Zesty Mexican Street Corn Chicken Pasta Salad

A warm evening filled with laughter and the tantalizing scent of charred corn brings to mind a vibrant dish that pulls together the best of summer flavors. This Zesty Mexican Street Corn Chicken Pasta Salad combines the richness of shredded chicken, the crunch of fresh corn, and creamy dressing for a satisfying meal that is ready in under an hour. It works beautifully for gatherings, potlucks, or as a delightful meal prep option for the week ahead.

This recipe is perfect for anyone looking to brighten up their dinner table or impress guests at a summer barbecue. You can make it ahead of time, as the flavors only get better after marinating in the fridge for a few hours.

Why You’ll Love This Recipe

• The combination of charred corn and cotija cheese delivers a delightful burst of flavor and texture.
• It’s a hearty dish that’s both filling and refreshing, ideal for warm-weather dining.
• The creamy dressing adds a rich texture that perfectly complements every ingredient.
• Ready in under one hour, it’s a quick yet impressive dish for any occasion.

What You’ll Need

Here’s everything needed to create this flavorful dish:

For the Salad

• 8 oz rotini pasta
• 2 cups corn kernels
• 1 tbsp avocado oil
• 2 cups cooked chicken, shredded or 1/2-inch cubes
• 1 cup crumbled cotija cheese
• 1/2 cup chopped fresh cilantro
• 2 tsp chili powder
• 1/2 tsp smoked paprika

For the Dressing

• 3/4 cup Greek yogurt
• 1/4 cup mayonnaise
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 tsp honey or agave
• 1 1/2 tbsp fresh lime juice

For Serving

• Lime wedges, for garnish

Greek yogurt can be swapped with sour cream.

Substitutions & Swaps

• Use any pasta shape in place of rotini.
• Feta cheese can replace cotija.
• Grilled zucchini adds great texture.
• Consider lime juice concentrate for ease.

How to Make It

Follow these simple steps for a delicious salad.

Cook the pasta

Cook pasta al dente according to package directions. Rinse immediately with cold water to stop cooking, drain well, and set aside to cool completely.

Char the corn

In a hot skillet or on a grill, heat avocado oil. Add corn kernels and char until lightly browned and smoky. Remove and let cool completely.

Prepare the chicken

If using uncooked chicken, cook and season thoroughly (e.g., grill or pan-fry), then shred or cube into 1/2-inch pieces. Ensure it cools completely before use.

Whisk the dressing

In a small bowl, whisk together Greek yogurt, mayonnaise, garlic powder, salt, honey/agave, and fresh lime juice until smooth and well combined.

Combine the salad

In a large mixing bowl, combine the cooled pasta, charred corn, cooled chicken, crumbled cotija cheese, chopped fresh cilantro, chili powder, and smoked paprika.

Dress the salad

Pour about three-quarters of the prepared dressing over the salad ingredients. Toss gently to ensure all components are evenly coated. Add more dressing only if needed to reach desired consistency.

Chill the salad

Cover the salad and refrigerate for at least 30 minutes (ideally 1-2 hours) to allow the flavors to deepen and meld together.

Final toss

Before serving, give the salad a final toss. Garnish with extra fresh cilantro and fresh lime wedges for a final burst of flavor and visual appeal.

How to Store It

Fridge: 3 to 5 days in an airtight container.
Freezer: No, it may alter texture.
Reheat: Gently toss in a bowl; serve cold.

Tips for Best Results

• Use fresh corn off the cob for a sweeter taste.
• Allow the salad to chill for a few hours before serving for optimal flavor.
• Adjust the chili powder for more or less heat according to preference.
• Stir in a splash of cream for extra richness if desired.

Serving Suggestions

• Pair with grilled meats for a festive barbecue spread.
• Serve alongside tortilla chips and salsa as an appetizer.
• Include as a side dish for picnics or potlucks.