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Corn on the cob next to a large bowl filled with pasta, charred corn, diced chicken, cotija cheese, and a creamy lime spice yogurt mixture.

Mexican Street Corn Pasta Salad (with Chicken)

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This creamy Mexican street corn pasta salad with chicken is a high-protein and made in 20-minutes. Great for potlucks, feeding a crowd, or meal prep.
Course dinner, Lunch, Main Course, Side Dish
Cuisine American, Mexican
Keyword chicken salad, creamy, high protein, meal prep, pasta salad, quick, street corn pasta
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 449
Author Robyn Conley Downs

Equipment

Ingredients

  • 8 ounces short pasta, such as ditalini, elbow macaroni, or bowtie pasta
  • 1 tablespoon olive oil
  • 3 cups corn (fresh or frozen)
  • ¾ cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 lime, zested and juiced (about 2 tablespoons lime juice and 1 teaspoon zest)
  • ½ teaspoon granulated garlic
  • ½ teaspoon mild chili powder
  • ¾ teaspoon kosher salt
  • 2 cups cooked chicken, such as from a rotisserie chicken, ¼-inch dice
  • ¼ cup red onion, minced
  • ⅓ cup fresh cilantro, finely chopped
  • ½ heaping cup cotija or feta cheese, crumbled
  • Tajin to top (optional)

Instructions

  • Cook the Pasta: Cook the pasta in salted water according to package directions. Drain (do not rinse) and set aside.
  • Char the Corn: Meanwhile, heat the olive oil in a large skillet over high heat. Add the corn and cook, undisturbed, until lightly charred in spots, about 3-4 minutes. Stir and cook 2-3 more minutes, stirring once or twice.
    • If you can find charred corn in the freezer section, feel free to use it and skip the charring step altogether!
  • Make the Dressing: In a large bowl, whisk together the yogurt, mayonnaise, lime zest and juice, garlic powder, chili powder, and salt.
  • Assemble: Add the warm pasta, charred corn, chicken, and red onion to the bowl. Toss until well coated. Fold in cilantro and cotija or feta. Taste and adjust seasoning as needed. Top with Tajin, if using.

Notes

  • Fresh or frozen corn both work great here. When I use frozen corn, I like to defrost it first to make the charring faster. And I pat it with a paper towel if it's wet, so the corn doesn't pop in the hot oil.

Nutrition

Serving: 1 (of 6) | Calories: 449kcal | Carbohydrates: 43g | Protein: 33g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 90mg | Sodium: 717mg | Potassium: 269mg | Fiber: 3g | Sugar: 6g | Vitamin A: 209IU | Vitamin C: 5mg | Calcium: 107mg | Iron: 1mg
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