Description
This Zesty Mexican Street Corn Chicken Pasta Salad combines the vibrant flavors of street corn with tender pasta and protein-rich chicken, topped with a creamy dressing for a refreshing meal perfect for any occasion.
Ingredients
Scale
- 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
- 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
Instructions
- Cook the pasta according to package instructions. Drain and set aside to cool.
- In a large skillet, heat avocado oil over medium heat and sauté corn until slightly charred, about 5-7 minutes.
- In a large mixing bowl, combine cooled pasta, charred corn, chicken, cotija cheese, and cilantro.
- In a separate bowl, whisk together chili powder, smoked paprika, Greek yogurt, mayo, garlic powder, salt, honey (or agave), and lime juice to make the dressing.
- Pour the dressing over the salad mixture and toss well to combine.
- Chill in the refrigerator for at least 30 minutes before serving for best flavor.
Notes
Feel free to adjust the dressing ingredients based on your taste preferences. This salad can be made ahead of time and stored in the refrigerator for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course, Salad
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 75 mg
Keywords: Zesty Mexican Street Corn Chicken Pasta Salad, pasta salad, chicken salad, Mexican flavors, summer salad