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Zesty Mexican Street Corn Chicken Pasta Salad

Zesty Mexican Street Corn Chicken Pasta Salad for Summer Fun

Enjoy this Zesty Mexican Street Corn Chicken Pasta Salad, a flavorful and easy dish perfect for summer cookouts and quick dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Barilla rotini Any pasta shape can be substituted.
For the Corn
  • 2 cups corn Fresh corn adds sweetness; frozen or canned corn can be used.
  • 1 tablespoon avocado oil Olive oil works as a substitute.
  • 2 cups chicken Shredded or cubed; rotisserie or leftover chicken is easy.
  • 1 cup crumbled Cotija cheese Feta can be used as a substitute.
  • 0.5 cup chopped fresh cilantro Optional.
  • 2 teaspoons chili powder Ancho or chipotle can be used for a smoky twist.
  • 0.5 teaspoon smoked paprika Can be omitted if unavailable.
For the Dressing
  • 0.75 cup Greek yogurt Substitute with sour cream or dairy-free alternative.
  • 0.25 cup mayonnaise Can replace with more Greek yogurt.
  • 0.5 teaspoon garlic powder Fresh garlic can be used.
  • 0.5 teaspoon salt
  • 1 teaspoon honey or agave Maple syrup can also be used.
  • 1.5 tablespoons fresh lime juice Adjust to taste.
  • fresh lime wedges For serving.
  • extra Cotija cheese and cilantro For garnishing.

Equipment

  • large pot
  • Baking Sheet
  • mixing bowl
  • colander

Method
 

Step-by-Step Instructions
  1. Cook the pasta in a large pot of salted boiling water until al dente, 8-10 minutes. Drain and cool slightly.
  2. Prepare the chicken seasoned with salt and cook using your preferred method until fully cooked, about 10-15 minutes. Shred or cube and let cool.
  3. Char the corn by tossing with avocado oil, chili powder, and salt; broil on a baking sheet for 3-4 minutes until slightly charred.
  4. Make the dressing by whisking together Greek yogurt, mayonnaise, lime juice, garlic powder, salt, chili powder, smoked paprika, and honey until smooth.
  5. Combine the cooled pasta with the dressing, then fold in charred corn, chicken, Cotija cheese, and cilantro until well-coated.
  6. Transfer to a serving dish and garnish with additional Cotija cheese and cilantro. Serve immediately or chill before serving.
  7. Serve with fresh lime wedges for added flavor.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 500mgPotassium: 450mgFiber: 5gSugar: 3gVitamin A: 10IUVitamin C: 20mgCalcium: 15mgIron: 10mg

Notes

This salad can be prepared ahead of time for enhanced flavors and served cold on hot summer days.

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