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street corn pasta salad in a bowl with a wooden spoon
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Street Corn Pasta Salad (High in Protein)

5 from 1 rating
Hannah Kling
This Street Corn Chicken Pasta Salad combines chicken, charred corn, chickpeas, cotija cheese, avocado, and a creamy cottage cheese street corn dressing. It's a flavorful summer pasta salad that's perfect for meal prep, BBQs, potlucks, and easy lunches throughout the week.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 servings

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.
Did you make this recipe?Don't forget to tag @lovelydelites across all social media platforms!