
- Protein pasta keeps it more filling - Fresh garlic = stronger flavor, garlic powder = smoother - Adjust chipotle for spice level

- Protein pasta keeps it more filling - Fresh garlic = stronger flavor, garlic powder = smoother - Adjust chipotle for spice level

8 oz protein pasta (any short shape)

2 cups corn (charred if possible)

1/3 cup red onion, finely chopped

1/3 cup cilantro, chopped

2–3 green onions, sliced

1/2 cup cottage cheese

1/4 cup light mayo

1–2 chipotle peppers in adobo (adjust to your liking)

1–2 tbsp adobo sauce

Juice of 1 lime

1 garlic clove (or 1/2 tsp garlic powder)

1/2 tsp salt

1/2 tsp smoked paprika

1–2 tbsp water (to thin, if needed)

1/3 cup cotija cheese (or feta)

Extra lime juice

Elote seasoning (to taste)
- Boil protein pasta in salted water until al dente - Drain and let cool slightly
- Cook corn in a pan over medium-high heat until slightly browned
- Add cottage cheese, light mayo, chipotle peppers, adobo sauce, lime juice, garlic (or garlic powder), salt, and smoked paprika to a blender - Blend until smooth - Add a little water if needed for a creamy consistency
- In a large bowl, add pasta, corn, red onion, cilantro, and green onion
- Pour sauce over everything and toss until evenly coated
- Top with cotija, extra lime juice, and elote seasoning