Go Back

Zesty Mexican Street Corn Chicken Pasta Salad

A vibrant pasta salad inspired by the flavors of Mexican street corn, combining tender rotini with creamy dressing, grilled corn, and succulent chicken for a refreshing meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Lunch, Salad
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 oz Barilla rotini A perfect shape for holding sauces.
Vegetables
  • 2 cups corn Fresh or frozen is great for sweetness.
  • 1/2 cup fresh cilantro, chopped For a burst of freshness.
Cheese
  • 1 cup cotija cheese, crumbled A crumbly, salty cheese that captures the essence of elote.
Proteins
  • 2 cups shredded or 1/2-inch cubed chicken Cooked chicken provides the heartiness.
Dressing
  • 1 tablespoon avocado oil Rich in good fats.
  • 3/4 cup Greek yogurt Creamy and healthy.
  • 1/4 cup mayo For added creaminess.
  • 2 teaspoons chili powder For earthy, smoky depth.
  • 1/2 teaspoon smoked paprika Enhances smokiness.
  • 1/2 teaspoon garlic powder For aromatic flavor.
  • 1/2 teaspoon salt To enhance all flavors.
  • 1 teaspoon honey or agave For a touch of sweetness.
  • 1 1/2 tablespoons fresh lime juice Adds zing.
Garnish
  • to taste fresh lime wedges
  • to taste extra cotija cheese
  • to taste cilantro For garnish.

Method
 

Preparation
  1. In a large pot, bring salted water to a boil. Add the Barilla rotini and cook until al dente, according to package instructions. Drain and rinse under cold water to stop the cooking process.
  2. In a skillet over medium heat, add avocado oil and sauté the corn for about 5 minutes until slightly charred.
  3. In a mixing bowl, whisk together Greek yogurt, mayo, lime juice, honey, chili powder, smoked paprika, garlic powder, and salt until well combined and creamy.
Combine Ingredients
  1. In a large mixing bowl, combine the cooked pasta, sautéed corn, shredded chicken, and chopped cilantro.
  2. Pour the dressing over the salad and toss gently to combine all components, ensuring the dressing evenly coats the salad.
  3. Top with cotija cheese and garnish with extra cilantro and lime wedges.

Notes

For a healthier version, feel free to incorporate diced bell peppers or avocado. You can also use grilled tofu for a vegan option or leave out pasta for a keto-friendly meal.