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Emma Claudie

High-Protein Healthy Street Corn Pasta Salad

A vibrant, zesty pasta salad inspired by Mexican street corn, packed with lean chicken, smoky fire-roasted corn, and a creamy Greek yogurt dressing. This gluten-free, protein-rich dish is perfect for lunch or meal prep, offering balanced flavors and textures all summer long.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dishes
Cuisine: Mexican-Fusion
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 8 oz gluten-free fusilli or rotini pasta
  • 1 cup fire-roasted frozen corn, thawed
  • 2 cups shredded cooked rotisserie chicken (no pork)
  • 1/3 cup non-fat Greek yogurt
  • 1/3 cup avocado oil mayo
  • 2 tbsp lime juice
  • 1 tbsp honey
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/4 cup crumbled cotija cheese
  • 1/4 cup diced red onion
  • 1/4 cup chopped cilantro
  • 1/4 red bell pepper, diced
  • 4 tbsp cherry tomatoes, halved
  • Juice of 1 small jalapeño pepper (optional)

Method
 

  1. Boil gluten-free pasta in salted water until al dente.
  2. Drain and rinse under cold water to cool.
  3. In a large bowl, mix Greek yogurt, mayo, lime juice, honey, cumin, paprika, cayenne, and a pinch of salt to create the dressing.
  4. Add fire-roasted corn, shredded chicken, red onion, cilantro, bell pepper, cherry tomatoes, and jalapeño juice to the bowl with cooled pasta.
  5. Toss everything together until evenly coated.
  6. Top with crumbled cotija cheese.
  7. Chill for 30 minutes before serving to let flavors meld.

Notes

For non-Greek yogurt alternatives, use dairy-free yogurt with equivalent protein content.
Store in an airtight container in the fridge for up to 5 days.
Add avocado chunks for extra healthy fats.
Cotija can be substituted with feta or grated Parmesan if unavailable.