Description
A vibrant and flavorful pasta salad combining Mexican street corn, chicken, and zesty seasonings, perfect for summer picnics and gatherings.
Ingredients
- 8 oz pasta (Barilla rotini recommended)
- 2 cups corn (fresh, frozen, or canned)
- 1 tablespoon avocado oil
- 2 cups chicken (shredded or diced into 1/2-inch cubes)
- 1 cup cotija cheese, crumbled
- 1/2 cup fresh cilantro, chopped
- 2 teaspoons chili powder (ancho or chipotle recommended)
- 1/2 teaspoon smoked paprika
- 3/4 cup Greek yogurt (Fage 5%)
- 1/4 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 teaspoon honey or agave
- 1 1/2 tablespoons fresh lime juice
- Fresh lime wedges (for serving)
- Extra cotija cheese and cilantro for garnish (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini and cook according to package instructions until al dente, approximately 8-10 minutes. Drain and rinse under cold water, then set aside.
- Prepare the corn: If using fresh corn, grill or sauté the kernels until lightly charred, about 5-7 minutes. If using frozen, simply heat until warmed through. Canned corn should be drained and rinsed.
- Make the dressing: In a large mixing bowl, combine Greek yogurt, mayonnaise, chili powder, smoked paprika, garlic powder, salt, honey (or agave), and lime juice. Whisk until smooth and creamy.
- Combine the ingredients: Add the cooked pasta, corn, shredded chicken, cotija cheese, and chopped cilantro to the bowl with the dressing. Toss gently until everything is well-coated.
- Taste and adjust: Give the salad a taste and adjust seasoning if needed. You can add more lime juice or a pinch of salt based on your preference.
- Serve: Serve chilled or at room temperature, garnished with additional cotija cheese, cilantro, and lime wedges on the side.
Notes
This pasta salad can be made ahead of time and is suitable for meal prep.