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Zesty Mexican Street Corn Chicken Pasta Salad – FlirtyFood
Have you ever found yourself staring at the fridge, feeling uninspired on a busy weeknight? If you’re craving something bold and delicious that your family will actually eat, then look no further! This Zesty Mexican Street Corn Chicken Pasta Salad is the answer to your culinary dilemma. It’s packed with vibrant flavors, crunchy textures, and all the comfort of home-cooked goodness. With its hint of smokiness and creamy dressing, you’ll feel like you’re munching on your favorite street food while still keeping it family-friendly. What’s more unique about this dish? It combines the fun of pasta salad with the zesty flair of Mexican street corn, making it a standout on your dinner table. Here’s everything you need to know to make it tonight.
WHY YOU’LL LOVE THIS RECIPE
- Bursting with flavor: Enjoy the delicious combination of spices, corn, and creamy dressing.
- Ready in under 30 minutes: Perfect for those hectic evenings when time is tight.
- Feeds a family of 4 for under $15: A budget-friendly option that doesn’t skimp on taste.
- Kid-approved every single time: Kids love the pasta, and the flavors are always a hit!
- One bowl cleanup: Easy to prepare and even easier to clean up afterward.
- Versatile ingredients: Customize with your favorite veggies or proteins for endless variations.
INGREDIENTS
For the Pasta Salad:
- 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
For the Dressing:
- 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 (for serving)
- Extra cotija cheese and cilantro (for garnish)
STEP-BY-STEP INSTRUCTIONS
- Cook the pasta: In a large pot, boil salted water and cook the pasta according to package directions until al dente. Drain and let cool slightly.
- Sauté the corn: In a skillet, heat the avocado oil over medium heat. Add the corn and sauté for 5-7 minutes until golden brown. Remove from heat and let cool.
- Prepare the chicken: If you haven’t done so already, shred or cube the chicken into bite-size pieces and set aside.
- Make the dressing: In a mixing bowl, combine Greek yogurt, mayo, chili powder, smoked paprika, garlic powder, salt, honey, and lime juice. Whisk until smooth.
- Combine it all: In a large bowl, mix the cooked pasta, sautéed corn, chicken, cotija cheese, and chopped cilantro. Pour the dressing over the top and mix until everything is well coated.
- Serve it up: Garnish with extra cotija cheese and cilantro. Add lime wedges on the side for a zesty finish.
PRO TIPS & VARIATIONS
- Best results: Make sure the pasta is cool before mixing to prevent the dressing from becoming watery.
- For added crunch: Toss in diced bell peppers or cherry tomatoes for extra color and texture.
- Easy swaps: Use grilled shrimp instead of chicken for a seafood twist, or substitute chickpeas for a vegetarian version.
- Keto swap: Replace pasta with zucchini noodles to make it low-carb.
STORAGE & REHEATING
Store any leftovers in an airtight container in the fridge for up to 3 days. This dish is best served cold, so no need to reheat unless you prefer it warm. If you do, gently warm in the microwave for about 30 seconds at a time until heated through.
FAQ
- Can I use chicken thighs instead?: Yes! Shredded chicken thighs add extra juiciness and flavor.
- Can I make this ahead?: Absolutely! This pasta salad tastes even better after a few hours in the fridge.
- What can I serve with this?: Pair it with tortilla chips and guacamole for a full Mexican-inspired meal.
- Can I use frozen corn?: Yes, frozen corn works well! Just thaw and sauté lightly before adding.
CLOSING
I hope you and your family love this Zesty Mexican Street Corn Chicken Pasta Salad as much as we do! It’s a quick, flavorful option for any weeknight dinner, and I’d love to hear your thoughts. Please leave a comment below and rate the recipe! Enjoy bringing this vibrant dish to your table tonight!
Zesty Mexican Street Corn Chicken Pasta Salad
Ingredients
For the Pasta Salad
- 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
For the Dressing
- 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
- to taste Fresh lime wedges (for serving)
- to taste Extra cotija cheese and cilantro (for garnish)
Instructions
Cooking Pasta and Veggies
- In a large pot, boil salted water and cook the pasta according to package directions until al dente. Drain and let cool slightly.
- In a skillet, heat the avocado oil over medium heat. Add the corn and sauté for 5-7 minutes until golden brown. Remove from heat and let cool.
Assembling the Salad
- If you haven't done so already, shred or cube the chicken into bite-size pieces and set aside.
- In a mixing bowl, combine Greek yogurt, mayo, chili powder, smoked paprika, garlic powder, salt, honey, and lime juice. Whisk until smooth.
- In a large bowl, mix the cooked pasta, sautéed corn, chicken, cotija cheese, and chopped cilantro. Pour the dressing over the top and mix until everything is well coated.
- Garnish with extra cotija cheese and cilantro. Add lime wedges on the side for a zesty finish.