Mexican Street Corn Pasta Salad (High-Protein!)
This high-protein pasta salad combines Mexican street corn flavors with chickpea pasta, Greek yogurt crema, roasted corn, black beans, and cotija cheese. Perfect for summer potlucks and meal prep, it’s a healthy twist on classic elote that’s gentle on digestion.
You’re going to fall in love with this high-protein pasta salad that tastes exactly like Mexican street corn but in a fork-friendly bowl. I created this recipe when I was craving all those amazing elote flavors but wanted something heartier for dinner. The chickpea pasta and Greek yogurt crema pack in tons of protein while roasted corn, black beans, and cotija cheese bring that authentic street corn taste we all love.
My kids actually prefer this to regular pasta salad now, and honestly, I’m not surprised ā the creamy lime dressing is addictive. What makes this special is that homemade Greek yogurt crema that gives you all the richness without the heavy mayo, plus you get a complete meal that actually keeps you full for hours.
Why You’ll Love This Mexican Street Corn Pasta Salad Recipe
- Perfect summer potluck side dish: Feeds a crowd and tastes even better after the flavors meld together overnight.
- High-protein vegetarian powerhouse: Chickpea pasta and Greek yogurt deliver over 15 grams of protein per serving.
- Meal prep friendly: Stays fresh for days and actually improves in flavor as it sits in the fridge.
- Gentle on sensitive stomachs: All the bold Mexican flavors with mild spice levels that won’t upset your digestion.
Ingredients & Substitutions
Here is everything you need to make Mexican street corn pasta salad:
Protein Pasta: Chickpea pasta is my go-to because it adds protein and doesn’t get mushy when cold. Swap with lentil pasta, edamame pasta, or regular whole wheat if that’s what you have.
Plain Greek Yogurt: This makes our healthier crema instead of mayo. Try cashew or coconut yogurt for dairy-free.
Avocado Oil: Helps the crema blend smoothly. Olive oil works great too.
Fresh Lime Juice: The star that makes everything taste like real street corn. Lemon works but lime is where it’s at.
Honey: Just a touch to balance the tart yogurt and lime. Use maple syrup for vegan.
Garlic Powder: Adds flavor without being too strong. Fresh garlic works if you want more punch.
Ground Cumin: That warm, earthy taste that screams Mexican food. Chili powder works too.
Smoked Paprika: Gives a subtle smoky flavor like grilled corn. Regular paprika is fine in a pinch.
Corn Kernels: Fresh corn roasted is amazing, but frozen (thawed) or canned (drained) work when you’re in a hurry.
Red Onion: Gets sweet and mellow when roasted with the corn. Yellow onion or shallots work great too.
Fresh Garlic: Roasted with the corn for sweet garlic flavor. Garlic powder can substitute.
Black Beans: Adds protein and makes it more filling. Try pinto beans or chickpeas instead.
Fresh Cilantro: Classic Mexican flavor. Use parsley if you’re not a cilantro person.
Cotija Cheese: This salty, crumbly cheese is traditional on street corn. Feta or Parmesan work too.
Avocado: Makes everything creamy and rich. Skip it or use diced cucumber for crunch without the calories.
Easily Adapt This Recipe for Any Diet
This recipe is naturally easy to tweak! Follow these simple swaps to make it gluten-free, dairy-free, or vegan while keeping the same great texture and flavor.
Gluten-Free: Use certified gluten-free protein pasta like chickpea or lentil pasta, which this recipe already calls for.
Dairy-Free: Replace Greek yogurt with cashew yogurt or coconut yogurt, and swap cotija cheese for nutritional yeast or dairy-free feta.
Vegan: Use plant-based yogurt, replace honey with maple syrup, and skip the cheese or use vegan cotija cheese.
š” Pro Tip: If you try a substitution, let us know how it worked in the comments!
How to Make My Mexican Street Corn Pasta Salad Recipe
Here are easy, detailed, step-by-step instructions that are also repeated in the recipe card at the bottom of this blog post.
Step 1: Cook the Pasta
Bring a large pot of water to a boil and cook 8 oz protein pasta according to package directions. Drain and immediately transfer to an ice bath to cool completely. This prevents the pasta from melting the cheese or making the avocado mushy when you mix everything together.
Step 2: Make the Greek Yogurt Crema
In a small bowl, whisk together 1/2 cup plain Greek yogurt, 1 tablespoon avocado oil, juice of 1 lime, 1 tablespoon honey, 1/2 teaspoon garlic powder, 1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika, and 1/4 teaspoon salt until smooth and creamy. Set aside.
Step 3: Prepare the Vegetables
Finely dice 1/4 cup red onion and mince 2 cloves of garlic. If using avocado, dice 1/2 large avocado and sprinkle with a little salt to enhance the flavor.
Step 4: Roast the Corn and Onion
Heat a large skillet (I love using Hexclad) over medium-high heat and add a drizzle of oil. Spread 1 1/2 cups corn kernels and the diced red onion in the pan, season with salt and pepper, and cook for 3 minutes without stirring. Stir, spread again, and cook for another minute. Add the minced garlic and cook for 1 more minute until fragrant. Transfer to a plate to cool.
Step 5: Assemble the Salad
Add the cooled pasta and diced avocado to a large mixing bowl. Pour the Greek yogurt crema over top and toss to coat completely. This allows the lime juice to coat the avocado and prevent browning. Add the roasted corn mixture, 1/2 cup drained black beans, 1/4 cup chopped cilantro, and 1/3 cup crumbled cotija cheese. Toss everything together gently.
Step 6: Garnish and Serve
Top with additional cotija cheese, fresh cilantro, and a light dusting of smoked paprika. Serve cold and enjoy!
My Expert Recipe Tips
Cool your pasta completely: An ice bath stops the cooking process and prevents the pasta from melting the cheese or making the avocado mushy when mixed.
Don’t skip roasting the corn: This extra step adds incredible depth of flavor and mimics the charred taste of authentic Mexican street corn.
Mix avocado with crema first: The lime juice in the crema helps prevent the avocado from browning and keeps the salad looking fresh longer.
Let flavors meld: This Greek yogurt pasta salad tastes even better after sitting in the fridge for a few hours or overnight.
Season in layers: Taste and adjust seasoning after mixing everything together, as the cotija cheese adds saltiness and may affect the overall flavor balance.
Delicious Serving Suggestions
- Grilled protein: I love serving this alongside grilled chicken, shrimp, or fish for a complete summer meal. The creamy pasta balances perfectly with smoky grilled flavors.
- Tortilla chips: Serve with lime-dusted tortilla chips for scooping. You’ll love how it turns this side dish into a fun, interactive appetizer.
- Fresh lime wedges: I always put extra lime wedges on the table so everyone can add more citrus if they want. The extra brightness really makes all the flavors pop.
- Spicy hot sauce: For those who want more heat, I like offering hot sauce on the side. The creamy Greek yogurt base helps cool down any spiciness.
Frequently Asked Questions
Do you love corn? Check out more of my easy Mexican-inspired corn recipes:
Mexican Street Corn Pasta Salad (High-Protein!)
Ingredients
- 8 ounces pasta (protein or gluten-free)
- 1-1/2 cups corn kernels (canned or frozen)
- 1/4 cup red onion (diced)
- 2 cloves garlic
- 1/2 cup black beans (drained and rinsed)
- 1/4 cup cilantro (chopped)
- 1/3 cup cotija cheese (crumbled)
- 1 avocado (diced)
Greek Yogurt Lime Crema:
- 1/2 cup greek yogurt
- 1 tablespoon avocado oil
- 1 lime juiced
- 1 tablespoon honey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
Instructions
- Bring a large pot of water to a boil and cook 8 oz protein pasta according to package directions. Drain and immediately transfer to an ice bath to cool completely. This prevents the pasta from melting the cheese or making the avocado mushy when you mix everything together.
- In a small bowl, whisk together 1/2 cup plain Greek yogurt, 1 tablespoon avocado oil, juice of 1 lime, 1 tablespoon honey, 1/2 teaspoon garlic powder, 1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika, and 1/4 teaspoon salt until smooth and creamy. Set aside.
- Finely dice 1/4 cup red onion and mince 2 cloves of garlic. If using avocado, dice 1/2 large avocado and sprinkle with a little salt to enhance the flavor.
- Heat a large skillet over medium-high heat and add a drizzle of oil. Spread 1 1/2 cups corn kernels and the diced red onion in the pan, season with salt and pepper, and cook for 3 minutes without stirring. Stir, spread again, and cook for another minute. Add the minced garlic and cook for 1 more minute until fragrant. Transfer to a plate to cool.
- Add the cooled pasta and diced avocado to a large mixing bowl. Pour the Greek yogurt crema over top and toss to coat completely. This allows the lime juice to coat the avocado and prevent browning. Add the roasted corn mixture, 1/2 cup drained black beans, 1/4 cup chopped cilantro, and 1/3 cup crumbled cotija cheese. Toss everything together gently.
- Top with additional cotija cheese, fresh cilantro, and a light dusting of smoked paprika. Serve cold and enjoy!
Video
Notes
Nutrition
This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.
This was absolutely delicious! I doubled the recipe so I could use it for meal prep. I also added some roasted cauliflower and roasted zucchini. The crema is wonderful. Thank you for such a great recipe!
That’s awesome, Tamara! Thank you so much for sharing this review š
Love this salad!! The dressing is wonderful and came together really quickly. It tastes really good without being to spicy!
Thank you, Hanna! I’m so glad your family enjoyed them š
I can’t wait for you to try this recipe! The greek yogurt lime crema is easy and flavorful!! Let me know how it turns out in the comments below š