Mexican Street Corn Pasta Salad
Mexican Street Corn Pasta Salad encapsulates all the great flavors of Elote Corn but combined with shredded chicken and pasta it's more filling and makes for the perfect summer side dish!
Servings: 6
Equipment
- large mixing bowl
Ingredients
- 4 cups roasted corn about 4 cobs. See notes.
- 2½ cups small shelled pasta, measured uncooked any other small pasta shape will work
- 1 15 oz can black beans, drained
- 1 small red bell pepper, diced
- 1 small Jalapeño, diced optional
- ¼ cup green onions, diced or red onions
- 2 cups Rotisserie chicken, shredded
- ⅓ cup cotija cheese, crumbled
- 1 small avocado, cubed
- 1 lime, sliced for garnish
- 2 Tbsp cilantro, chopped for garnish
Elote Dressing
- 2 limes, squeezed
- ⅓ cup mayonnaise
- ⅓ cup sour cream or plain greek yogurt
- 2 Tbsp Sriracha more or less if desired.
- ½ bunch fresh cilantro
- ½ tsp cumin
- ½ tsp chipotle powder
- ½ tsp garlic powder
- ¼ tsp both salt and pepper
- ½ tsp dried oregano
- 2-3 Tbsp water to thin the sauce
Instructions
- Char the corn on the cob (if you are using frozen corn kernels just skip this step) Shuck the corn if needed, add it to an open flame on your stovetop and turn often until charred lightly OR grill it for just a few minutes on medium heat on the grill, turning often.
- Start the pasta, this take about 20 minutes, cook according to the package. Next, Prepare the ingredients, use a sharp knife to slice and dice everything into bite sized pieces and cut the corn off the cob once it's cooled.
- Add all the dressing ingredients to a food processor and blitz. Add more water if needed to thin the sauce. (limes, mayo, sour cream, sriracha, fresh cilantro, seasonings, water)
- Add everything to a large bowl (pasta, veggies, chicken, cheese, avocado, dressing). Pour 3/4ths of the dressing on top and mix well until everything is evenly dressed. The rest is used for garnish.
- Add extra garnishes (lime wedges, more cilantro, tajin etc), extra dressing drizzle and a few lime wedges and serve room temperature or chilled
Notes
- Make this Mexican street corn salad more elevated by adding crispy bacon crumbles on top!
- Use feta cheese if you want a more salty, pungent flavor.
- Be sure to taste the dressing before pouring over the salad. Add more sriracha for spice or more lime juice for tang.
- I like to add a dash of tajin spice over the top of the salad for an extra garnish. This is optional!
- Make it easier. Use pre roasted frozen or canned corn and rotisserie chicken.
- Make it healthier. Use plain greek yogurt in place of the mayonnaise, skip the avocado and use less cheese for a lighter meal.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 1 cup of pasta salad | Calories: 529kcal | Carbohydrates: 45g | Protein: 31g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 96mg | Sodium: 618mg | Potassium: 516mg | Fiber: 6g | Sugar: 7g | Vitamin A: 974IU | Vitamin C: 29mg | Calcium: 72mg | Iron: 1mg