Mexican Street Corn Chicken Pasta Salad
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A creamy, chilled pasta salad combining al dente pasta, charred buttery corn, seasoned chicken, cotija, jalapeño, cilantro, and a smoky chipotle-lime dressing. It is bright, spicy, savory, and ideal for summer gatherings.
- Time
- 65 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- Mexican
- Contains
- Gluten, dairy, and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Pasta Salad
- 570 g
- 510 g
Chicken Seasoning
- 14 g
- 3 g
- 2 g
- 3 g
- 2 g
- 2 g
- 6 g
- 2 g
- 30 g
Salad Mix-Ins
- 55 g
- 14 g
- 4 g
- 110 g
Dressing
- 170 g
- 180 g
- 30 g
- 16 g
- 4 g
- 3 g
- 1 g
- 1 g
- 3 g
- 1 g
Garnish
Weights are estimates. Together, the ingredients weigh about 2.05 kg before cooking, which is about 255 g per serving.
Steps
Slice each chicken breast in half horizontally to make thinner pieces. Pat the chicken dry with paper towels.
Drizzle the chicken with the oil. Combine the chili powder, paprika, garlic powder, onion powder, cumin, salt, and black pepper, then season the chicken evenly on all sides.
Fill a large pot about halfway with water, add a generous amount of salt, and bring it to a boil over high heat.
Add the pasta and cook it al dente according to the package directions. Drain thoroughly, rinse under cold water to stop the cooking, and set aside.
Heat a large skillet over medium-high heat. Add a little oil if needed, and place the seasoned chicken in the hot pan.
Cook the chicken for about 4 minutes per side, or until browned and the thickest part reaches 165°F (74 °C)/74°C (165 °F). Transfer it to a plate, cover loosely with foil, and let it rest.
Melt the butter in the same skillet over medium heat. Add the corn kernels, season with a little salt and black pepper, and cook for a couple of minutes without stirring so they begin to brown.
Stir the corn, scraping the browned bits from the bottom of the skillet with a wooden spoon. Continue cooking for about 5 minutes, until the kernels are tender and lightly charred. Set aside to cool for a few minutes.
While the corn cools, chop the rested chicken into bite-size pieces. Shred it instead if preferred.
In a large mixing bowl, whisk together the sour cream, mayonnaise, chipotle peppers in adobo, lime juice, Tajín, chili powder, garlic powder, onion powder, salt, and black pepper until smooth. Taste and adjust the salt, chili, or other spices as desired.
Add the cooled corn, cooked pasta, chopped or shredded chicken, diced red onion, jalapeño, cilantro, and crumbled cotija cheese to the dressing.
Fold and toss everything together until the pasta, chicken, and vegetables are evenly coated with the dressing.
Garnish with extra cotija, Tajín or chili powder, and cilantro. Serve with lime wedges.
Refrigerate the salad for a few minutes to chill before serving.
Notes
The transcript specifies 2 tablespoons of butter for cooking the corn and salt for the pasta water, although these are not listed in the written ingredient list. Chill briefly before serving. Keep refrigerated and serve cold; the dressing may thicken as it chills.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 580
- Protein
- 27 g
- Carbs
- 50 g
- Fat
- 31 g
- Fiber
- 4 g
Where the calories come from
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