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Lighter Creamy Street Corn Pasta

All the creamy, zesty comfort of street corn—without weighing you down. Built with simple, everyday ingredients and a no-fuss method, this dish comes together in a way that feels doable even on your busiest nights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 8 oz pasta rotini, penne, or shells
  • 2 cups corn kernels fresh, frozen, or grilled
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1/2 cup plain Greek yogurt
  • 1/4 cup light sour cream
  • 1/4 cup grated Parmesan cheese
  • juice of 1/2 lime
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • salt to taste
  • black pepper to taste
  • 1/4 cup chopped cilantro
  • crumbled feta or cotija-style cheese optional
  • lime wedges for serving

Method
 

  1. Cook the pasta according to the package directions and reserve 1/2 cup of the pasta water before draining.
  2. Heat olive oil in a large skillet and cook the corn for 5–6 minutes until lightly charred.
  3. Add minced garlic and cook for another 30 seconds.
  4. Lower the heat and stir in Greek yogurt, light sour cream, Parmesan, lime juice, chili powder, smoked paprika, salt, and black pepper.
  5. Add the cooked pasta and toss until coated, adding a splash of reserved pasta water if needed.
  6. Fold in chopped cilantro and sprinkle with crumbled feta or cotija-style cheese if using.
  7. Finish with an extra squeeze of lime and a pinch of chili powder before serving.

Notes

Store leftovers in the fridge for up to 3–4 days and add a splash of water when reheating to loosen the sauce. Serve with a simple green salad or crusty bread for a balanced meal.