Mexican Street Corn Chicken Pasta Salad

Mexican Street Corn Chicken Pasta Salad

Servings:

Prep Time: 20

Cook Time: 10

Total Time: 30

This Mexican street corn pasta salad takes the vibrant flavors of elote and transforms them into a creamy, irresistible pasta dish. Every bite is a delightful fusion of smoky grilled corn, tangy lime, a hint of chili, and rich creaminess.

Equipment

Ingredients

Dressing:

3/4 cup sour cream
3/4 cup mayonnaise
1½ limes, juiced
3/4 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper

Salad:

1 lb medium sized pasta
2 tbs butter
4 ears corn
1 small red bell pepper, fine diced
1 large avocado, diced
3 tbs cilantro, chopped
1/2 cup cotija cheese, crumbled + more for topping
garnish: Tajin seasoning, cotija + cilantro

US Customary - Metric

Instructions

Cook the pasta al dente according to package directions. Drain and set aside. I drizzle on some olive oil and toss to prevent the pasta from sticking together.
In a small bowl, whisk together the sour cream, mayonnaise, zest of 1/2 lime, lime juice, salt, garlic powder, onion powder and cayenne pepper until smooth and uniform. Taste the dressing and make sure it is satisfactory to your preference and palate. Adjust with salt or lime juice if needed.
Grill or pan sear your corn ears in the butter. Shave/slice the corn off of the corn ears.
In a large bowl, add in the pasta, corn, bell pepper, avocado, cilantro, cotija, dressing and toss until all is coated. Top with cilantro, cotija and Tajin.

Notes

You may also like this Easy Greek Style Pasta Salad

Store leftovers in an airtight container in the fridge up to 4 days.
You can sub in Greek yogurt for the sour cream.
If you don't have cotija cheese, you can sub in feta cheese or parmesan cheese.
You can use any medium sized pasta shape like bow ties, elbow macaroni, casarecce or radiatori.

Nutrition

Author: Stella Drivas