An afternoon in the sun, savoring a delightful bowl of vibrant pasta salad, makes for a perfect moment. This Zesty Mexican Street Corn Chicken Pasta Salad is a refreshing dish that takes just 30 minutes to prepare. The combination of fresh ingredients and bold flavors ensures it’s a hit at any gathering.
This recipe is perfect for family barbecues, potluck events, or a quick weeknight dinner. You can make it ahead of time, as it stores well in the refrigerator, allowing the flavors to meld beautifully.
Why You’ll Love This Recipe
- The pasta provides a hearty base that complements the tender chicken and sweet corn.
- It has a creamy dressing that balances the spicy and zesty flavors reminiscent of street corn.
- Fresh cilantro and lime juice add a refreshing brightness to each bite.
- It’s a great way to use up leftover chicken, making it a resourceful choice.
What You’ll Need
Gather the following 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
- 3/4 cup Greek yogurt, Fage 5%
- 1/4 cup mayo
- 2 teaspoons chili powder, ancho or chipotle recommended
- 1/2 teaspoon smoked paprika
- 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
Greek yogurt can be swapped for sour cream.
Substitutions & Swaps
- Use any pasta shape you prefer.
- Fresh corn can be replaced with frozen.
- Queso fresco can substitute for cotija cheese.
- Cilantro can be omitted for those who dislike the flavor.
How to Make It
This salad comes together in just a few easy steps.
Cook pasta
Boil a large pot of salted water and add the pasta. Cook according to package instructions until al dente, usually around 8-10 minutes. Drain and set aside to cool.
Sauté corn
Heat avocado oil in a skillet over medium heat. Add the corn and sauté for 5-7 minutes until tender and slightly charred. Remove from heat and let cool.
Combine ingredients
In a large mixing bowl, combine the cooled pasta, sautéed corn, chicken, cotija cheese, and cilantro. Stir gently to mix all the ingredients evenly.
Prepare dressing
In a separate bowl, whisk together the Greek yogurt, mayo, chili powder, smoked paprika, garlic powder, salt, honey or agave, and lime juice until smooth.
Mix dressing and salad
Pour the dressing over the pasta salad and toss until everything is coated generously. Adjust seasoning with more salt or lime juice if needed.
Serve chilled
Transfer the salad to a serving bowl, garnish with extra cotija cheese, cilantro, and lime wedges. Enjoy immediately or refrigerate for 20-30 minutes to enhance flavors.
How to Store It
Fridge: up to 3 days in an airtight container.
Freezer: no, as it may alter texture.
Reheat: not recommended; best served cold.
Tips for Best Results
- Ensure the pasta is completely cooled before mixing to prevent wilting the greens.
- Use fresh lime juice for the best flavor.
- Adjust the spice level by increasing or decreasing the chili powder according to your preference.
Serving Suggestions
- Pair with grilled meats for a complete meal.
- Serve as a side at summer cookouts.
- Enjoy it as a light lunch on its own.
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