Mexican Street Corn Pasta Salad (High Protein)

Bring something yummy and unique to your next potluck with this zesty, high protein Mexican Street Corn Pasta Salad inspired by elotes, a classic Mexican street food!

What Sets Mexican Street Corn Pasta Salad Apart

You'll love this pasta salad inspired by Mexican street corn because it's a little different from the usual pasta salad—simple, easy, and loaded with bold, zesty Mexican flavors paired with delicious bites of sweet corn. It features a creamy homemade dressing made with a blend of Greek yogurt and mayo that goes perfectly with your favorite pasta shapes like rotini, penne, or fusilli.

Served cold, it's refreshing and satisfying—ideal for summer BBQs, potlucks, or weekday lunches. This recipe is also high in protein, made without tomatoes (a win for non-fans like me), and offers a fun twist on classic Mexican street corn that's sure to stand out on any table.

What makes it unique:

• Customizable protein – Add chicken for a protein boost, or keep it vegetarian—either way, it's satisfying.
• Great for leftovers – Tastes even better the next day, making it a smart make-ahead dish for a potluck, summer gathering, or any lunch or dinner.
• Kid-friendly flavors – Creamy, cheesy, and mild enough to please picky eaters (jalapeño and cayenne optional!). My kiddo gobbles this up!
• Dietary-friendly options – Naturally gluten-free and easily adaptable for lactose-free or low FODMAP.
• Balanced texture – Creamy dressing, chewy pasta, sweet corn, and a bit of crunch in every bite.

Equipment

Here's a list of equipment you'll need to make this high protein Mexican Street Corn Pasta Salad:

• Large pot with salted water – for cooking the pasta
• Colander – for draining and rinsing the pasta
• Cutting board and chef's knife
• Disposable glove(s) and paring knife (optional): When chopping the jalapeño, consider wearing a glove on the hand that touches the pepper—its juices can irritate your skin. A paring knife works well for finely dicing it with control.
• Large skillet and spatula (if using canned or frozen corn) – for sautéing and charring corn
• Grill or grill pan and tongs (if grilling fresh corn on the cob)
• Large mixing bowl – to assemble the salad. I love these Pyrex mixing bowls with lids as they make preparation and storage so easy for so many recipes!
• Small mixing bowl – to whisk together the dressing
• Small whisk – for mixing the dressing
• Citrus juicer – for juicing the lime
• Measuring cups and spoons
• Serving spoon

Ingredients and Substitutions

These ingredients make this creamy Mexican street corn pasta salad high protein and incredibly yummy:

For the Pasta Salad

• Pasta – I chose chickpea pasta to make this pasta salad high protein as well as gluten-free and low FODMAP. I've tested the recipe with Chickpea brand spirals (rotini) and penne, and both have turned out extremely well. Other pasta shapes may also work. Chickpea pasta has such great texture, you'll never guess you're not eating a grain-based pasta! I buy mine locally in BC at Real Canadian Superstore or Nature's Fare. It can also be purchased on Amazon.
• Oil and Aromatics – I sauté the corn in extra virgin olive oil or garlic-infused olive oil (for low FODMAP). If not needing low FODMAP, I use EVOO and add some garlic powder to the dressing. You could omit the garlic entirely (oil or otherwise) from this recipe and it's still delicious.
• Corn – You can use fresh corn on the cob, canned corn (drained and rinsed), or frozen corn that's been thawed, depending on what's easiest and in season.
• Cooked Chicken – I use leftovers from my chicken recipes mentioned above or Buttermilk-Marinated Roast Chicken from Salt, Fat, Acid, Heat, which is a great, neutrally flavored chicken. It's easiest to use chicken breasts as the meat from other parts may not chop as cleanly.
• Cheese – Cotija cheese is traditionally used on Mexican street corn, but if you're like me and can't find it locally, feta cheese is also delicious, similarly flavored and textured, as well as low FODMAP.
• Onion – I find the tender green tops of green onion work best for cold salads.
• Fresh Herbs – I provide a range of cilantro quantity as some people just aren't fans. Or, if you just can't stand it in any amount, parsley will also work.
• Jalapeño – A jalapeño adds a touch of heat to this Mexican-inspired pasta salad, but it can be left out. I find it doesn't add a ton of spiciness to the dish.

For the Creamy Homemade Dressing

• Greek yogurt – Makes this pasta salad dressing protein packed and super creamy! Use lactose-free if needed.
• Mayo – I love avocado oil mayo, but you could use any mayonnaise of your choosing to add richness to the dressing.
• Lime juice – Adds tanginess to the dressing as well as Mexican-inspired flavors.
• Seasonings – I add sea salt, chili powder, smoked paprika, cumin, garlic powder (if not using garlic-infused oil for low FODMAP above), black pepper, and cayenne for extra heat, but that's optional.

Toppings (Optional)

Optional but beautiful toppings for this pasta salad include extra chopped cilantro or parsley, lime wedges or slices, additional crumbled cheese, or a sprinkle of charred corn.

A full list of ingredients and their quantities can be found in the recipe card below!

How to Make Mexican Street Corn Pasta Salad

Follow these simple steps to make elotes pasta salad:

1. Cook the pasta – Bring a large pot of salted water to a boil and cook your chickpea pasta (or any gluten-free pasta you love) until it's tender but not mushy. When using Chickpea brand rotini or penne, I boil it a full 8 minutes. Drain, rinse under cold water to stop the cooking, and set aside.
2. Get your corn sizzling – You've got two tasty options here:
   • Using canned or frozen corn (pictured above) – Heat a large skillet over medium-high heat. Add a little oil and toss in the corn. Let it cook for 5-7 minutes, stirring occasionally, until you see some charred pieces of corn. That's the flavor! Transfer to a plate to cool.
   • Grilling fresh corn – Fire up the grill or grill pan to medium-high (about 400°F / 200°C). Husk your corn and lightly brush it with oil. Place it straight on the grates and grill for about 10-12 minutes, turning every few minutes until it's charred and tender. Let it cool, then slice off the kernels with a sharp knife. Holding the cob with a folded paper towel helps keep your hand cool while chopping.
3. Toss the salad – In a big bowl, combine the pasta, corn, diced chicken (if using), cheese, green onions, cilantro, and jalapeño. Save a little corn or cheese to sprinkle on top later if you want to make it fancy. Pop the bowl in the fridge while you mix up the dressing.
4. Make the dressing – In a small bowl, whisk together the Greek yogurt, mayo lime juice, salt, chili powder, smoked paprika, cumin, garlic powder (if using), black pepper, and cayenne (if you're feeling spicy). The dressing should be creamy, zesty, and smell amazing.

5. Bring it all together – Pour that dreamy dressing over the salad and gently toss until everything's well coated. Give it a taste—add more lime juice, salt, or cilantro if it needs a little something.
6. Chill and serve – Cover and refrigerate for at least 30 minutes (overnight is even better for flavor). Serve it cold, straight from the fridge, either as a hearty lunch, dinner, or a crowd-pleasing BBQ side dish. Garnish with optional toppings like chopped herbs, lime wedges, crumbled cheese, or a handful of charred corn sprinkled on top.
7. Store – Keep any leftovers fresh by storing them in an airtight container in the fridge for up to 4 days.

Frequently Asked Questions