Mexican Street Corn Pasta Salad

Ingredients

• 12 oz rotini pasta
• 4 corn (Ears, husks removed)
• 6 slices bacon (Crispy and diced)
• 1 cup Cotija cheese (Crumbled)
• 0.5 cup red onion (Finely diced)
• 1 fresh jalapeño (Finely diced)
• 0.5 cup fresh cilantro (Chopped)
• 0.25 cup green onions (Sliced)
• 2 lb boneless chicken thighs
• 1 tbsp avocado oil (For coating the chicken as a binder)
• 1.5 tsp chili powder (For seasoning the chicken)
• 1 tsp garlic powder (For seasoning the chicken)
• 1 tsp smoked paprika (For seasoning the chicken)
• 0.5 tsp ground cumin (For seasoning the chicken)
• 1 tsp kosher salt (For seasoning the chicken)
• 0.5 tsp black pepper (For seasoning the chicken)
• 0.75 cup Mexican crema (For the chili-lime crema)
• 0.5 cup mayonnaise (For the chili-lime crema)
• 3 tbsp fresh lime juice (For the chili-lime crema)
• 1 tsp lime zest (For the chili-lime crema)
• 1 tsp chili powder (For the chili-lime crema)
• 3 cloves garlic (Minced; for the chili-lime crema)
• 0.5 tsp ground cumin (For the chili-lime crema)
• 0.5 tsp smoked paprika (For the chili-lime crema)
• 1 tsp hot sauce (For the chili-lime crema)
• 0.5 tsp kosher salt (For the chili-lime crema)
• 0.25 tsp black pepper (For the chili-lime crema)
• 0.5 tsp Tajin (For the chili-lime crema)

Steps

1. 1

   Bring a large pot of salted water to a boil. Cook the rotini according to the package directions until al dente.

2. 2

   Drain the pasta, rinse it under cold water to stop the cooking and cool it, then drain thoroughly and set it aside.

3. 3

   Pat the chicken thighs dry and coat them evenly with the avocado oil. Season all sides with the chicken chili powder, garlic powder, smoked paprika, cumin, kosher salt, and black pepper.

4. 4

   Preheat a grill to medium-high heat. Place the corn directly on the grates and cook, turning occasionally, until tender and lightly charred on all sides.

5. 5

   Remove the corn from the grill and let it cool slightly. Slice the kernels from the cobs.

6. 6

   Place the seasoned chicken thighs on the hot grill. Cook until nicely charred and the thickest part reaches at least 165°F; the source recommends 175–185°F for preferred doneness.

7. 7

   Remove the chicken from the grill and let it rest for 5–10 minutes. Chop it into bite-sized pieces.

8. 8

   Make the chili-lime crema by adding the Mexican crema, mayonnaise, lime juice, lime zest, Tajin, chili powder, minced garlic, cumin, smoked paprika, hot sauce, kosher salt, and black pepper to a bowl. Whisk until smooth and creamy, then refrigerate it.

9. 9

   Add the cooled pasta, grilled corn kernels, chopped chicken, bacon, Cotija cheese, red onion, jalapeño, cilantro, and green onions to a large mixing bowl.

10. 10

    Pour the chili-lime crema over the salad and toss until all ingredients are evenly coated.

11. 11

    Cover and refrigerate the pasta salad for at least 30 minutes. Toss again before serving.

Notes

The body excerpt additionally suggests reserving some crema and adding it as needed before serving, refreshing with a splash of crema or lime juice if the salad loosens, and storing leftovers covered in the refrigerator for 3–4 days. These details supplement the structured instructions. A rotisserie chicken may be substituted for the grilled chicken, and frozen or canned corn may be charred in a hot cast-iron skillet when fresh corn is unavailable.

Nutrition per serving

• side dish
• pasta salad
• Mexican-inspired
• grilled
• make-ahead
• cookout
• family gathering
• high-protein