high protein street corn pasta salad (30g protein!)

A cream colored bowl filled with street corn pasta salad with cilantro and lime wedges.

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high protein street corn pasta salad (30g protein!)

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.

Prep Time10

Cook Time15

chill time30

Total Time1

Course: lunch

Cuisine: Mexican

Keyword: greek yogurt

Servings:

Calories: 380kcal

Author: Mika Kinney

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

mix-ins

1 can black beans drained + rinsed
½ red onion diced
1 jalapeño deseeded + diced
½ cup cotija cheese
2 handfuls cilantro finely chopped

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

make it ahead: This salad genuinely gets better overnight. The dressing absorbs into the pasta and the flavors meld together. Make it the night before your BBQ and just pull it out of the fridge — it's the move.

storage: Keep in an airtight container in the fridge for up to 4 days. Give it a toss before serving and add a squeeze of fresh lime if it's been sitting a while.

the corn matters: Fire-roasted frozen corn is worth seeking out — it adds a smoky depth regular frozen corn doesn't have. If you can only find regular, toss it with a pinch of smoked paprika before air frying.

dressing consistency: If the dressing feels too thick after chilling, add a splash of milk and toss again. The pasta absorbs a lot as it sits.

heat level: Deseeded jalapeño keeps this mild. Leave the seeds in for more kick, or add a pinch of cayenne to the dressing if you really want heat.

cotija substitution: Usually found near the refrigerated queso at most grocery stores. Feta works great as a swap — it's a little saltier so start with less and taste as you go.

no air fryer? Spread the corn on a baking sheet and roast at 400°F for 20–25 minutes, stirring halfway through.

serving tip: Always taste cold before serving — it needs more than you think it does straight from the fridge. A little extra cotija and a fresh squeeze of lime right before serving makes a big difference.

Nutrition