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Classic Mexican Street Corn Chicken Pasta Salad

A vibrant and flavorful pasta salad inspired by Mexican street corn, perfect for summer gatherings or cozy dinners at home.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 2 cups cooked pasta (fusilli or rotini) Cooked until al dente
  • 1 cup grilled chicken, diced Leftover chicken works fine too
Veggies
  • 1 cup sweet corn Fresh, canned, or frozen
  • ½ cup bell pepper, diced Red for a splash of color
  • ½ cup red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • ¼ cup fresh cilantro, chopped
Dressing
  • 2 tablespoons lime juice
  • ½ cup mayonnaise
  • 1 tablespoon chili powder
  • Salt and pepper to taste
Toppings
  • ½ cup cotija cheese, crumbled Feta is a great substitute

Method
 

Preparation
  1. Cook the Pasta: Start by boiling the pasta in salted water until al dente. Drain and rinse with cold water to stop cooking.
  2. Prepare the Chicken: If you're using uncooked chicken, grill or sauté it until fully cooked. Allow it to cool, then dice into bite-sized pieces.
Mixing the Salad
  1. Mix the Veggies: In a large mixing bowl, combine the sweet corn, bell pepper, red onion, cherry tomatoes, and cilantro.
  2. Combine Dressing: In a separate bowl, mix the mayonnaise, lime juice, chili powder, salt, and pepper until well combined.
  3. Combine Everything: Add the drained pasta and chicken to the bowl with the veggies. Pour the dressing over and toss gently until everything is coated.
  4. Cheese It Up: Finally, sprinkle the cotija cheese over the top, mixing it in lightly.
Serving
  1. Chill and Serve: For the best flavors, let it chill in the fridge for at least 30 minutes before serving.

Notes

Feel free to swap ingredients based on your preferences. This recipe is versatile and can accommodate various additional ingredients.