Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad combines grilled chicken, charred corn and tender pasta with a creamy chili lime sauce, cotija cheese and fresh cilantro. It's a flavorful make-ahead side dish that works especially well for cookouts and family gatherings.
Equipment
- Outdoor grill For chicken and corn
- Large Pot For cooking the pasta
- Colander For draining and rinsing pasta
- Large Mixing Bowl For assembling the pasta salad
- Whisk For chili lime crema
Ingredients
PASTA SALAD
- 12 oz rotini pasta
- 4 Ears of corn husks removed
- 6 slices Crispy diced bacon cooked and chopped
- 1 cup Cotija cheese crumbled
- 1/2 red onion, diced finely diced
- 1 fresh jalapeño finely diced
- 1/2 cup chopped fresh cilantro chopped
- 1/4 cup - Sliced green onions Sliced
GRILLED CHICKEN
- 2 lbs Boneless chicken thighs
- 1 tbsp Avocado oil for a binder
- 1 1/2 tsp chili powder
- 1 tsp Garlic powder
- 1 tsp Smoked paprika
- 1/2 tsp Ground cumin
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
CHILI LIME CREMA
- 3/4 cup Mexican Crema
- 1/2 cup mayonnaise
- 3 tbsp fresh lime juice
- 1 tsp Lime Zest
- 1 tsp Chili powder
- 3 cloves Minced garlic
- 1/2 tsp Ground cumin
- 1/2 tsp Smoked paprika
- 1 tsp hot sauce
- 1/2 tsp Kosher Salt
- 1/4 tsp Black Pepper
- 1/2 tsp Tajin
Instructions
Cook and Cool the Pasta
- Bring a large pot of salted water to a boil. Cook the rotini according to the package directions until al dente. Drain and rinse under cold water to stop the cooking and cool the pasta. Drain well and set aside.
GRILLED CHICKEN & CORN
- Season the chicken. Pat the chicken thighs dry and coat with avocado oil. Season evenly with the dry rub we put together earlier.
- Grill the corn. Preheat the grill to medium-high heat. Place the corn directly on the grill grates and cook, turning occasionally, until tender and lightly charred on all sides. Remove from the grill and let cool slightly, then slice the kernels from the cobs.
- Grill the chicken. Place the seasoned chicken thighs on the hot grill and cook until nicely charred and the thickest part reaches at least 165°F, I like to let mine go until 175-185°F. Remove from the grill and rest for 5-10 minutes, then chop into bite-sized pieces.
CHILI LIME CREMA
- Make the Chili Lime Crema. Add the Mexican crema, mayonnaise, lime juice, lime zest, Tajin, chili powder, garlic powder, cumin, smoked paprika, hot sauce, kosher salt and black pepper to a bowl. Whisk until smooth and creamy, place in the fridge.
ASSEMBLE MEXICAN STREET CORN PASTA SALAD
- Assemble and Chill. Add the cooled pasta, grilled corn, chopped chicken, bacon, Cotija cheese, red onion, jalapeño, cilantro and green onions to a large mixing bowl. Pour the chili lime crema over everything and toss until evenly coated. Cover and refrigerate for at least 30 minutes. Toss again before serving.
Notes
- Cook pasta al dente: Rinse under cold water after draining and drain well before assembling.
- Get a good char on the corn: This adds the smoky flavor that makes the street corn profile stand out.
- Make ahead: Prepare and refrigerate until ready to serve. Toss well before serving.
- Refresh before serving: Add a splash of crema or fresh lime juice if the pasta salad needs loosening.
- Storage: Keep leftovers covered in the refrigerator for up to 3-4 days.
Nutrition
Calories: 608kcalCarbohydrates: 45gProtein: 35gFat: 32gSaturated Fat: 8gPolyunsaturated Fat: 9gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 153mgSodium: 1076mgPotassium: 601mgFiber: 3gSugar: 5gVitamin A: 801IUVitamin C: 8mgCalcium: 161mgIron: 2mg
Tried this recipe?Let us know how it was!
