Mexican Street Corn Pasta (Printer-friendly)
Creamy pasta salad with charred corn, chicken, and a zesty chili-lime elote dressing finished with crunchy tortilla strips.
# What You'll Need:
→ Proteins
01 - 2 cups cooked chicken breast, diced or shredded
→ Pasta
02 - 12 oz rotini or penne pasta
→ Vegetables
03 - 2 cups corn kernels (fresh, grilled, canned and drained, or thawed frozen)
04 - 1 cup cherry tomatoes, halved
05 - 1/2 small red onion, finely diced
06 - 1/4 cup fresh cilantro, chopped
07 - 1 jalapeño pepper, seeded and diced (optional)
→ Dressing
08 - 1/2 cup mayonnaise
09 - 1/3 cup sour cream
10 - 3 tablespoons fresh lime juice
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon chili powder
13 - 1/2 teaspoon garlic powder
14 - 1/2 teaspoon kosher salt
15 - 1/4 teaspoon ground black pepper
16 - 2 oz Cotija cheese, crumbled (about 1/2 cup; feta may be substituted)
→ Crispy Topping
17 - 1 cup corn tortilla chips, crushed
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add the rotini or penne and cook according to package directions until al dente. Drain thoroughly and rinse under cold running water to halt cooking. Set aside to cool completely.
02 - Heat a dry skillet over medium-high heat. Add the corn kernels in an even layer and sauté without oil for 3 to 5 minutes, stirring occasionally, until the kernels develop light char marks and a smoky aroma. Remove from heat and let cool.
03 - In a large mixing bowl, combine the cooked chicken, halved cherry tomatoes, diced red onion, charred corn, diced jalapeño (if using), and chopped cilantro. Toss gently to distribute evenly.
04 - In a separate bowl, whisk together the mayonnaise, sour cream, fresh lime juice, smoked paprika, chili powder, garlic powder, salt, black pepper, and crumbled Cotija cheese until the mixture is smooth and well blended.
05 - Add the cooled pasta to the chicken and vegetable mixture. Pour the dressing over the top and toss thoroughly until every component is evenly coated with the creamy elote-style dressing.
06 - Just before serving, scatter the crushed tortilla chips over the salad for a crunchy finish. Garnish with additional crumbled Cotija, fresh cilantro leaves, and an extra squeeze of lime if desired. Serve chilled or at room temperature.
# Expert Advice:
01 -
- The charred corn combined with cotija cheese and lime creates that authentic street corn flavor you crave without needing a grill.
- It comes together in under an hour and feeds a crowd without requiring any fancy technique or equipment.
- The creamy dressing doubles as a marinade for the chicken so nothing tastes bland or separate.
02 -
- Do not toss the chips into the salad until the very last second or they will go soggy and defeat the entire purpose of that satisfying crunch.
- Letting the dressed salad rest in the fridge for thirty minutes before serving allows the flavors to marry and the pasta to absorb the dressing deeply.
03 -
- Pat frozen corn completely dry with a paper towel before charring or it will steam instead of developing those gorgeous brown blisters.
- Dressing the salad while the pasta is still slightly warm helps it absorb flavor like a sponge resulting in a more seasoned final dish.