I made this twice in one week before I even finished the leftovers from the first batch. That is not something I say about pasta often, but sweet corn season does something to me. The cobs were piled on the counter, I had two tubs of cottage cheese that needed using, and I wanted a protein pasta recipe that felt fresh and summery without leaving me hungry an hour later.
Roasted Corn Protein Pasta is my answer: air-fried corn on the cob, penne, and a creamy cottage cheese sauce spiked with smoky harissa, lemon, and spring onions. Crumbled feta goes on at the end for salt and tang. It comes together in under 30 minutes, packs about 41g protein per serving, and works just as well warm off the stove as it does chilled from the fridge the next day. The first time I made it, I halved everything for two. The second time I went full batch because my family kept going back for more.
If you have corn and cottage cheese in the fridge, let’s make this together.
Why Cottage Cheese Makes This Pasta So Filling
Most creamy pasta salads lean on mayo or heavy cream and leave you wondering where the protein went. Here, cottage cheese does the heavy lifting. Two 300g tubs (600g total) blended into the sauce give you a tangy base without cooking a separate béchamel. Cream cheese adds silkiness, feta contributes more protein and salt, and the penne rounds it out.
The result is a high-protein pasta that still tastes like summer: sweet roasted corn, bright lemon, and just enough harissa heat to keep each bite interesting. It is not Mexican street corn pasta (no mayo, no cotija, no elote vibes). Think Mediterranean-leaning fusion with an Indian-fusion-friendly harissa kick.
For another protein-forward pasta night, try our Indian Masala Protein Pasta. For a roasted-vegetable pasta in a different direction, our Roasted Cherry Tomato Paneer Pasta hits a summery tomato-and-cheese note. For Indo-Chinese noodles on a different night, our veg hakka noodles bring a spicy wok-style change of pace. And if you want a bowl instead of pasta, our Paneer Tikka Quinoa Bowl delivers a similar satisfying protein punch.
Why You’ll Love This Recipe
- Air-fried corn on the cob brings smoky sweetness without standing over a hot grill
- Cottage cheese sauce delivers creamy richness and about 41g protein per serving
- Smoky harissa + lemon + feta for flavor that is bright, tangy, and a little spicy
- Ready in under 30 minutes with mostly fridge-and-pantry staples
- Serve warm or cold, great for weeknight dinner or next-day lunch prep
- Halve the recipe easily for two (that is how I tested it the first time)
- Vegetarian and naturally egg-free
Ingredients You’ll Need
You need corn on the cob, penne, cottage cheese, cream cheese, smoky harissa, lemon, spring onions, feta, and basic pantry salt. The sauce comes together in one bowl while the pasta boils and the corn air-fries. Full quantities are in the recipe card below.
How to Make Roasted Corn Protein Pasta
Air-fry the corn. Place 4 corn on the cobs in the air fryer basket. Cook at 190°C (375°F) for 17 minutes, turning halfway through, until the kernels are tender and lightly charred in spots. While the corn cooks, bring a large pot of well-salted water to a boil.
Cook the penne and make the sauce. Add 300g penne to the boiling water and cook until al dente according to package directions. Before draining, scoop out about 2 ladlefuls of starchy pasta water and set aside. In a large mixing bowl, combine 600g cottage cheese (two standard 300g tubs), 50g cream cheese, 2 tablespoons smoky harissa, the juice of 1 lemon, and 3 chopped spring onions. Add about 2 ladlefuls of the reserved pasta water and stir until smooth. Season with salt to taste. The sauce should be creamy but thin enough to lightly coat the pasta, not drown it.
Slice the corn and combine. When the corn is done, rinse the cobs briefly under cold running water. This stops the cooking and makes them easier to handle. Stand each cob on end and slice the kernels off carefully with a sharp knife. Add the kernels to the sauce along with the drained penne. Toss until every piece has a light, even coating.
Finish with feta and serve. Crumble 200g feta over the top and fold through gently, leaving some chunks visible for texture. Serve warm right away, or chill and serve cold. Both are excellent.
Tips for the Best Roasted Corn Pasta
Pro tip from our kitchen: I halved this recipe the first time I made it (2 cobs, half the pasta and dairy) and it was the perfect amount for two hungry adults. Scale up when you want leftovers for lunch.
- Do not skip the pasta water. The starchy liquid loosens the cottage cheese sauce so it lightly coats the penne instead of clumping.
- Rinse the corn under cold water after air-frying. Hot cobs are awkward to slice, and a quick rinse brings the temperature down without washing away flavor.
- Use smoky harissa, not plain. The smoke note pairs beautifully with charred corn. Start with 2 tablespoons and add more at the table if you like heat.
- Blend the cottage cheese if your tubs are curdy and you want a smoother sauce. A quick blitz in a blender or food processor works well before mixing in the other ingredients.
- Add feta last so it stays in distinct crumbles rather than disappearing into the sauce.
- Toss gently. You want a light glaze on each penne piece, not a thick pool of sauce at the bottom of the bowl.
Roasted Corn Protein Pasta
Equipment
- Air fryer
Ingredients
Main ingredients
- 4 corn on the cobs
- 300 g penne pasta
- 600 g cottage cheese 2 x 300g tubs
- 50 g cream cheese
- 2 tablespoons smoky harissa
- 1 lemon juiced
- 3 spring onions chopped
- 2 ladlefuls pasta cooking water reserved before draining
- salt to taste
- 200 g feta cheese crumbled
Instructions
Roast the corn
- Place corn cobs in the air fryer basket. Cook at 190°C (375°F) for 17 minutes, turning halfway, until tender with light char marks.
- Rinse briefly under cold running water to cool. Slice kernels off the cobs and set aside.
Cook the pasta
- Bring a large pot of well-salted water to a boil. Add penne and cook until al dente. Reserve 2 ladlefuls of pasta water, then drain.
Make the sauce and assemble
- In a large bowl, combine cottage cheese, cream cheese, smoky harissa, lemon juice, and chopped spring onions. Add reserved pasta water and stir until smooth and creamy. Season with salt.
- Add sliced corn kernels and drained penne to the bowl. Toss until lightly and evenly coated.
- Crumble feta over the top, fold through gently, and serve warm or cold.
Notes
FAQs
Can I use canned or frozen corn instead of corn on the cob?
Yes. For canned corn, drain and pat dry, then char in a hot skillet for 3 to 4 minutes before adding to the sauce. For frozen corn, thaw and char the same way. Fresh air-fried corn has the best texture, but either swap works in a pinch.
Can I make this vegan?
Use plant-based cottage cheese and cream cheese, and swap feta for seasoned crumbled tofu or a vegan feta. Check your harissa label for fish paste or dairy. The protein count will vary by brand.
Can I serve this warm?
Absolutely. It is delicious straight from the bowl while the pasta still holds a little warmth. The sauce loosens slightly when warm, which I love. Chilled, it eats more like a pasta salad with a thicker, creamier coating.
What can I substitute for smoky harissa?
Try 1 tablespoon regular harissa plus 1/2 teaspoon smoked paprika, or use sriracha mixed with a pinch of cumin for a different heat profile. You will lose some depth, but the dish still works.
Can I use a different pasta shape?
Penne is what I reach for here because the ridges hold a light sauce well, but macaroni, fusilli, or shells also work. Adjust cooking time to your pasta shape.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Stir in a splash of water or milk if the sauce has tightened up. Add fresh feta when serving if you want that tangy pop back.
This is the kind of protein pasta recipe I plan my week around: sweet corn from the market, a tub of cottage cheese, and twenty minutes of mostly hands-off cooking. It is filling enough to count as a proper dinner, light enough for a hot summer night, and good cold the next day packed for lunch.
If you try this recipe, leave a comment below and tell me: do you prefer it warm or chilled?
Made this? Share a photo and tag @petitepaprika on Instagram. I love seeing your kitchen creations!
