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
Scale
- 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.