The Ultimate Creamy Crowd-Pleasing Summer Side

Looking for a vibrant dish that screams summer sunshine? This Mexican street corn pasta salad brings all the bold, zesty flavors of traditional elote right to your pasta bowl. Featuring tender pasta tossed in a smoky, creamy lime dressing and topped with charred corn, fresh cilantro, and savory chicken strips, this recipe is a total game-changer for backyard barbecues and easy weeknight dinners. It is incredibly simple to whip up, meaning you spend less time in the kitchen and more time enjoying those warm evenings with family and friends. Get ready to impress your guests with this refreshing, colorful, and absolutely delicious crowd favorite! 🌽✨

⏱️ Time Breakdown

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6-8

📝 Ingredients List

1 lb penne or fusilli pasta
4 cups corn kernels (fresh or frozen)
1 cup Greek yogurt
1/2 cup mayonnaise
1/2 cup crumbled cotija cheese
2 cloves garlic, minced
1 tbsp chili powder
1 tsp smoked paprika
1/4 cup fresh cilantro, chopped
1/4 cup green onions, sliced
1 tbsp lime juice
2 cups pre-cooked chicken strips (smoked for extra flavor)
Salt and pepper to taste

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

Large pot for boiling pasta
Large skillet for charring corn
Sharp knife
Cutting board
Measuring cups & spoons
Large mixing bowl
Whisk

Step-by-Step Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and rinse with cool water to stop the cooking process.

2. While the pasta is cooking, heat the skillet over medium-high heat. Add the corn and cook for 8-10 minutes, stirring occasionally, until the kernels are golden brown and charred.

3. In a small bowl, whisk together the Greek yogurt, mayo, lime juice, minced garlic, chili powder, and smoked paprika until smooth and glossy. 🥣

4. In a large mixing bowl, combine the cooked pasta, charred corn, and chicken strips. Pour the dressing over the top and toss well until everything is evenly coated.

5. Fold in the cilantro, green onions, and half of the cotija cheese. Garnish with the remaining cheese before serving. Enjoy right away or chill for an hour to let the flavors meld! 🥗

💡 Pro Tips Section

Storage: Keep this salad in an airtight container in the refrigerator for up to 3 days. If it seems dry after chilling, add an extra splash of lime juice.
Substitution: If you cannot find cotija cheese, mild feta or shredded pepper jack are excellent replacements.
Texture: For an extra crunch, add diced red bell pepper or even some chopped jalapeño for a little heat.

Variations

Make it your own by adding black beans for extra protein or swapping the chicken strips for grilled shrimp if you want a lighter seafood twist. You can also mix in half a cup of diced avocado right before serving for added creaminess.

FAQ

Can I make this ahead of time? Yes! This recipe actually tastes better after sitting in the fridge for a few hours, just reserve some cilantro for a fresh garnish right before serving.

Is this spicy? The heat is very mild, but feel free to adjust the chili powder or add fresh jalapeños if you prefer a spicier kick.

Mexican Street Corn Pasta Salad

Author: Samantha Jones
Total Time: 30
Yield: 8 servings 1x
Diet: Halal

Print Recipe

Description

Bring the vibrant, zesty flavors of traditional elote to your dinner table with this refreshing pasta salad. Featuring al dente pasta, smoky charred corn, and tender chicken breast tossed in a creamy, lime-infused yogurt dressing, it is a crowd-pleasing dish perfect for summer BBQs. This simple, colorful meal is packed with savory notes and delightful texture, making it an ideal side or a fast, satisfying main course for busy nights.

Ingredients

Scale

1 lb penne or fusilli pasta
4 cups corn kernels
1 cup Greek yogurt
1/2 cup mayonnaise
1/2 cup cotija cheese, crumbled
2 cloves garlic, minced
1 tbsp chili powder
1 tsp smoked paprika
1/4 cup fresh cilantro, chopped
1/4 cup green onions, sliced
1 tbsp lime juice
2 cups pre-cooked chicken strips
Salt and pepper to taste

Instructions

Boil a large pot of salted water and cook pasta according to package directions; drain and rinse with cool water.
Heat a skillet over medium-high heat and sear corn for 8-10 minutes until golden and charred.
Whisk Greek yogurt, mayo, lime juice, garlic, chili powder, and smoked paprika in a bowl until smooth.
Combine pasta, charred corn, and chicken strips in a large bowl.
Pour the dressing over the ingredients and toss until coated.
Fold in cilantro, green onions, and half of the cotija cheese.
Garnish with the remaining cheese before serving.

Notes

Store in an airtight container in the refrigerator for up to 3 days. Use feta cheese as an alternative if cotija is unavailable. Add a squeeze of lime before serving if the salad appears dry.

Prep Time: 15
Cook Time: 15
Category: Recipes
Method: Boiling and Pan-searing
Cuisine: Mexican-Fusion

Nutrition

Serving Size: 1.5 cups
Calories: 380
Sugar: 4g
Sodium: 450mg
Fat: 12g
Saturated Fat: 3g
Carbohydrates: 48g
Fiber: 3g
Protein: 22g
Cholesterol: 45mg