95.8g | 0% |
| Vitamin D 12.8IU | 0% |
| Calcium 816.2mg | 0% |
| Iron 18.4mg | 0% |
| Potassium 2573.6mg | 0% |
Source of Calories