Mexican Street Corn Pasta Salad

This Mexican street corn pasta salad is a vibrant and flavorful dish I love making for a summer gathering or a quick weeknight dinner. It combines the bold flavors of Mexican street corn with tender, seasoned chicken and al dente pasta to create a pasta salad that's out-of-this-world delicious. Plus, it's so easy to make too. Just a few simple steps are all you need to follow to put it together!

The Best Elote Pasta Salad

I don't know about you, but I love Mexican street corn. It has always been a favorite of mine, so when I first thought about incorporating it into a pasta salad, I knew it would be a winner. The combination of sweet, charred corn with the creamy dressing, tangy lime, and savory chicken is just incredible.

This elote pasta salad has quickly become a go-to in my household for barbecues and potlucks. Fair warning, though, you'll need to make a double batch cause it'll be gone in seconds!

Another thing I love most about this recipe is how versatile it is. You can easily adjust the spice level with more or less hot sauce, and the creamy dressing pairs perfectly with the smoky, seasoned chicken. Trust me, it's a winner!

Ingredients

Alright, so this probably doesn't come as a surprise, but this elote chicken pasta salad recipe is made with a variety of fresh and flavorful ingredients that come together to create a delicious dish.

Here's what you'll need for the elote pasta salad:

• 2 tablespoon butter
• 4 cups frozen corn kernels
• 400g macaroni
• 1 cup mayonnaise
• ½ cup crema fresca
• 2 tablespoon hot sauce
• 1 cup cojita cheese
• Juice of 1 lime
• ½ avocado, cubed
• ¼ cup cilantro, chopped
• ½ cup nachos, crumbled

And for the Mexican-style chicken:

• 2 chicken breasts
• ½ teaspoon cumin
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• 1 tablespoon olive oil

How to Make Mexican Street Corn Pasta Salad

Step 1: Season and Cook the Chicken

First, season the chicken breasts on all sides with cumin, paprika, garlic powder, salt, and pepper. Then heat the olive oil in a nonstick pan over medium heat.

Once hot, add the chicken breasts and cook for 3-4 minutes per side until golden and cooked through. The internal temperature should be 165°F. Once cooked, transfer the chicken to a cutting board and let it rest for 10 minutes before chopping it into cubes.

Step 2: Char the Corn and Cook the Pasta

Add butter to the pan over medium-high heat while the chicken is resting. Once hot, add the thawed corn kernels and cook, stirring intermittently, until the corn is slightly charred. Then remove it from the pan and set it aside. 

Meanwhile, cook the macaroni in a pot of salted boiling water according to package directions. I like to undercook it slightly so it's al dente and has a bit of a chew. Anyway, once it's cooked to your liking,  drain the pasta water and set the cooked pasta aside.

Step 3: Make the Dressing

In a large bowl, whisk together the mayonnaise, crema fresca, hot sauce, and lime juice until smooth. This creamy dressing is my secret weapon. It adds the perfect tang and spice to the salad.

Step 4: Combine all the Ingredients

To finish up, add the cooked macaroni, charred corn, and cojita cheese to the bowl with the dressing. Toss everything together until the pasta and corn are well coated in the creamy mixture. Taste and adjust the salt and seasonings if you think it's necessary. 

Step 5: Serve

To serve, transfer the salad to a serving bowl and top it with the cubed chicken, avocado, chopped cilantro, and crumbled tortilla chips. Serve immediately with lime slices on the side for an extra burst of flavor! Enjoy!

How to Store Leftover Chicken Pasta Salad

If you have any leftovers, store the Mexican pasta salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld together, and I think it's even more delicious the next day.

FAQs About This Mexican Street Corn Chicken Pasta Salad

Can I use fresh corn instead of frozen?

Yes, you can absolutely use fresh corn! Cut the kernels off the cob and char them in the pan as directed. I love using fresh corn if it's in season.

What can I use instead of cojita cheese? 

If you can’t find cojita cheese, feta cheese is a great substitute. It has a similar crumbly texture and salty flavor. You can also use shredded Mexican cheese for a different texture.

Can I make this recipe ahead of time?

Yes! This is actually one of my favorite make ahead recipes if I'm hosting or need to bring a dish over to a friend's house. Just prepare the recipe exactly as described above, then cover it in a bowl or store in an airtight container in the fridge for a few days. You just won't want to top it with chips until you're ready to serve since they'll get soggy. 

More Mexican Chicken Recipes

If you liked this recipe, you'll love some of my other Mexican flavored recipes:

• Chicken al pastor
• Chicken street tacos
• Qdoba chicken