High Protein Elote Pasta Salad

If elote and pasta had a high-protein baby, this would be it – smoky, tangy and totally addictive. This high protein elote pasta salad is inspired by classic Mexican street corn and packed with flavor in every bite!

This one’s perfect for meal prep, potlucks, or adding to your weekly lunch rotation. Packed with juicy grilled corn, tender pasta shells and a chili-lime crema, it’ll satisfy your cravings and you protein goal! Whichever way you decide to enjoy it, one thing’s for sure: you’ll be going back for seconds. Here’s everything you’ll need and how to make it!

What You’ll Need

Equipment

• Large pot
• Mixing bowl
• Stovetop grill or large pan, optional

Ingredients

• Pasta of choice
• Chicken breast: Grill your own or use pre-cooked, rotisserie, or even canned.
• Corn: See corn section below.
• Bacon bits: I love these ones.
• Red onion
• Cilantro
• Green onion
• Jalapeño
• Light mayo
• Non fat plain greek yogurt
• Taco seasoning: I always use homemade. Can sub store-bought.
• Limes
• Hot sauce: I use sriracha.
• Hickory liquid smoke: Optional but highly recommended! You can usually find this in the sauce aisle by the BBQ.
• Salt + pepper

How To Make It

1. Cook the chicken: Season and grill your chicken first so it can cool (I love this Kinder’s all purpose seasoning). Skip if you’re using pre-cooked or rotisserie chicken.
2. Prep the corn: See corn options below!
3. Cook pasta: Bring a large pot of salted water to a boil and cook pasta according to box instructions. Drain and rinse with cold water.
4. Chop the rest and mix: Wash and chop the veggies and whisk the sauce. Chop and add all ingredients to a large mixing bowl, pour in the sauce and mix until combined. Enjoy with crumbled cotija, avocado and more limes!

Corn

• Grilled corn: My favorite option for best flavor. Simply grill the corn on medium high around 10-15 minutes, turning occasionally until lightly charred, then cool and slice off the kernels.
• Frozen corn: Heat frozen corn in a pan on medium-high (the same one you cooked the chicken in if applicable) until lightly browned.
• Canned corn: Drain and add! Quickest option and still very tasty.

FAQs

• Can I make this ahead of time?: Yes! This elote pasta salad actually tastes better after chilling after a few hours. Just give it a stir before serving.
• Can I make it dairy free?: Of course. Just use a dairy-free greek style yogurt (I’ve heard great thing about the Kite Hill brand) and skip the cotija cheese for topping.
• Can I make it gluten free?: Definitely! Swap the pasta for your favorite gluten free option (chickpea, lentil, etc.) and double check your taco seasoning if using store-bought.
• What pasta works best?: Short shapes like shells, rotini, or elbows are great – they hold the dressing and little bits of corn in every bite! My favorite are these small shells.

You’ll Also Love

• Southwest dense bean salad
• Chipotle chicken skewers
• Homemade chipotle chicken burrito bowls
• High protein Southwest quinoa salad

Lastly, be sure to leave a rating and review down below if you make this high protein elote pasta salad! And don’t forget to tag me on IG if you do – always love to hear from you and see what you’re cooking up! Enjoy. ♡

High Protein Elote Pasta Salad

5 from 2 votes

A high protein twist on Mexican street corn pasta salad, made with chicken, corn and a creamy, smoky dressing. Perfect for meal preps, potlucks, or a quick, satisfying meal.

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Prep Time:30 minutes mins

Cook Time:15 minutes mins

Course: Main Course

Cuisine: Mexican

Servings: 6

Calories: 425kcal

Equipment

• Large pot
• Large mixing bowl
• Stovetop grill optional, if cooking your own chicken

Ingredients

• 8 oz pasta (224 g) dry, any shape
• 1 lb cooked chicken chopped
• 1 3/4 cups corn (280 g) see notes
• 1/2 cup bacon bits (56 g)
• 2/3 cup red onion (100 g) chopped
• 1/2 cup cilantro (8 g) chopped
• 1/4 cup green onion (18 g) thinly sliced
• 1 large jalapeño (45 g) seeded, finely diced

Dressing

• 3/4 cup light mayo (180 g)
• 3/4 cup non fat plain greek yogurt (170 g)
• 3 tbsp lime juice (45 g) fresh
• 1 tbsp taco seasoning
• 1 tsp sriracha or hot sauce of choice
• 1/2 tsp hickory liquid smoke optional, but highly recommended
• salt and pepper to taste

Instructions

• Season and grill the chicken first so it has time to cool. Skip if using another cooked chicken or rotisserie chicken.
• For best flavor, I recommend grilling your own corn on medium high for 10-15 minutes, turning occasionally, until lightly charred, then slicing off the kernels. See alternative corn options below.
• Bring a large pot of salted water to a boil and cook pasta according to box instructions. Drain and rinse with cold water.
• For the dressing, mix all dressing ingredients together until smooth.
• Add everything to a large mixing bowl and stir until combined. Serve with cotija cheese and more limes!

Notes

• Corn: Grilling is my favorite option for best flavor. You can also use frozen (heat frozen corn in a pan on medium-high until lightly browned) or canned (drain and add).
• I love this Kinder’s all purpose seasoning for grilled chicken.

Nutrition

Serving: 309g | Calories: 425kcal | Carbohydrates: 43.8g | Protein: 36.2g | Fat: 12.9g | Fiber: 3.3g

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