Zesty Mexican Street Corn Chicken Pasta Salad – FlirtyFood

The sunlit streets of Mexico come alive with vibrant flavors, and this dish captures that essence with each bite. Zesty Mexican Street Corn Chicken Pasta Salad – FlirtyFood combines tender chicken, sweet corn, and creamy dressing tossed with pasta for a delightful meal ready in under 30 minutes. It works brilliantly as a hearty salad that brings together refreshing and bold ingredients for a satisfying experience.

This recipe is perfect for anyone looking to enjoy a lively meal, whether it’s a picnic, barbecue, or family dinner. It can be made ahead of time and refrigerated, making it an excellent option for busy weeknights or gatherings.

Why You’ll Love This Recipe

• The combination of sweet corn and zesty lime creates a delightful contrast.
• Creamy Greek yogurt adds richness without being overly heavy.
• The rotini pasta holds onto the dressing perfectly, ensuring every bite is flavorful.
• Fresh cilantro and cotija cheese provide a burst of fresh flavor and texture.

What You’ll Need

Gather these ingredients for your delicious meal:

For the Salad

• 8 oz pasta, Barilla rotini recommended
• 2 cups corn
• 2 cups chicken, shredded or 1/2-inch cubes
• 1 cup cotija cheese, crumbled
• 1/2 cup fresh cilantro, chopped

For the Dressing

• 1 tablespoon avocado oil
• 2 teaspoons chili powder, ancho or chipotle recommended
• 1/2 teaspoon smoked paprika
• 3/4 cup Greek yogurt, Fage 5%
• 1/4 cup mayo
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 teaspoon honey or agave
• 1 1/2 tablespoons fresh lime juice

For Serving

• Fresh lime wedges
• Extra cotija cheese and cilantro for garnish

Consider using olive oil instead of avocado oil.

Substitutions & Swaps

• Greek yogurt can be replaced with sour cream.
• Cotija cheese can be swapped for feta cheese.
• Chicken can be substituted with shrimp or tofu.
• Barilla rotini can be replaced with any rotini pasta.

How to Make It

Follow these steps to bring your salad to life:

Cook the Pasta

Boil the pasta in salted water until al dente, according to package instructions. Drain and rinse under cold water to stop the cooking process.

Prepare the Corn

Heat the avocado oil in a skillet over medium heat. Add the corn and sauté for about 5 minutes until slightly charred and heated through.

Mix the Dressing

In a large bowl, whisk together the Greek yogurt, mayo, chili powder, smoked paprika, garlic powder, salt, honey, and lime juice until smooth and well combined.

Combine the Ingredients

Add the cooked pasta, sautéed corn, shredded chicken, cotija cheese, and chopped cilantro to the bowl with the dressing. Toss until everything is evenly coated.

Serve and Garnish

Transfer the salad to a serving dish, garnishing with extra cotija cheese, cilantro, and fresh lime wedges. Serve immediately or refrigerate until ready to enjoy.

How to Store It

Fridge: Up to 3 days in an airtight container.
Freezer: No, pasta does not freeze well once dressed.
Reheat: Not recommended; serve cold for best flavor.

Tips for Best Results

• Use freshly squeezed lime juice for the brightest flavor.
• Allow the salad to sit for at least 30 minutes after mixing for flavors to meld.
• Taste and adjust seasoning before serving to ensure balanced flavors.
• For extra spice, add diced jalapeños to the salad.

Serving Suggestions

• Pair it with grilled shrimp or chicken for a complete meal.
• Serve as a side dish at summer barbecues or potlucks.
• Enjoy it as a light lunch with a side of tortilla chips.