Mexican street corn pasta salad - close-up photo of finished salad — Makes: *6 Servings*
Per Serving: *32g Protein | 355 Cal*

Jump to Recipe

Looking for a side dish that’s bursting with bold, zesty flavors and also high in protein? This Mexican Street Corn Pasta Salad is creamy and delicious, infused with all of the flavors of street corn. Tangy, smoky, and super creamy, you won’t believe that this pasta salad can actually help you reach your health and wellness goals.

Perfect for meal prep, cookouts, summer gatherings, or a quick and easy lunch, this pasta salad is really easy to customize to suit your tastes and preferences. Whether you’re trying to get more protein from your favorite side dishes or you just need an easy, meat-free protein dish, this pasta salad is a great choice for anyone looking to boost their protein intake while also meeting their fat-loss goals.

Why You'll Love This Mexican Street Corn Pasta Salad Recipe

High in Protein: Between the protein pasta, cottage cheese, and Greek yogurt, this pasta salad packs a solid protein punch.
Creamy and Packed with Bold Flavors: Cottage cheese, Greek yogurt, and just a touch of mayo give the dressing all the creaminess you could want, while the Everything By the Elote seasoning blend amps up the flavor.
Meal Prep Friendly: This recipe is so great to make when meal prepping because it stores well in the fridge and makes enough to last you all week.
Easy to Customize: Add grilled chicken for even more protein, add veggies for fiber, or adjust the dressing for a lighter texture.

Mexican street corn pasta salad - overhead shot of the finished salad

Ingredients

2 boxes of protein pasta (I used Kaizen – use code PROTEINSNACKQUEEN for 15% off)
¾ cup cottage cheese (whipped with an immersion blender)
3 tablespoons Everything But the Elote Seasoning (from Trader Joe's or homemade)
¼ cup fat-free Greek yogurt
1 tablespoon mayonnaise
2.5 cups corn (you can use frozen corn, canned corn, or fresh corn) - Trader Joe's has a great fire-roasted frozen corn that would give this salad even more flavor.
½ cup cotija cheese, feta cheese, or queso fresco
¼ cup chopped cilantro
Fresh lime juice from 1 lime
Salt and black pepper to taste
Sliced green onions (optional, for garnish)

DIY Elote Seasoning (If You Don’t Have Everything But the Elote)

Mix together the following:

2 teaspoons chili powder
2 teaspoons smoked paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne (optional)
1 teaspoon sugar (optional, balances flavors)
1 teaspoon lime zest (optional, adds brightness)

Instructions

Cook the pasta: Bring a large pot of water to a boil. Generously salt the water, then cook pasta according to the package instructions until al dente. Drain the pasta and rinse it with cold water to stop the cooking process.
Make the creamy chili lime dressing: In a small bowl, use an immersion blender to blend the cottage cheese. Stir in the remaining dressing ingredients (Greek yogurt, mayo, elote seasoning, and lime juice). Make sure it’s nice and smooth.
Prep the corn (if necessary): If your corn is frozen, gently heat it in the microwave or thaw it in the fridge.
Make the salad: Add the pasta to a large bowl. Sprinkle with corn kernels and pour the dressing over the top of the pasta. Toss the mixture until everything is well coated. Add the cotija cheese and fresh cilantro, toss again, then serve. Enjoy!

Nutritional Info (Per Serving - Makes 6 Servings)

Calories: 355
Protein: 32g
Carbs: 39g
Fat: 8g

Swaps & Substitutions

Add more protein: Stir grilled or shredded chicken into the salad.
Turn up the heat: Add a few dashes of hot sauce, a little diced jalapeño, or extra cayenne pepper to make it spicier.
Add extras: Stir in some grilled zucchini, roasted carrots, diced bell peppers, raw or pickled red onion, greens, or diced avocado.

FAQs

Definitely. Swap this pasta for another protein pasta, whole wheat pasta, gluten-free pasta, or regular pasta. The protein content of the recipe will change depending on the pasta you decide to use.
Yes, you can. This pasta salad keeps well when stored in the fridge. If you’d like, you can add some extra lime juice before eating the leftovers.
If you don’t like (or don’t have) cottage cheese, you can swap in ricotta cheese or use additional Greek yogurt. The texture and flavor will change a bit, but the result will still be creamy and delicious.
This Mexican street corn salad is best when served chilled or at room temperature (just don’t let it sit out too long). It’s the perfect meal prep recipe or side dish to serve at warm-weather gatherings.
Sure! Instead of leaning on dairy products, swap the yogurt and cottage cheese for a dairy-free Greek yogurt and use dairy-free feta instead of cotija cheese. If you’re trying to make it vegan, you’ll also need to replace the mayo for a vegan mayo.
If you have leftover pasta salad, transfer to an airtight container and store in the fridge for up to 3-4 days. When you're ready to eat, add an extra squeeze of lime juice, or even a small spoonful of Greek yogurt or cottage cheese to add some moisture. Pasta salads sometimes get a little dry when they sit.

This high-protein Mexican Street Corn Pasta Salad is the perfect side dish or meal prep recipe. Whether you’re looking for a simple lunch idea or a crowd-pleasing dish for a summer BBQ or other casual gathering, it’s a flavor-packed recipe you won’t be able to get enough of.