The aroma of roasted corn combined with zesty lime fills the air as you prepare a delightful meal that seamlessly marries the flavors of Mexican street corn with tender pasta and chicken. In just 30 minutes, you’ll have a vibrant Zesty Mexican Street Corn Chicken Pasta Salad – FlirtyFood that works wonderfully as a main dish or a side. The creamy dressing complements the fresh ingredients while the crunchy corn adds texture and color.
This recipe is perfect for casual gatherings, light weeknight dinners, or meal prep. You can make it ahead of time and store it in the refrigerator for up to three days, allowing all the flavors to meld beautifully.
Why You’ll Love This Recipe
- The combination of pasta and chicken offers a satisfying, hearty meal.
- Fresh corn adds a wonderful crunch and sweetness.
- Creamy dressing binds the ingredients perfectly for a cohesive dish.
- Quick preparation means you can whip it together in no time.
What You’ll Need
Gather these ingredients for a delicious pasta salad.
For the Salad
- 8 oz pasta (Barilla rotini recommended)
- 2 cups corn
- 2 cups chicken (shredded or 1/2-inch cubes)
- 1 cup cotija cheese (crumbled)
- 1/2 cup fresh cilantro, chopped
For the Dressing
- 1 tablespoon avocado oil
- 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
For Serving
- Fresh lime wedges
- Extra cotija cheese and cilantro for garnish
Avocado oil can be substituted with olive oil.
Substitutions & Swaps
- Use any pasta shape you prefer.
- Swap cotija cheese for feta if needed.
- Greek yogurt can be replaced with sour cream.
- Fresh lime juice is optional; use bottled if in a pinch.
How to Make It
Follow these simple steps to create your pasta salad.
Cook the Pasta
Boil water in a large pot and cook the pasta according to package instructions, usually around 8-10 minutes, until al dente. Drain and set aside to cool slightly.
Sauté the Corn
Heat the avocado oil in a pan over medium heat. Add the corn and sauté for about 5 minutes until slightly charred and fragrant. Transfer to a mixing bowl.
Combine Ingredients
In the bowl with corn, add the cooked pasta, chicken, cotija cheese, and chopped cilantro. Toss until well combined.
Mix the Dressing
In a separate bowl, whisk together the chili powder, smoked paprika, Greek yogurt, mayo, garlic powder, salt, honey or agave, and lime juice until smooth and creamy.
Dress the Salad
Pour the dressing over the pasta mixture and stir to coat everything evenly. Adjust seasoning with more salt or lime juice if desired.
Garnish and Serve
Transfer the salad to a serving dish, garnish with extra cotija cheese and cilantro, and serve with fresh lime wedges for an added zesty kick.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the pasta will become mushy.
Reheat: Serve cold or at room temperature.
Tips for Best Results
- Use fresh corn for the best flavor and crunch.
- Adjust the amount of chili powder to control spice levels.
- Allow the salad to chill for about 30 minutes before serving to enhance flavors.
Serving Suggestions
- Pair with grilled shrimp for a complete meal.
- Serve alongside tortilla chips and salsa as an appetizer.
- Great for a summer picnic or potluck gathering.
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