Print

High Protein Creamy Street Corn Pasta Salad

High Protein Creamy Street Corn Pasta Salad - recipe card
Print Recipe

A protein-packed twist on classic elote, this creamy pasta salad combines tender pasta with charred corn, a zesty lime-cream sauce, and crumbled cotija cheese. The dressing is thickened with Greek yogurt and cottage cheese for a rich, tangy flavor that clings to every bite, while fresh cilantro and chili powder add brightness and heat.

Ingredients

Scale
  • 8 oz (225g) short pasta (e.g., rotini or fusilli), dry
  • 1 tbsp olive oil, divided
  • 2 cups fresh or frozen corn kernels (about 3 ears fresh, or 10 oz frozen, thawed and patted dry)
  • 1/2 cup red onion, finely diced (about 1/2 small onion)
  • 1/2 cup full-fat Greek yogurt
  • 1/2 cup low-fat cottage cheese (1% or 2%)
  • 1/4 cup light mayonnaise
  • 2 tbsp fresh lime juice (from about 1 lime)
  • 1 tsp lime zest (from 1 lime)
  • 1 clove garlic, minced
  • 1/2 tsp chili powder (preferably ancho or New Mexico, not a blend with cumin if you prefer pure heat)
  • 1/2 tsp smoked paprika
  • 1/4 tsp kosher salt, plus more for pasta water
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp fresh cilantro, chopped
  • 2 oz cotija cheese, crumbled (about 1/2 cup)
  • 1 jalapeño, seeded and finely minced (optional, for heat)

Instructions

  1. Fill a large pot with water and add 1 tablespoon of kosher salt (for every 4 cups of water). Bring to a boil over high heat. Cook the pasta according to package instructions until al dente, usually 8-10 minutes. Reserve 1/2 cup of pasta water before draining, then drain and rinse under cold water to stop cooking. Toss with 1 tablespoon of olive oil to prevent sticking.
  2. While the pasta cooks, heat a large cast-iron or heavy-bottomed skillet over medium-high heat until it begins to smoke slightly. Add the corn kernels in a single layer (you may need to do it in two batches if your pan is small). Let them char without stirring for 2-3 minutes, until they are spotty black and smell nutty. Stir and cook for another 2 minutes, until the corn is tender and charred on multiple sides. Transfer to a plate to cool.
  3. In a blender or food processor, combine the Greek yogurt, cottage cheese, mayonnaise, lime juice, lime zest, minced garlic, chili powder, smoked paprika, kosher salt, and black pepper. Blend on high for 30-45 seconds, scraping down the sides as needed, until completely smooth. The mixture should be thick but pourable; if it’s too thick, add 1 tablespoon of the reserved pasta water at a time until it reaches a creamy, spoonable consistency.
  4. In a large mixing bowl, combine the cooled pasta, charred corn, diced red onion, and minced jalapeño if using. Pour the dressing over the top and gently fold with a rubber spatula until everything is evenly coated. The dressing will seem thick at first, but it will loosen as it coats the pasta.
  5. Fold in the fresh cilantro and half of the crumbled cotija cheese. Reserve the remaining cotija for garnish.
  6. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld, or cover and refrigerate for at least 30 minutes for a chilled version. Before serving, taste and adjust seasoning with additional salt or lime juice if needed.
  7. To serve, transfer the pasta salad to a serving bowl. Sprinkle the remaining cotija cheese over the top and finish with an extra pinch of chili powder and a few cilantro leaves.
  8. For a warm version, reheat gently in a skillet over low heat, adding a splash of water or lime juice to loosen the dressing. For a cold version, serve straight from the refrigerator.
  9. Note: If you prefer a spicier kick, leave the seeds in the jalapeño. For a smokier flavor, use chipotle powder instead of chili powder.
  10. This salad holds well for up to 3 days in the refrigerator; stir in a little water or lime juice before serving to refresh the creamy texture.

Notes

Store in an airtight container in the refrigerator for up to 4 days. The salad is best enjoyed within 2 days as the corn may soften, and the dressing will thicken as it sits. Freeze? Not recommended due to the creamy dressing and pasta texture changes. To reheat, warm gently in a skillet over medium-low heat, adding a splash of water or lime juice to loosen the dressing. For a cold version, just let it sit at room temperature for 15 minutes before serving. If you omit the jalapeño, add 1/4 teaspoon of cayenne pepper to the dressing for heat.

Nutrition

Keywords: high protein pasta salad, street corn pasta salad, creamy corn pasta, elote pasta salad, Mexican pasta salad, healthy pasta salad, high protein salad, summer pasta salad, charred corn pasta, cotija cheese pasta, Greek yogurt pasta salad

Find it online: https://thehighproteinrecipes.com/high-protein-creamy-street-corn-pasta-salad/