Mexican Street Corn Pasta Salad (26g protein & 7g fiber)
This post may contain affiliate links. If you click and purchase, we may earn a small commission. Read our full disclosure.This street corn pasta salad has ALL the flavors and textures to hold you over. Made with Brami’s lupini bean pasta (amazing BTW) and a cottage cheese sauce, we’re packing in as much protein as we can.
TIPS:
- to lower the fat use shredded chicken breast vs. rotisserie chicken and half the cotija cheese
- you can use a light mayo but the avocado mayo adds so much flavor
- this can be served immediately, no need to wait! If it dried out in the fridge just add a little water or olive oil and stir to get it going again.
Ingredients:
1 box Brami pasta noodles, Radiatori 12 oz.
1 tsp. olive oil
1 bag frozen fire-roasted corn, 12 oz.
1 lb. rotisserie chicken meat, shredded & chopped, skin removed
3 green onions, chopped
½ cup cilantro, chopped
½ cup cotija cheese, grated, 56g
Sauce:
1 cup low-fat cottage cheese, 220g
2 Tbsp. olive oil
2 Tbsp. avocado mayonnaise
2 Tbsp. water
2 garlic cloves
Zest of one lime
1 lime, juiced
1 tsp. Smoked paprika
1 tsp. Chili powder
⅛ tsp. Cumin
½ 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 sauteed 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.
Total servings: 8
Serving size: 218 grams
