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High-Protein Mexican Street Corn Pasta Salad — homemade High-Protein Mexican Street Corn Pasta Salad recipe

High-Protein Mexican Street Corn Pasta Salad

A protein-packed, vibrant pasta salad inspired by Mexican street corn flavors, featuring charred corn, creamy yogurt dressing, and fresh cilantro.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Salad
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 8 oz whole wheat pasta rotini or penne
  • 1 cup frozen corn kernels thawed
  • 1/2 cup red bell pepper diced
  • 1/4 cup cooked black beans optional
Dressing and Toppings
  • 1/4 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup cotija cheese or feta
  • 1 tbsp lime juice
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Large pot
  • Small skillet
  • Large Mixing Bowl

Method
 

Instructions
  1. Cook the pasta according to package directions until al dente, then drain and rinse under cold water to cool.
  2. Dry-toast the corn kernels in a small skillet over medium-high heat until slightly charred, about 5 minutes, and set aside to cool.
  3. Whisk together the Greek yogurt, mayonnaise, lime juice, smoked paprika, chili powder, salt, and pepper in a large bowl.
  4. Add the cooled pasta, charred corn, bell pepper, cilantro, cheese, and black beans to the bowl and toss until evenly coated.
  5. Adjust seasoning to taste and serve chilled or at room temperature.

Notes

Store in an airtight container in the refrigerator for up to 3 days. Use feta as a suitable halal alternative to cotija cheese if needed.