By This high protein street corn pasta salad is creamy, smoky, and packed with bold elote-inspired flavor - and it hits 30g of protein and 11g of fiber per serving. Air-fried fire-roasted corn, a Greek yogurt-lime dressing, black beans, jalapeño, cotija, and cilantro all tossed together and chilled until it's absolutely perfect. The kind of pasta salad that tastes even better the next day!
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I am obsessed with street corn anything. From my street corn burger bowls to the street corn chicken salad, they are all the best! So naturally, I had to turn it into the ultimate summer pasta salad.
What makes this one different from every other street corn pasta salad out there? The dressing is Greek yogurt-based instead of straight sour cream or mayo, which sneaks in extra protein without changing the creamy, tangy flavor you're looking for. Add protein pasta and a can of black beans, and you've got a dish that actually keeps you full.
This is the one you bring to every BBQ, 4th of July, or meal prep Sunday from now until September.
Jump to:
let it chill
Like any good pasta salad, it gets better with time! However, the Greek yogurt-based dressing may need a bit of oil to smooth it out after chilling. Mix it up first and then add a splash of oil if needed.
key ingredients & swaps
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Pasta: I use protein elbow pasta here, but any small-cut pasta works. Regular elbows are fine - it just reduces the overall protein.
- Frozen corn: Fire-roasted is the move. If you can only find regular frozen corn, toss it with a little smoked paprika before air frying to get that smoky flavor. Greek yogurt: Plain non-fat is what I tested this with. Full-fat works too and makes the dressing slightly richer.
- Mayo: Just a little - it adds richness and balances the tang. Don't skip it.
- Lime juice: Fresh is best! You need about 2 limes.
- Cotija cheese: Usually found near the refrigerated queso at most grocery stores. Feta is a solid swap if you can't find it.
- Jalapeño: Deseeded keeps the heat mild. Leave the seeds in if you want more kick.
- Cilantro: I know cilantro is divisive, but it's essential here. It's street corn - we need it!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
step by step: tips to nail this recipe every time
- Ary fry from frozen or from the can - frozen just takes a bit longer.
- Make the dressing in the same bowl you plan to store or serve it in to save time and dishes.
- Add milk to the dressing as needed to thin it out. The amount may vary slightly depending on your yogurt.
- Taste before serving! After pasta salad chills, the flavors get better, but only if there is enough salt, if you need more salt, add it and lime juice right before serving.
quick recipe video
can I make this ahead?
Yes, and I'd actually recommend it. This elote pasta salad gets noticeably better after sitting overnight in the fridge. The pasta absorbs the dressing and everything melds together into something way more flavorful than it is right out of the bowl.
Store in an airtight container in the fridge for up to 4 days. Give it a quick toss before serving and add a little extra lime juice if it's been sitting for a while.
this tastes delicious with...
This works great as a side dish or a standalone meal prep lunch. Some ideas:
- As a side: alongside grilled chicken, burgers, or anything off the grill
- On its own: it's hearty enough - 30g of protein means it's a full meal (we've been eating it weekly!)
- At a potluck: make a double batch, it disappears fast
- 4th of July: this is the move - make it the night before and just pull it out of the fridge
Recipe
high protein street corn pasta salad (30g protein!)
Ingredients
pasta + corn
- 1 box protein elbow pasta
- 16 oz frozen corn (fire-roasted preferred)
- 1 teaspoon oil (¼ teaspoon salt + pepper)
dressing
- 1 cup plain non-fat Greek yogurt
- 4 tablespoon mayo
- 2 tablespoon lime juice (about 2 limes)
- ¼ cup milk
- ½ teaspoon salt + pepper
Before you start!
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Instructions
- Cook 1 box protein elbow pasta per package directions. Drain and set aside to cool.
- Toss 16 oz frozen corn with 1 teaspoon oil,½ teaspoon salt + pepper Air fry at 350°F for 10-15 minutes until edges start to crisp. (No air fryer? Spread on a baking sheet and bake at 400°F for 20-25 minutes.)
- Whisk together 1 cup plain non-fat Greek yogurt, 4 tablespoon mayo, 2 tablespoon lime juice, ¼ cup milk, and salt and pepper to taste in a large bowl until smooth.
- To the bowl, add the cooked pasta, cooked corn, 1 can black beans, ½ red onion, 1 jalapeño, ½ cup cotija cheese, and 2 handfuls cilantro. Toss until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes. Overnight is even better - the dressing absorbs into the pasta and the flavor gets way better.
- Before serving, give it a taste. Add more cotija for saltiness or a fresh squeeze of lime to brighten it up. Toss and serve cold.
Video
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
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