Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad is a high protein macro-friendly take on classic elote with charred corn, tender pasta, cotija cheese, and a creamy chili-lime dressing that ties it all together. It's fresh, bold, and ready in under 30 minutes.
Servings: 8 servings
Calories: 411kcal
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.
Nutrition
Serving: 218g | Calories: 411kcal | Carbohydrates: 38g | Protein: 26g | Fat: 19g | Saturated Fat: 5g | Monounsaturated Fat: 3g | Cholesterol: 55mg | Sodium: 720mg | Potassium: 129mg | Fiber: 7g | Sugar: 4g
