Mexican Street Corn Pasta Salad (Printable)
Smoky Mexican street corn meets tender chicken and creamy lime dressing in this vibrant pasta salad with crispy tortilla topping.
# What You'll Need:
→ Chicken & Pasta
01 - 3 cups cooked rotini or penne pasta
02 - 2 cups cooked chicken breast, diced
03 - 1 tablespoon olive oil
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon kosher salt
06 - ½ teaspoon freshly ground black pepper
→ Elote-Style Corn
07 - 2 cups corn kernels (fresh, grilled, or canned and drained)
08 - 1 tablespoon unsalted butter
09 - ½ teaspoon chili powder
→ Creamy Dressing
10 - ½ cup mayonnaise
11 - ¼ cup Mexican crema or sour cream
12 - ¼ cup crumbled cotija cheese, plus extra for garnish
13 - 2 tablespoons fresh lime juice
14 - 1 clove garlic, minced
15 - 1 teaspoon hot sauce (optional)
16 - ¼ cup fresh cilantro, chopped
17 - ¼ teaspoon kosher salt
18 - ¼ teaspoon freshly ground black pepper
→ Crispy Topping
19 - 1 cup tortilla chips, crushed
20 - ½ teaspoon chili-lime seasoning (such as Tajín), optional
→ Garnish
21 - 1 jalapeño, thinly sliced
22 - Lime wedges
23 - Additional fresh cilantro and crumbled cotija cheese
# Directions:
01 - Preheat a skillet over medium-high heat. Melt the butter, add the corn kernels, and sauté for 5–7 minutes until golden and lightly charred. Sprinkle with chili powder, stir to coat evenly, then set aside to cool.
02 - Toss the diced cooked chicken breast with olive oil, smoked paprika, kosher salt, and black pepper until evenly coated. Set aside.
03 - In a large mixing bowl, whisk together the mayonnaise, Mexican crema or sour cream, crumbled cotija cheese, fresh lime juice, minced garlic, hot sauce, chopped cilantro, kosher salt, and black pepper until smooth and well combined.
04 - Add the cooked pasta, seasoned chicken, and charred corn to the dressing along with half of the crushed tortilla chips. Toss everything thoroughly until all ingredients are evenly coated.
05 - Transfer the salad to a serving platter. Top with the remaining crushed tortilla chips, additional crumbled cotija cheese, sliced jalapeño, extra cilantro, and a dusting of chili-lime seasoning if desired.
06 - Serve immediately with lime wedges on the side, or refrigerate for up to 2 hours to allow the flavors to meld before serving.
# Expert Hints:
01 -
- The smoky charred corn combined with that tangy creamy dressing creates a flavor that people genuinely ask about at every gathering.
- It comes together fast with precooked chicken so weeknight dinners feel effortless but still special.
02 -
- Add the tortilla chip topping at the very last second or they go soft and you lose the crunch that makes this salad special.
- Grilling the corn directly on the cob before cutting off the kernels gives a deeper smokiness than any pan method can replicate.
03 -
- Rotisserie chicken is the smartest shortcut here and the darker meat actually mixes into the salad more flavorfully than plain breast.
- Letting the finished salad sit in the fridge for thirty minutes before serving gives the pasta time to absorb the dressing and makes every bite more flavorful.