High-Protein Elote Pasta Salad (Mexican Street Corn)

This recipe adapts the vibrant flavor profile of traditional Mexican Elote into a macro-friendly pasta salad. By swapping standard wheat pasta for legume-based alternatives and replacing heavy crema with Greek yogurt, we significantly increase the protein density while reducing saturated fats. The key to the flavor profile is the Maillard reaction achieved by charring the corn, which provides a smoky sweetness that contrasts with the acidity of the lime and the salty bite of the Cotija cheese.

Recipe Details

• Prep Time: 10 Min
• Cook Time: 10 Min
• Total Time: 20 Min
• Yield: 4 Servings
• Calories: 320 kcal per serving

Ingredients:

The Pasta & Corn Base

• 8 oz Chickpea Pasta (or protein-enriched rotini)
• 2 cups Sweet Corn (Fresh, frozen, or canned fire-roasted)
• 1 tbsp Avocado Oil (for charring)
• 1/2 cup Red Onion, finely diced
• 1 Jalapeño, seeded and minced

The High-Protein Dressing

• 3/4 cup Plain Non-Fat Greek Yogurt
• 2 tbsp Light Mayonnaise (for flavor balance)
• 2 Limes, juiced and zested
• 1 tsp Chili Powder or Smoked Paprika
• 1/2 tsp Garlic Powder

The Toppings

• 1/2 cup Cotija Cheese, crumbled (or Feta as a substitute)
• 1/4 cup Fresh Cilantro, chopped
• Tajín Seasoning, for sprinkling

Preparation Steps:

1. Cooking the Protein Pasta

1. Bring a large pot of salted water to a boil. Cook the chickpea pasta according to package instructions, aiming for “al dente” (usually 1–2 minutes less than suggested).
2. Drain and immediately rinse with cold water. This thermal shock stops the cooking process and prevents the legume-based pasta from breaking down and becoming mushy.

2. Charring the Corn

3. In a large skillet, heat the avocado oil over medium-high heat. Add the corn kernels and diced jalapeño.
4. Sauté for 5–7 minutes without stirring too frequently. Allowing the corn to sit undisturbed creates deep brown char marks that add essential smoky depth. Remove from heat and let cool.

3. Whisking the Dressing

5. In a small mixing bowl, whisk together the Greek yogurt, light mayonnaise, lime juice, lime zest, chili powder, and garlic powder until smooth.
6. If the dressing is too thick, add a teaspoon of water or additional lime juice to reach a pourable consistency.

4. Final Assembly

7. In a large salad bowl, combine the cooled pasta, charred corn, red onion, and chopped cilantro.
8. Pour the Greek yogurt dressing over the top and toss gently until every piece of pasta is evenly coated.
9. Fold in the crumbled Cotija cheese and finish with a generous sprinkle of Tajín seasoning.

Expert Tips:

• The “Char” Factor: If you are short on time, use frozen fire-roasted corn instead of fresh. The pre-charred flavor is superior to plain boiled corn for this specific recipe.
• Storage: This salad improves with time as the pasta absorbs the dressing. It can be stored in an airtight container for up to 3 days, making it ideal for meal prep.