Mexican Elote Pasta Salad (High Protein)

If you crave the bold flavors of Mexican Street Corn, aka Elotes, then you're going to love this easy Mexican Elote Pasta Salad recipe. It has all the zest, spice, and creaminess of a classic street corn on the cob, but is made easy and great for meal prep in protein pasta salad form! With 29g of protein and 12g of fiber per serving, it’s a hearty and healthy recipe that works as a satisfying side or a quick vegetarian main.

This salad starts with high-protein pasta—like chickpea or lentil pasta—tossed with sweet roasted corn, veggies, feta or cotija cheese, and a creamy chili-lime Greek yogurt dressing. It’s everything you love about classic elote, but in a fresh, filling pasta salad that’s perfect for meal prep, BBQs, or easy weeknight dinners.

It's zesty, crunchy, and just the right amount of creamy—this elote pasta salad is quick to throw together and tastes even better the next day. Whether you're serving a crowd or packing lunches, it's a flavor-packed option that doesn’t compromise on nutrition.

If you like this, you'll also like some other meal prep recipes like Italian Pasta Salad, Homemade Kofta Meatballs, Healthy Burger Bowls, Greek Chicken Meatballs, Mediterranean Bowls, Mexican Street Corn Salad, and Greek Protein Pasta Salad.

Ingredient Notes

Here is everything you'll need to make this high protein pasta salad recipe:

For the Dressing

• Plain fat free greek yogurt—adds protein and creaminess without a lot of calories. If you have higher fat Greek yogurt, that will work too.
• Light mayo—Mexican street corn often has a creamy mayonnaise coating, so a little bit of mayo helps to bring that flavor. If you're not concerned about the calorie content, use regular mayo and/or more mayo content.
• Fresh limes—it must be fresh since you'll need the lime zest and the juice!
• Minced garlic—again, fresh is best!
• Seasonings: chili powder, cumin, paprika, salt, pepper—add some cayenne pepper if you like spice.

For the Pasta Salad

• Protein pasta—There are so many on the market these days. There's chickpea or lentil pastas like Chickapea or Banza brands, and also "protein" pastas like Catelli Protein+ and Barilla Protein+. If you don't care about the added protein, any short pasta shape will work. I like elbows in this recipe.
• Corn—I typically use frozen but canned or fresh will also work. We're basically trying to replicate grilled corn using a cast iron skillet.
• Roma tomatoes—Romas are meaty with less water content than other tomatoes which is great. Remove the center and seeds then dice up the rest.
• Jalapeño—add more or less depending in how spicy you like your food.
• Red onion—any onion will work. My next suggestion is green onion.
• Cilantro—a must for me! Cilantro is an integral flavor in Mexican cuisine.
• Feta cheese—traditionally, an elote will be topped with cotija cheese. I find feta has a similar saltiness and crumbliness that is much easier to find.

Other Ingredient Ideas
Add any vegetables you enjoy or have on hand. You can also omit any that you don't like. Ensure all veggies except the corn are fresh and not frozen, as they will go soggy. Here are more suggestions:

- Avocado cubes
- Bell peppers
- Chickpeas or black beans
- Additional protein: tofu, chicken, steak, pork, shrimp
- More chili peppers for heat

This easy Mexican pasta salad recipe is hearty enough to be a filling vegetarian meal. For more plant-based protein, you could add cubes of roasted tofu. You could also enjoy it with a piece of grilled meat on the side like rotisserie chicken, pork carnitas, steak, or chimichurri shrimp. Serve among side salads at a summer BBQ or make ahead for meal prepped lunches.

Storage

This Mexican corn pasta is best enjoyed on the day it's made since sometimes chickpea pasta tends to soak up the dressing, but you can keep the pasta salad in an airtight container in the fridge for up to 4 days. Toss gently before serving each time.

Expert Tips

Here are some of my top tips and tricks for successful pasta salad:

• Don't touch the corn while it's roasting. Allow it to stick and develop colour (and flavour) for a few minutes.
• Slightly undercook the pasta so it does not fall apart. Chickpea pasta is delicate.
• Rinse the pasta with cold water. This will immediately stop the cooking process to prevent overcooked pasta.
• Refrigerate before serving. So the flavors can mingle.
• Add more protein with tofu cubes, shrimp, grilled chicken, steak, etc.
• Serve as an appetizer, side, snack, or even lunch. This high protein pasta salad is great for a multitude of occasions. It will even keep you full for hours as the main course.
• It will keep well in the fridge for 3-4 days, so this recipe is perfect to prep for to-go lunches for work or school.

Frequently Asked Questions

This high-protein elote pasta salad is everything you love about Mexican street corn, transformed into a crowd-pleasing pasta salad. It’s a great dish for BBQs, potlucks, and especially a cinco de mayo fiesta. With 29g of protein, 12g of fiber, and loads of zesty flavor, it’s a recipe you’ll want to make on repeat all summer long.

More Mexican-Inspired Recipes

• Mexican Street Corn Salad
• Mango Pico de Gallo
• Restaurant Style Blender Salsa
• Air Fryer Chicken Taquitos
• Skinny Spicy Margarita
• Chimichurri Flank Steak
• Easy Breakfast Tacos

More Easy Meals

Have you made this Mexican street corn pasta salad? I'd very much appreciate it if you leave a 5 star rating ⭐️⭐️⭐️⭐️⭐️ and review below, and tag me on instagram @fromoliviaskitchen!