Zesty Mexican Street Corn Pasta Salad with Grilled Chicken

This Mexican Street Corn Pasta Salad offers the perfect blend of bold flavors and creamy textures, all packed into one bowl. Inspired by the classic Mexican dish “Elote,” this recipe swaps traditional bacon for grilled chicken to maintain a hearty, savory bite while keeping it pork-free. It’s the ideal dish for summer barbecues, meal prep lunches, or potluck gatherings.

With its smoky corn, creamy avocado, tangy dressing, and protein-packed grilled chicken, this pasta salad is more than just a side—it’s a complete, satisfying meal that balances flavor, texture, and nutrition. Best of all, it’s easy to prepare ahead and holds up well in the fridge, making it a practical favorite for busy families or casual entertaining.

Ingredients and Preparation

For the Pasta Salad:

• 2 cups mini farfalle pasta (uncooked)
• 3 cups fresh, frozen, or canned corn kernels
  • If using fresh: grill 4 ears of corn and slice off the kernels
  • If using frozen or canned: drain, then lightly roast in a skillet
• 1 (15 oz) can black beans, drained and rinsed
• 1 ripe avocado, diced just before mixing
• ⅓ cup crumbled Cotija cheese (or feta if unavailable)
• 3 green onions, finely chopped
• ½ cup fresh cilantro, chopped (or flat-leaf parsley as a substitute)
• 1 tablespoon finely minced jalapeño (remove seeds for less heat)
• 1 tablespoon olive oil (for corn roasting if not grilling)

For the Grilled Chicken:

• 2 medium boneless, skinless chicken breasts (about 8 oz total)
• 1 tablespoon olive oil
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• Juice of ½ lime (optional, for added brightness after cooking)

For the Dressing:

• ⅓ cup mayonnaise
• ⅓ cup sour cream or Greek yogurt
• 1½ tablespoons fresh lime juice
• 1 teaspoon chili powder
• ¼ teaspoon ground cumin
• ½ teaspoon smoked paprika
• Salt and black pepper, to taste

Step-by-Step Instructions

1. Cook the Pasta

• Bring a large pot of salted water to a boil.
• Add the mini bowtie pasta and cook according to package instructions (about 8–9 minutes).
• Drain and rinse under cold water to stop cooking.
• Set aside to cool completely.

2. Grill or Sauté the Corn

• If using fresh corn:
  • Lightly brush corn with olive oil and grill over medium-high heat for 8–10 minutes, turning occasionally until lightly charred.
  • Let cool, then slice kernels off the cob.
• If using canned or frozen corn:
  • Heat 1 tablespoon olive oil in a large skillet.
  • Add the corn and cook over medium-high heat until slightly charred and golden, about 6–8 minutes.
  • Let cool before using.

3. Prepare the Grilled Chicken

• Preheat a grill or grill pan over medium heat.
• Rub chicken breasts with olive oil, paprika, garlic powder, salt, and pepper.
• Grill for 5–6 minutes per side or until internal temperature reaches 165°F (75°C).
• Rest for 5 minutes, then dice into bite-sized cubes.
• Optional: Squeeze fresh lime juice over the cooked chicken for extra flavor.

4. Make the Dressing

• In a medium bowl, whisk together:
  • Mayonnaise
  • Sour cream or Greek yogurt
  • Lime juice
  • Chili powder
  • Cumin
  • Smoked paprika
  • Salt and pepper
• Mix until smooth and well combined.

5. Assemble the Salad

• In a large mixing bowl, combine:
  • Cooked and cooled pasta
  • Grilled or roasted corn
  • Black beans
  • Diced grilled chicken
  • Green onions
  • Jalapeño
  • Cilantro
  • Crumbled Cotija cheese
• Add the dressing and toss gently until everything is well coated.
• Carefully fold in diced avocado last to prevent it from mashing.

6. Chill and Serve

• Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld.
• Taste and adjust seasoning with more lime juice, salt, or chili powder as desired.

Beginner Tips and Notes

• Cook Pasta Al Dente: Slightly undercooked pasta holds up better in salads and doesn’t get soggy.
• Chill Before Serving: Letting the salad rest in the fridge enhances flavor and texture.
• Corn Tips: Charring adds a smoky depth; don’t skip this step if possible.
• Don’t Overmix Avocado: Add this last to maintain its texture and color.
• Make It Ahead: The salad (without avocado) can be made a day in advance and stored in an airtight container. Add avocado right before serving.
• Storage: Store leftovers in the refrigerator for up to 3 days. Keep in mind that the avocado may brown slightly, though it will still taste good.

Serving Suggestions

This hearty salad can serve as both a main or side dish depending on your needs. Here are a few serving ideas:

• Main Course: Serve with a fresh green salad and lime wedges on the side.
• Side Dish: Perfect for grilled meats, burgers, or sandwiches.
• Picnic Favorite: Bring it to barbecues, potlucks, or outdoor gatherings.
• Lunch Prep: Divide into containers and refrigerate for grab-and-go lunches.

Optional additions or swaps include:

• Shredded lettuce or romaine for extra crunch
• Cherry tomatoes for sweetness and acidity
• Shaved red cabbage for color and bite
• Crushed tortilla chips on top for crunch right before serving

Print

Engagement Features

Try a Variation:

• Swap farfalle for rotini or penne for a different texture.
• Use grilled shrimp instead of chicken for a pescatarian twist.
• Make it vegetarian by omitting the chicken and adding more black beans or grilled bell peppers.

Quick Flavor Fact:

• Elote, the Mexican street corn that inspired this dish, is typically made with mayo, chili, lime, and cheese slathered on grilled corn cobs. This salad captures that essence with added protein and pasta for a full meal.

Reader Prompt:

• What would you add to your version of this salad? Bell peppers, jalapeño pickles, or more heat?
• Would you serve this warm or cold?

Cooking Challenge:

• Try making your own chili-lime dressing from scratch using just pantry staples—it’s fresher and customizable.