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
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