Print

Flavorful Elote Street Corn Chicken Pasta Salad Recipe Easy and Creamy

elote street corn chicken pasta salad - featured image
Print Recipe

A smoky, creamy, and zesty pasta salad featuring grilled corn, tender chicken, and a tangy lime dressing. Perfect for quick lunches, barbecues, or summer gatherings.

Ingredients

Scale
  • 8 ounces (225 g) rotini or penne pasta
  • 2 boneless, skinless chicken breasts (about 12 oz / 340 g), grilled or pan-seared and sliced
  • 3 ears fresh corn, husked (or about 2 cups frozen corn, thawed)
  • 1 tablespoon olive oil (for grilling corn)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1/2 cup crumbled cotija or feta cheese
  • 1/4 cup chopped fresh cilantro
  • 1 small jalapeño, finely chopped (optional)
  • 1/4 cup finely diced red onion
  • 1/2 teaspoon smoked paprika (optional)
  • 1 tablespoon honey or agave syrup

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of rotini or penne pasta and cook according to package instructions until al dente, about 8–10 minutes. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside in a large mixing bowl.
  2. While pasta cooks, brush the 3 ears of corn with 1 tablespoon olive oil. Heat your grill or grill pan over medium-high heat. Grill the corn, turning occasionally, until charred in spots and tender, about 8–10 minutes. Let cool slightly, then cut kernels off the cob with a sharp knife. If using frozen corn, sauté it in a skillet with a little olive oil and a pinch of smoked paprika for 5 minutes to add some smoky flavor.
  3. Season 2 boneless, skinless chicken breasts with salt, pepper, and a pinch of smoked paprika (if using). Grill alongside the corn, about 6–7 minutes per side, until internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice into bite-sized pieces.
  4. In a medium bowl, whisk together 1/2 cup mayonnaise, 1/2 cup sour cream, 2 tablespoons fresh lime juice, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, and 1 tablespoon honey. Season with salt and pepper to taste.
  5. Add the grilled corn kernels, sliced chicken, 1/4 cup chopped cilantro, 1/4 cup diced red onion, and finely chopped jalapeño (if using) into the bowl with the cooled pasta. Pour the dressing over and toss gently to coat everything evenly.
  6. Sprinkle 1/2 cup crumbled cotija cheese over the salad and fold it in lightly to keep some texture. Taste and adjust seasoning with more salt, pepper, or lime juice as needed.
  7. Cover and refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.

Notes

Rest the grilled chicken for 5 minutes before slicing to keep it juicy. If dressing is too thick after chilling, stir in a splash of milk or water to loosen. For smoky flavor, medium-high heat and patience are key when grilling corn and chicken. Rinsing pasta under cold water stops cooking and prevents mushiness. Finely dice red onion for best texture balance.

Nutrition

Keywords: elote, street corn, chicken pasta salad, creamy dressing, summer salad, grilled corn, easy pasta salad, smoky flavor

Find it online: https://sofiaspice.com/flavorful-elote-street-corn-chicken-pasta-salad-recipe-easy-and-creamy/