High Protein Street Corn Pasta Salad

The sun-drenched streets of summer always remind me of the vibrant flavors of street corn, a cherished treat loaded with spices and cheese. This High Protein Street Corn Pasta Salad combines the best of those flavors in a refreshing and satisfying dish that’s ready in under 30 minutes. It’s perfect for packing in your lunch or serving at a summer gathering because it’s both creamy and bursting with texture.

This recipe is perfect for busy individuals or families looking to enjoy a nutritious meal that celebrates summer flavors. Ideal for potlucks, BBQs, or a cozy dinner at home, it also keeps well in the refrigerator, making it a great make-ahead option for meal prep.

Why You’ll Love This Recipe

• Enjoy the creamy texture from Greek yogurt and avocado oil mayo.
• Packed with protein from shredded chicken and cotija cheese.
• The combination of spices gives it a flavorful kick.
• Quick to prepare, this dish is ready in just 30 minutes!

What You’ll Need

Gather these ingredients to make a delicious street corn pasta salad.

For the Salad

• 12 oz gluten free pasta
• 30 oz frozen corn, cooked according to package directions (fire roasted or regular)
• 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 (+ more salt to taste)
• pinch cayenne

Substitution note: Greek yogurt can be substituted with regular yogurt.

Substitutions & Swaps

• Swap chicken for canned tuna.
• Use feta cheese instead of cotija.
• Replace cilantro with parsley or omit.
• Use olive oil mayo instead of avocado oil mayo.

How to Make It

Prepare this delightful pasta salad in just a few simple steps.

Cook the pasta

Cook the gluten-free pasta according to package directions, then drain and cool under cold running water. Set aside to help it firm up.

Combine the dressing

In a bowl, combine the Greek yogurt, avocado oil mayo, sour cream, lime juice, chili powder, cumin, paprika, salt, and cayenne. Whisk together until smooth and fully incorporated.

Mix everything together

In a large bowl, add the cooked pasta, cooked corn, diced onion, shredded chicken, chopped cilantro, and 3/4 cup of the cotija cheese. Stir gently to combine.

Add the dressing

Pour the dressing over the pasta mixture and toss until everything is evenly coated. Taste and adjust the salt if needed, then toss again to mix thoroughly.

Garnish and serve

Sprinkle the remaining cotija cheese and extra chopped cilantro on top before serving. Enjoy!

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the pasta and dressing will not freeze well.
Reheat: Enjoy cold or at room temperature, no reheating necessary.

Tips for Best Results

• Chill the salad for an hour before serving for best flavor.
• Use fire-roasted corn for an extra smoky taste.
• Adjust spices based on your heat preference.
• Always use fresh lime juice for the best flavor.

Serving Suggestions

• Serve alongside grilled shrimp for a protein boost.
• Pair with tortilla chips for a crunchy texture.
• Bring it to potlucks for a crowd-pleasing side dish.