High Protein Street Corn Pasta Salad

The aroma of fire-roasted corn mingling with zesty lime fills the air as you prepare to delight your taste buds with a refreshing, protein-packed dish. This High Protein Street Corn Pasta Salad is not only a breeze to whip up in 30 minutes, but it’s also a fantastic way to combine flavors and textures that leave everyone craving more. It works brilliantly as a side dish or a main meal, providing hearty satisfaction without heavy ingredients.

This recipe is perfect for busy weeknights, potlucks, or sunny gatherings with friends. It holds well, making it an excellent make-ahead option to keep in the fridge for easy lunches or dinners throughout the week.

Why You’ll Love This Recipe

• The creamy, zesty dressing perfectly complements the sweet corn and tender pasta.
• It combines the crunch of fresh onion and cilantro with the heartiness of chicken.
• It’s gluten-free and packed with protein, satisfying every appetite.
• The dish can be served chilled or at room temperature, making it versatile for any occasion.

What You’ll Need

Gather these simple ingredients to create your scrumptious salad.

For the Salad

• 12 oz gluten free pasta
• 30 oz frozen corn, cooked according to package directions
• 2 cups cooked shredded chicken, (I used rotisserie)
• 1 cup diced red onion
• 1/3 cup chopped cilantro
• 1 cup cotija cheese, crumbled

For the Dressing

• 3/4 cup plain non-fat Greek yogurt
• 1/2 cup avocado oil mayo
• 1/4 cup sour cream
• 1/4 cup lime juice
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp salt, plus more to taste
• pinch cayenne

Use regular pasta if gluten-free isn’t a concern.

Substitutions & Swaps

• Chicken: use canned chickpeas for a vegetarian version.
• Cotija cheese: feta cheese works well as an alternative.
• Avocado oil mayo: substitute with regular mayonnaise if preferred.
• Frozen corn: fresh corn can be used, just cook accordingly.

How to Make It

Follow these simple steps to whip up your pasta salad.

Cook the Pasta

Cook the pasta according to package directions, drain, and cool under cold running water. Set aside.

Make the Dressing

Meanwhile, combine the dressing ingredients in a bowl and whisk to combine.

Combine the Salad Ingredients

Add the cooked pasta to a large bowl with the cooked corn, onion, diced chicken, cilantro, and 3/4 cup of the cotija cheese.

Toss and Season

Pour the dressing over top and toss to combine. Season with salt to taste and toss again.

Serve

Sprinkle the rest of the cheese and some extra chopped cilantro on top and enjoy!

How to Store It

Fridge: up to 5 days in an airtight container.
Freezer: no, the pasta will become mushy.
Reheat: not necessary, serve cold or at room temperature.

Tips for Best Results

• Ensure the pasta is cooled completely before mixing to prevent wilting other ingredients.
• Use high-quality Greek yogurt for the best creaminess in the dressing.
• Customize the spice level by adjusting the cayenne to taste.
• Allow the salad to chill for an hour before serving for enhanced flavor melding.

Serving Suggestions

• Pair with grilled chicken for a complete meal.
• Serve at BBQs or picnics for a colorful addition.
• Enjoy as a patio lunch with chips and salsa on the side.