Street Corn Pasta Salad (High in Protein)
This Street Corn Chicken Pasta Salad combines tender chicken, charred corn, chickpeas, cotija cheese, and a creamy street corn-inspired cottage cheese dressing for a flavorful pasta salad that’s perfect for summer. It’s packed with satisfying ingredients, easy to make ahead, and ideal for cookouts, meal prep, potlucks, or warm-weather lunches.
Every bite of this pasta salad is loaded with smoky charred corn, creamy avocado, salty cotija, and a bright lime dressing that brings everything together. I love making a batch of my Skillet to Oven Chicken for perfectly juicy chicken every time, then tossing it into this salad for an easy meal. If you’re bringing this to a summer BBQ or potluck, pair it with my Watermelon Feta Salad, Berry Salad, or Cold Corn Salad for a fresh seasonal spread, and don’t forget to start with my Cottage Cheese Corn Dip while everyone waits for the grill.
What I love most about this recipe is that it’s substantial enough to serve as a complete meal while still feeling fresh and light for summer. The creamy cottage cheese dressing blends completely smooth, coating every bite without feeling heavy. If you love pasta salads, be sure to try my Chicken Protein Pasta Salad and Lemon Chicken Boursin Pasta Salad.
Featured Recipe Review
Made this for lunch this week and it’s absolutely delicious! It was very easy to prep and now I can’t wait for lunch every day 🙂
Lexi
How to Make
Add the corn to a skillet and cook until lightly charred. Set aside to cool. You can also grill the corn on the BBQ.
Add dressing ingredients to a blender. Blend until completely smooth.
Combine the cooked pasta, chicken, chickpeas, charred corn, bell pepper, jalapeño, green onions, cilantro, and cotija cheese in a bowl.
Pour the dressing over the salad and toss until evenly coated.
Fold in the avocado just before serving. Top with crushed tortilla chips, an extra sprinkle of cotija, Tajín, and fresh lime wedges.
Tips and Tricks
- Char the corn well for the best flavor. A little extra color adds a smoky sweetness that makes the salad taste more like traditional street corn. Corn can be grilled if preferred.
- Let the pasta cool completely before mixing so the dressing stays creamy. Add the avocado just before serving to keep it fresh and vibrant. Save the tortilla chips for serving so they stay crisp. Taste and adjust the lime juice or hot sauce before serving based on your preference.
How to Save and Store
Store the pasta salad in an airtight container in the refrigerator for up to 4 days. For the best texture, keep the avocado and crushed tortilla chips separate and add them just before serving. If the salad thickens after chilling, stir in a splash of milk or lime juice to loosen the dressing.
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If you make the Street Corn Pasta Salad, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!
Street Corn Pasta Salad (High in Protein)
Ingredients
Pasta Salad
- 12 oz protein pasta (I used Banza rotini, but any short pasta works. Regular pasta may also be used.)
- 4 cups cooked chicken breast (chopped. Rotisserie chicken is a great shortcut)
- 1 15oz can chickpeas, drained and rinsed
- 2½ cups charred corn kernels (Char on the stovetop or grill for the best flavor)
- 1 red bell pepper (small diced)
- 1 jalapeño (seeded and diced)
- 4 green onions (thinly sliced)
- ½ cup fresh cilantro (chopped)
- 6 oz cotija cheese (crumbled)
- 1 large avocado (diced)
Optional Garnishes
- 1 cup crushed tortilla chips (for topping)
- Tajín (for garnish)
- Lime wedges (for serving)
Street Corn Cottage Cheese Dressing
- 1½ cups cottage cheese
- 1/2 cup milk of choice
- ¼ cup olive oil
- ¼ cup fresh lime juice
- 2 tbsp pickled jalapeño brine
- 1 tbsp honey
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- ½ tsp black pepper
- hot sauce, to taste (optional )
Instructions
- Cook the pasta according to the package directions. Drain, rinse under cold water until completely cooled, then toss with a small drizzle of olive oil if desired to help prevent the pasta from sticking while you prepare the remaining ingredients.
- Meanwhile, heat a large skillet over medium-high heat. Add the corn and cook for 5–7 minutes, stirring occasionally, until lightly charred. Set aside to cool. (You can also grill fresh corn until charred, then slice the kernels off the cob.)
- To a blender, add the cottage cheese, milk, olive oil, lime juice, pickled jalapeño brine, honey, chili powder, smoked paprika, garlic powder, onion powder, salt, black pepper, and hot sauce. Blend until completely smooth. If needed, add a splash of milk until the dressing reaches a pourable consistency.
- In a large bowl, combine the cooled pasta, chicken, chickpeas, charred corn, bell pepper, jalapeño, green onions, cilantro, and cotija cheese.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Gently fold in the avocado just before serving. Top with crushed tortilla chips, extra cotija, a sprinkle of Tajín, and fresh lime wedges, if desired.
Notes
- Char fresh corn on the grill: Grill husked corn over medium-high heat for 10–12 minutes, turning every few minutes, until tender and lightly charred before cutting the kernels off the cob for the best smoky flavor.
- If meal prepping, reserve some of the dressing to stir in just before serving, as the pasta will absorb some of the dressing while it chills in the refrigerator.
- Hot honey makes a delicious finishing drizzle.
- Feta cheese can be substituted for cotija if needed.
- For the best presentation, garnish with extra cotija, Tajín, cilantro, and lime wedges before serving.
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Made this for lunch this week and it’s absolutely delicious! It was very easy to prep and now I can’t wait for lunch every day 🙂
Amazing! So glad you enjoyed it!!