A warm summer evening, the sun setting in hues of gold and orange, perfectly complements a delightful bowl of Spicy Elote Pasta Salad with Chicken. This vibrant dish combines the deliciousness of elote-style corn with the heartiness of rotini pasta and tender chicken, ready in just 30 minutes. It works beautifully because the zesty flavors harmonize together, creating a refreshing yet satisfying meal.
This recipe is perfect for busy weeknights or casual get-togethers with friends. It’s an excellent make-ahead option, as the flavors deepen after sitting in the fridge for a few hours or overnight.
Why You’ll Love This Recipe
- The rotini pasta adds a fun, chewy texture that complements the creamy dressing.
- Each bite bursts with flavor from the corn, spices, and Cotija cheese.
- You can easily customize it by adding your favorite vegetables.
- This dish is a crowd-pleaser, making it ideal for potlucks and gatherings.
What You’ll Need
Gather the following ingredients to create this delicious dish:
For the Salad
- 7 oz rotini pasta
- 2 cups corn
- 2 cups cooked chicken, shredded or cubed
- 1 1/4 cups crumbled Cotija cheese
- 1/2 cup fresh cilantro, chopped
For the Dressing
- 1 tablespoon avocado oil
- 1/2 tsp chili powder
- 1 cup full-fat Greek yogurt
- 1/4 cup mayonnaise
- 1 1/4 tsp chili powder
- 3/4 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- Juice of 1 large lime
For Serving
- Lime wedges for serving
Use olive oil if avocado oil isn’t available.
Substitutions & Swaps
- Greek yogurt can be replaced with sour cream.
- Cotija cheese can be substituted with feta cheese.
- Avocado oil can be replaced with olive oil.
- Use canned or frozen corn for convenience.
How to Make It
Follow these straightforward steps to prepare your delicious pasta salad.
Cook the Pasta
Boil a large pot of salted water and cook the rotini pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
Prepare the Corn
In a skillet over medium heat, add the corn and cook for about 5 minutes until slightly charred, enhancing its sweetness.
Make the Dressing
In a bowl, whisk together avocado oil, chili powder, Greek yogurt, mayonnaise, additional chili powder, garlic powder, ground cumin, smoked paprika, salt, and lime juice until smooth and creamy.
Combine the Ingredients
In a large mixing bowl, combine the cooked rotini, charred corn, chicken, and Cotija cheese. Pour the dressing over the salad and gently stir until everything is well coated.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the dressing could separate.
Reheat: Not necessary; serve cold or at room temperature.
Tips for Best Results
- Chill the pasta salad for at least an hour before serving for enhanced flavors.
- Fresh cilantro is key for adding brightness; consider adding more if desired.
- Always taste and adjust seasoning before serving to match your preference.
Serving Suggestions
- Serve alongside grilled meats for a perfect summer meal.
- Pair with tortilla chips and salsa for a festive gathering.
- Offer as a side dish at picnics or barbecues.
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