Zesty Mexican Street Corn Chicken Pasta Salad
This delightful Zesty Mexican Street Corn Chicken Pasta Salad brings a burst of flavor that is sure to impress. Combining tender chicken, sweet corn, and creamy dressing, it’s perfect for picnics, gatherings, or a quick weeknight meal. The dish celebrates the vibrant flavors of Mexican street corn and makes for a refreshing meal that’s both filling and nutritious.
Why Make This Recipe
Making this pasta salad is a great choice for several reasons. First, it offers a unique twist on traditional pasta salads by incorporating the flavors of Mexican street corn, which includes delicious herbs and spices. Second, it’s quick to prepare, taking only about 30 minutes from start to finish. Finally, it’s a versatile dish that can be served warm or cold, making it perfect for any occasion. If you’re looking for something colorful and tasty, this recipe fits the bill!
How to Make Zesty Mexican Street Corn Chicken Pasta Salad
Making this irresistible pasta salad is simple. Follow the steps below to create a dish that everyone will love.
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. Once cooked, drain and set aside to cool.
- In a skillet over medium heat, add the avocado oil. Then, add the corn and cook until it’s heated through and slightly charred, approximately 5-7 minutes.
- In a large mixing bowl, combine the cooled pasta, cooked corn, shredded or cubed chicken, 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 to create the dressing.
- Pour the dressing over the pasta mixture and toss well to combine. Adjust seasoning if needed.
- Serve immediately or chill it in the fridge for about an hour to allow the flavors to meld.
How to Serve Zesty Mexican Street Corn Chicken Pasta Salad
This pasta salad can be served warm or cold. For a garnished presentation, add extra cotija cheese, chopped cilantro, and lime wedges on top before serving. It’s wonderful on its own or as a side dish for grilled meats or tacos.
How to Store Zesty Mexican Street Corn Chicken Pasta Salad
Leftover pasta salad can be stored in an airtight container in the refrigerator for up to 3 days. If the salad becomes dry after sitting, you can add a splash of lime juice or a bit more Greek yogurt to refresh it.
Tips to Make Zesty Mexican Street Corn Chicken Pasta Salad
- Choose high-quality pasta to enhance the texture and flavor.
- Fresh corn can be used instead of canned corn for an even sweeter taste.
- Adjust the seasoning to suit your taste; add more chili powder for extra heat.
- For added crunch, consider including diced bell peppers or red onions.
Variation
You can customize this recipe by adding black beans for extra protein or diced avocados for creaminess. If you prefer a vegetarian option, simply omit the chicken and boost the other ingredients to maintain fullness.
FAQs
What can I substitute for cotija cheese?
If cotija cheese is not available, you can use feta cheese or goat cheese as a substitute.
Can I use frozen corn?
Yes, frozen corn can be used. Just make sure to thaw and drain it before adding it to the salad.
Is this salad suitable for meal prep?
Absolutely! This salad is great for meal prep, but you should store the dressing separately until you are ready to serve to keep the pasta from getting soggy.
For more exciting pasta ideas, check out this Chicken Spinach Alfredo Rotini Pasta recipe that offers a rich and comforting flavor profile.
Print
Zesty Mexican Street Corn Chicken Pasta Salad
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: None
Description
A delightful pasta salad featuring tender chicken, sweet corn, and creamy dressing, inspired by the flavors of Mexican street corn.
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. Once cooked, drain and set aside to cool.
- Add the avocado oil to a skillet over medium heat. Then, add the corn and cook until it’s heated through and slightly charred, approximately 5-7 minutes.
- Combine the cooled pasta, cooked corn, shredded or cubed chicken, cotija cheese, and chopped cilantro in a large mixing bowl.
- Mix together the chili powder, smoked paprika, Greek yogurt, mayo, garlic powder, salt, honey or agave, and lime juice in a separate bowl to create the dressing.
- Pour the dressing over the pasta mixture and toss well to combine. Adjust seasoning if needed.
- Serve immediately or chill it in the fridge for about an hour to allow the flavors to meld.
Notes
For a garnished presentation, add extra cotija cheese, chopped cilantro, and lime wedges on top before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg
