High-Protein Mexican Street Corn Pasta Salad
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I don’t mean to brag but my pasta salads are the talk of the town and Mexican street corn pasta salad is no exception. It has everything you love about elote – the charred corn, creamy chili-lime dressing, salty cotija – and tosses it with pasta and rotisserie chicken, making it both a side dish and a full meal.
Not only does it taste divine but it has a lightened up dressing so no skimping needed when plating up at the summer cookout. Made with cottage cheese (hello protein), avocado mayo and a delicious blend of Mexican inspired spices, this sauce is rich, creamy and full of flavor.
Curious abut those other pasta salads I so humbly bragged about? Try my high protein pasta salad, tuna pasta salad or spaghetti pasta salad.
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Why you’ll love this elote pasta salad
- It gets better overnight.
- Side dish or full meal.
- The dressing is actually macro-friendly.
- Perfect for sharing at summer bbqs.
Ingredients and Substitutions:
These are the main ingredients and substitutions for this Mexican street corn pasta salad. See the recipe card below for the full ingredient list and instructions.
Pasta Noodles: Radiatori noodles in this is the bomb. They’re the perfect size with little ridges in them for flavor in every bite. You can use any type of noodle but I definitely recommend a smaller sized noodle with ridges to hold in the flavors.
Fire Roasted Corn: I used frozen because I’m a lazy Susan but if you have the time, char your corn on the bbq. The flavor is unmatched.
Rotisserie Chicken: Again, Lazy Susan. Rotisserie chicken is already flavored so it adds a little extra but too can make your own chicken and shred it up, if you prefer.
Cotija Cheese: or queso fresco for the closest swap. Both are mild, crumbly, and salty. Feta works too, though it’s a bit tangier.
Low Fat Cottage Cheese: for the deliciously creamy sauce. Adds protein without a lot of fat or calories. Use full-fat if you want a really rich dressing but with the mayo, this really is perfect.
Avocado Mayo: the basis if the pasta sauce. Any kid of mayo works.
Homemade Charring Directions
I realize I cheated and used frozen corn. However, do as I say not as I do so if you have the time and dedication, try to home charr your corn if you want an even deeper flavor. Here’s three fool-proof ways for the perfect char.
- Cast Iron Skillet: heat a cast iron or heavy nonstick skillet over medium-high heat until it’s really hot. Spray lightly with cooking spray and add your corn in a single layer. Don’t touch it. Let it sit for 1–2 minutes until you see browning on the bottom, then toss and let it sit again. Gives you that smoky, slightly caramelized flavor without any outdoor equipment, which is why it’s my go-to most of the year.
- Grill: preheat your grill to medium-high heat (around 400°F). If you’re charring directly on the cob, brush with a little cooking spray or oil, place it directly on the grates, and turn every 3–4 minutes until you’ve got good color on all sides – about 12 minutes total. Let it cool for a few minutes before cutting the kernels off the cob.
- Canned Fire-Roasted Corn: Drain your cans really well and pat the corn dry with a paper towel. This step matters because excess moisture will steam the corn instead of char it. Add it to a hot skillet with a little cooking spray and let it sit undisturbed for 1–2 minutes before tossing, same as the cast iron method above. You won’t get quite the same depth as fresh corn, but fire-roasted canned corn already has a head start on that smoky flavor.
Dietary Modifications
- For gluten-free, use a gluten-free pasta.
Tips on how to make this Mexican street corn pasta salad recipe
- Cook the pasta al dente. Pull it a minute before the package says. It’ll continue to soften as it sits in the dressing and al dente pasta holds up so much better by day two than fully cooked pasta does.
- Rinse with cold water immediately. After draining, run cold water over the pasta right away to stop the cooking and cool it down fast. This also prevents it from clumping together while you prep everything else.
- Dress it in two rounds. Toss half the dressing with the pasta while it’s still slightly warm so it soaks in all that flavor. Save the other half to stir in right before serving to keep it creamy and fresh.
- Dry your corn before charring. If you’re using canned or frozen corn, pat it dry with a paper towel first. Wet corn steams instead of chars and you’ll miss that whole smoky flavor we’re going for.
- Let it chill before serving. Give it at least 30 minutes in the fridge before eating. If you can wait an hour, even better – the lime, spices, and dressing come together in a way that just doesn’t happen straight out of the bowl.
- Add the cotija last. If you’re meal prepping, keep these separate and add them right before eating so the cheese stays crumbly and the avocado stays green.
Recipe FAQs
Yes! This pasta salad is actually great for meal prep. Make it up to 24 hours ahead and store it covered in the fridge. Add the cotija cheese and any avocado right before serving so they stay fresh. Give it a good stir before eating – the pasta absorbs some dressing as it sits, so you can loosen it up with a splash of lime juice or a spoonful of Greek yogurt.
Easy – just use a hot cast iron or nonstick skillet over medium-high heat with a little cooking spray. Add the corn in a single layer and don’t touch it for 1–2 minutes. Let it sit until you see the browning, then toss. You’ll get that smoky, slightly charred flavor without ever turning on the grill. Canned fire-roasted corn is also a solid shortcut.
Smaller shapes with ridges or grooves. I like rotini, ditalini, or farfalle because the dressing clings to every bite. Avoid long pasta like spaghetti or rigatoni; they’re harder to toss and don’t scoop as well. Cook it al dente so it holds up in the fridge and doesn’t turn mushy by day two.
Queso fresco is the closest swap – mild, crumbly, and salty. Feta works too, though it’s a bit tangier. If you’re watching sodium, use a smaller amount and add a squeeze of extra lime juice to compensate for the brightness. Parmesan in a pinch? It works, but you’ll lose some of that authentic elote flavor.
Up to 4 days in an airtight container. If you added avocado, plan to eat that portion within a day or two since it browns. The flavors actually improve overnight as everything marinates together, making it perfect for weekly meal prep lunches.
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Mexican Street Corn Pasta Salad
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Ingredients
- 1 box Brami pasta noodles, Radiatori 12 oz
- 1 tsp. olive oil
- 1 bag fire-roasted corn 12 oz.
- 1 lb. rotisserie chicken meat, shredded & chopped, skin removed
- 3 green onions, chopped
- 1/2 cup cilantro, chopped
- 1/2 cup cotija cheese, grated 56g
Sauce
- 1 cup low-fat cottage cheese 220g
- 2 Tbsp. olive oil
- 2 Tbsp. avocado mayonaise
- 2 Tbsp. water
- 2 cloves garlic, minced
- zest one lime
- 1 lime juiced
- 1 tsp. smoked paprika
- 1 tsp. chili powder
- 1/8 tsp. cumin
- 1/2 tsp. salt
- fresh cracked pepper
Instructions
- Cook the pasta according to the package directions. Drain and rinse with cold water.
- Heat 1 tsp. olive oil in a pan and add the frozen corn. Cook stirring until defrosted and slightly sautéed for approximately 5 minutes.
- While the noodles and corn cook add the cottage cheese, olive oil, avocado mayo, water, garlic, lime zest, lime juice, smoked paprika, chili powder, cumin, salt and pepper to a small blender and blend until combined.
- Add the noodles, shredded and chopped chicken, green onions, cilantro and sauce to a large mixing bowl. Mix to combine. Add the cheese and fold into the pasta salad.
Notes
- You can use any brami noodle shape, any chickpea noodle or any regular noodle.
- Nutritional information is an estimate and will vary with substitutions.
