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why make this recipe
Zesty Mexican Street Corn Chicken Pasta Salad is a delightful dish full of flavors and textures. This recipe combines the creaminess of pasta with the zesty taste of Mexican street corn, making it a perfect choice for summer picnics, family gatherings, or even a meal prep option for the week. It’s an easy way to enjoy a hearty and satisfying meal. Plus, it’s visually appealing and packed with protein, fresh veggies, and delicious seasonings!
how to make Zesty Mexican Street Corn Chicken Pasta Salad
Ingredients:
- 8 oz pasta (Barilla rotini recommended)
- 2 cups corn
- 1 tablespoon avocado oil
- 2 cups chicken (shredded or 1/2-inch cubes)
- 1 cup cotija cheese (crumbled)
- 1/2 cup fresh cilantro, chopped
- 2 teaspoons chili powder (ancho or chipotle recommended)
- 1/2 teaspoon smoked paprika
- 3/4 cup Greek yogurt (Fage 5%)
- 1/4 cup mayo
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 teaspoon honey or agave
- 1 1/2 tablespoons fresh lime juice
- Fresh lime wedges
- Extra cotija cheese and cilantro for garnish
Directions:
- Start by cooking the pasta according to the package instructions. Drain and set aside.
- In a large skillet, heat the avocado oil over medium heat. Add the corn and cook until it is slightly charred, about 5-7 minutes. Remove from heat and let it cool.
- In a large bowl, combine the cooked pasta, chicken, charred corn, cotija cheese, and chopped cilantro.
- In a separate bowl, mix together the chili powder, smoked paprika, Greek yogurt, mayo, garlic powder, salt, honey or agave, and lime juice until smooth.
- Pour the dressing over the pasta mixture and toss until everything is evenly coated.
- Taste and adjust seasoning if needed.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
- Serve chilled, garnished with fresh lime wedges, additional cotija cheese, and cilantro.
how to serve Zesty Mexican Street Corn Chicken Pasta Salad
This pasta salad is best served cold. Spoon it into a bowl and add extra garnishes like lime wedges, crumbled cotija cheese, and fresh cilantro on top for a beautiful presentation. It pairs nicely with grilled meats or can be enjoyed on its own as a filling meal.
how to store Zesty Mexican Street Corn Chicken Pasta Salad
Store any leftovers in an airtight container in the refrigerator. The salad will keep well for about 3 days. If you notice that it has thickened, you can add a little more Greek yogurt or a splash of lime juice when serving.
tips to make Zesty Mexican Street Corn Chicken Pasta Salad
- Use fresh corn if possible for the best flavor; however, frozen corn also works well.
- Feel free to adjust the spices according to your preferences. For a spicier kick, add more chili powder.
- This dish can be customized with additional vegetables such as bell peppers or avocado for extra freshness.
variation
You can make this salad vegetarian by omitting the chicken and adding black beans for protein. Alternatively, swap out the cotija cheese for feta or a vegan cheese alternative if you are looking for a dairy-free option.
FAQs
Can I make this salad ahead of time?
Yes, you can make this salad a day ahead of time. Just keep it covered in the fridge until you are ready to serve.
Can I freeze leftovers?
It’s not recommended to freeze this salad as the texture may change when thawed, especially the pasta and dressing.
What can I use instead of Greek yogurt?
You can use sour cream or a dairy-free yogurt alternative if you prefer. Just note that it may alter the flavor slightly.
Zesty Mexican Street Corn Chicken Pasta Salad
A creamy and zesty pasta salad with Mexican street corn, perfect for summer gatherings and meal prep.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 8 oz pasta (Barilla rotini recommended)
- 2 cups corn
- 1 tablespoon avocado oil
- 2 cups chicken (shredded or 1/2-inch cubes)
- 1 cup cotija cheese (crumbled)
- 1/2 cup fresh cilantro, chopped
- 2 teaspoons chili powder (ancho or chipotle recommended)
- 1/2 teaspoon smoked paprika
- 3/4 cup Greek yogurt (Fage 5%)
- 1/4 cup mayo
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 teaspoon honey or agave
- 1 1/2 tablespoons fresh lime juice
- Fresh lime wedges
- Extra cotija cheese and cilantro for garnish
Instructions
- Start by cooking the pasta according to the package instructions. Drain and set aside.
- In a large skillet, heat the avocado oil over medium heat. Add the corn and cook until it is slightly charred, about 5-7 minutes. Remove from heat and let it cool.
- In a large bowl, combine the cooked pasta, chicken, charred corn, cotija cheese, and chopped cilantro.
- In a separate bowl, mix together the chili powder, smoked paprika, Greek yogurt, mayo, garlic powder, salt, honey or agave, and lime juice until smooth.
- Pour the dressing over the pasta mixture and toss until everything is evenly coated.
- Taste and adjust seasoning if needed.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
- Serve chilled, garnished with fresh lime wedges, additional cotija cheese, and cilantro.
Notes
Use fresh corn for the best flavor. This salad can be made vegetarian by omitting the chicken and adding black beans for protein.