Zesty Mexican Street Corn Chicken Pasta Salad
A vibrant and flavorful pasta salad that combines the zesty flair of Mexican street corn with comforting pasta, perfect for weeknight dinners.
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.
Notes
Make sure the pasta is cool before mixing to prevent the dressing from becoming watery. Customize with your favorite veggies or proteins for endless variations.