It starts with a simple summer evening, the scent of grilled corn drifting in the air, and ends with a delightful bowl of vibrant flavors. The Zesty Mexican Street Corn Chicken Pasta Salad combines the hearty goodness of pasta, the sweetness of corn, and the richness of chicken, all cloaked in a zippy dressing. With a total preparation time of just 30 minutes, this recipe works beautifully for casual gatherings and weeknight dinners alike.
This recipe is perfect for families, potlucks, or anyone looking to whip up a fresh and satisfying meal. It’s great for meal prep, as it can be made ahead of time and stored in the fridge for up to four days.
Why You’ll Love This Recipe
- The vibrant combination of flavors will brighten up any meal.
- It’s a quick and easy one-bowl dish that minimizes cleanup.
- The creamy dressing brings together all the ingredients for a satisfying bite.
- The addition of cotija cheese adds a salty crunch that elevates the dish.
What You’ll Need
Gather these ingredients before you start cooking:
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 for garnish
- Extra cilantro for garnish
Swap Greek yogurt with sour cream if desired.
Substitutions & Swaps
- Barilla rotini can be replaced with any pasta type.
- Cotija cheese can be substituted with feta.
- Avocado oil might be swapped for olive oil.
- Honey can be adjusted with agave for a vegan option.
How to Make It
Start crafting this delicious pasta salad with these easy steps.
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Cook the pasta. Bring a large pot of salted water to a boil, add the pasta, and cook according to package directions until al dente. Drain and rinse under cold water to cool.
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Combine the ingredients. In a large bowl, add the cooked pasta, corn, chicken, cotija cheese, and cilantro.
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Make the dressing. In a separate bowl, whisk together the avocado oil, chili powder, smoked paprika, Greek yogurt, mayo, garlic powder, salt, honey (or agave), and lime juice until smooth.
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Mix everything together. Pour the dressing over the pasta salad and gently toss until all ingredients are well coated.
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Chill before serving. Cover the salad and let it sit in the refrigerator for at least 15 minutes to allow the flavors to meld.
How to Store It
Fridge: up to 4 days in an airtight container.
Freezer: no, the pasta may become mushy.
Reheat: serve chilled; no reheating needed.
Tips for Best Results
- For added crunch, consider adding chopped bell peppers or radishes.
- Use fresh ingredients for the best flavor, especially the lime juice and cilantro.
- Adjust the spice level by adding more or less chili powder, depending on your taste.
- Blend the dressing a few hours ahead for the best flavor infusion.
Serving Suggestions
- Serve with grilled chicken or shrimp for a full meal.
- Pair with a crisp green salad for a refreshing side.
- Great for summer barbecues or potluck gatherings.
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