Name: High Protein Mexican Street Corn Pasta Salad
Ingredients: 8 ounces uncooked pasta (I used this chickpea one); 2 cups cooked corn kernels (I buy frozen and cook but leftover from the grill works too); 3 green onions, chopped; 3 tablespoons cilantro leaves, minced; 5 slices turkey bacon, cooked and chopped; 1/3 cup cotija cheese; 1 large avocado, diced; 1/2 cup black beans, drained and rinsed; 2/3 cup cottage cheese; 1 tablespoon olive oil; 2 tablespoons filtered water (plus more as needed to thin out); 1/4 teaspoon smoked paprika; 1/2 teaspoon chili powder; 1/8 teaspoon cumin; Sea salt and black pepper to taste; 1 lime, juiced; 1/2 teaspoon garlic powder

High Protein Mexican Street Corn Pasta Salad

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5 from 1 review

This High Protein Mexican Street Corn Pasta Salad is a dreamy side dish or lunch idea to make. Homemade dressing ready in 5 minutes tossed in a hearty flavorful pasta dish inspired by Mexican Street Corn.

Instructions

Cook the pasta: Boil 8 ounces of pasta according to package directions. Drain and rinse with cold water to stop the cooking and keep it from sticking together. Set aside to cool.
Cook the corn: If using frozen corn, cook it in a skillet until warmed through and lightly charred. If you’re using leftover grilled corn, slice the kernels off the cob.
Make the dressing: In a blender, combine cottage cheese, olive oil, water, smoked paprika, chili powder, cumin, garlic powder, lime juice, salt, and pepper. Blend until creamy and smooth.
Combine ingredients: In a large mixing bowl, combine the cooked pasta, corn, green onions, cilantro, turkey bacon, cotija cheese, avocado, and black beans.
Add the dressing: Pour the dressing over the salad and gently toss to combine. Taste and adjust seasoning as needed.
Chill and serve: This pasta salad can be served immediately, but it tastes even better after chilling for 30–60 minutes. Garnish with extra cilantro, cotija, or a squeeze of lime before serving.

Author: Rachel Mansfield