Mexican street corn chicken pasta salad brings together everything you crave in one bright, bold bowl. With juicy grilled chicken, charred sweet corn, tender pasta, and a creamy, zesty lime dressing, this recipe packs serious flavor with minimal effort. Inspired by classic elote, it’s perfect for summer meals, family picnics, or meal prep that doesn’t get boring. It’s quick to toss together and even better after a few hours in the fridge. Whether you serve it as a main or a side, this dish satisfies every time—and it’s sure to become a regular in your weeknight or weekend rotation.
Table of Contents
Table of Contents
1: Why This Dish Means So Much
A backyard summer memory in every bite
Some recipes are born from tradition, others from a craving that sticks with you. Sam first tasted Mexican street corn at a beachside food truck in Venice, California. It was smoky, sweet, and tangy with lime and Cotija—simple, bold, and unforgettable. That first bite sparked a thought: how could these flavors become a full, satisfying meal?
Back in his kitchen, Sam started experimenting, adding pasta for heartiness and grilled chicken for protein. The result was Mexican street corn chicken pasta salad—a dish that quickly became a warm-weather favorite. It keeps all the zest of classic elote but adds texture and richness to turn it into a meal worth sharing.
It’s the kind of recipe you turn to when you want something fast but full of flavor. With ingredients like rotini, corn (fresh or canned), tender chicken, red onion, cilantro, and a creamy chipotle-lime dressing, it’s easy to prepare and even easier to enjoy. Plus, it holds up well in the fridge, making it ideal for meal prep or next-day lunches.
Whether you’re hosting a backyard cookout or just need something refreshing yet filling, this salad delivers.
2: Building the Perfect Base
Choosing the right pasta and proteins
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Mexican Street Corn Chicken Pasta Salad – Creamy, Zesty & Easy to Make
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
A bold, creamy, and satisfying pasta salad inspired by Mexican street corn (elote). Packed with grilled chicken, charred corn, Cotija cheese, fresh cilantro, and a smoky chipotle-lime dressing, it’s perfect for meal prep, potlucks, or summer dinners.
Ingredients
For the Salad:
8 oz rotini pasta
2 cups grilled chicken, chopped
1½ cups corn kernels (grilled, frozen, or canned)
½ cup Cotija cheese, crumbled (or feta)
¼ cup red onion, finely chopped
¼ cup fresh cilantro, chopped
1 avocado, diced (optional; add before serving)
For the Chipotle-Lime Dressing:
⅓ cup mayonnaise
¼ cup Greek yogurt or sour cream
2 tbsp fresh lime juice
½ tsp garlic powder
½ tsp chili powder
½ tsp smoked paprika
¼ tsp ground cumin
Salt and pepper, to taste
Optional: 1 tsp chipotle in adobo or hot sauce for heat
Instructions
Cook pasta according to package instructions. Drain and let cool slightly.
Grill or sauté corn until lightly charred. If using canned, drain well.
In a small bowl, whisk all dressing ingredients until smooth and creamy.
In a large bowl, combine pasta, chicken, corn, red onion, and cilantro.
Pour dressing over salad and toss gently to combine.
Fold in Cotija cheese and diced avocado (if using).
Chill for at least 30 minutes before serving.
Garnish with extra cheese, chili powder, and cilantro before serving.
Notes
To make vegetarian, swap chicken for black beans.
Keeps in the fridge up to 4 days in an airtight container.
Add avocado just before serving to avoid browning.
Great for meal prep—divide into containers and store dressing separately for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Tossed, No-bake
- Cuisine: Mexican-American
Nutrition
- Calories: 318 kcal
- Sugar: 3 g
- Sodium: 218 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 16 g
- Cholesterol: 36 mg
The heart of any great pasta salad is a solid base—and Mexican street corn chicken pasta salad builds it with three essentials: pasta, chicken, and corn. These ingredients do more than fill the bowl—they bring flavor, texture, and balance to every bite.
Start with pasta. Short shapes like rotini, penne, or farfalle are ideal. Their ridges hold onto creamy dressing and seasonings, which makes each forkful flavorful. Sam prefers rotini because it holds up after chilling and keeps its bite even after a day or two in the fridge—perfect for meal prep or potlucks.
Chicken is next. Grilled chicken breast brings smokiness that complements the corn and creamy dressing. But you don’t need to fire up the grill every time. Leftover chicken or rotisserie works just as well. Want to cook fresh? Season chicken with chili powder, garlic, cumin, and a squeeze of lime juice before a quick sear or roast.
Now for the star: corn. You can’t have Mexican street corn chicken pasta salad without that sweet, charred flavor. Grill fresh corn if you can, but sautéed frozen or canned corn works too. Browning the kernels in a hot skillet brings out caramel notes and adds texture. Finish with lime juice while warm to boost the flavor.
Once these three are prepped—pasta, chicken, and corn—you’ve already captured the soul of the dish. It’s simple, flavorful, and adaptable. Serve it warm right away or chill it for a refreshing meal later. Either way, it holds its texture and gets even better after resting.
This flexibility is why Mexican street corn chicken pasta salad is so popular in Sam’s kitchen. It fits into weeknight dinners, weekend BBQs, and grab-and-go lunches without missing a beat. You can easily adjust the ingredients to suit your needs—swap chicken for black beans, add chopped bell peppers for crunch, or top it with avocado just before serving.
With the base set, we’re ready to move on to the next step—flavor boosters, creamy dressing, and all the toppings that turn this salad into something truly special.
3: Layering in Flavor
The creamy dressing and crave-worthy add-ins
Once your base is ready, it’s time to bring your Mexican street corn chicken pasta salad to life. What makes this dish so beloved isn’t just the combination of pasta, corn, and chicken—it’s the balance of flavors, the creamy dressing, the mix-ins, and that perfect zing that makes it unforgettable.
Let’s talk dressing. It’s the heart of this dish, the thread that ties every bite together. In a medium bowl, whisk together mayonnaise, Greek yogurt (or sour cream), fresh lime juice, garlic, chili powder, smoked paprika, and a pinch of cumin. You can add chipotle in adobo or a splash of hot sauce for heat. The result? A creamy, tangy, smoky base that coats your ingredients without weighing them down.
Pour the dressing over the warm pasta, grilled corn, and chopped chicken. Stir gently to let the flavors soak into the base. That warmth helps the ingredients absorb the spices and gives your Mexican street corn chicken pasta salad its signature depth.
Now it’s time for the fun part—the mix-ins. Add finely diced red onion for crunch and bite, chopped cilantro for a hit of brightness, and crumbled Cotija cheese for salty contrast. If Cotija’s not available, feta works as a substitute. The goal is a variety of textures and colors in every bite.
Want to go a step further? Here are some optional but highly recommended add-ins:
- Black beans: boost protein and fiber
- Cherry tomatoes: bring juicy sweetness
- Avocado: creamy texture and healthy fats (add just before serving)
- Jalapeños or chipotle flakes: for that heat-loving crowd
- Scallions or green onions: extra crunch and color
These elements elevate your Mexican street corn chicken pasta salad from good to restaurant-worthy. They add complexity without making the recipe complicated.
Once everything is mixed, cover and refrigerate the salad for at least 30 minutes. This chill time helps the flavors meld and deepens the overall taste. In fact, the next-day version of this salad might be even better than the first. That’s why it’s perfect for prepping ahead for a potluck, picnic, or weekday lunches.
Another reason this dish is a favorite in Sam’s kitchen is its adaptability. Mexican street corn chicken pasta salad can be adjusted to fit any preference. Don’t eat meat? Swap the chicken for grilled tofu or extra beans. Want more crunch? Add diced bell peppers or roasted chickpeas. Prefer low spice? Dial back the chipotle and use mild chili powder instead.
No matter how you modify it, the essence of this salad stays the same: bold, creamy, fresh, and totally satisfying.
Sam also loves that this dish comes together with ingredients you likely already have in your kitchen. The pantry spices, canned corn (or frozen), and rotisserie chicken mean you can make it without planning too far ahead. Even better, it doesn’t require any fancy techniques or equipment. Just a knife, a mixing bowl, and a taste for bold flavor.
One pro tip Sam swears by: reserve a few tablespoons of dressing and a bit of Cotija cheese to add just before serving. This refreshes the salad and makes it feel freshly made, even if it’s been sitting overnight.
So many dishes are tasty for one meal and done. But Mexican street corn chicken pasta salad actually improves with time. The lime and spice settle in. The textures blend. Every bite gets just a little better. That’s what makes it ideal for everything from casual weeknights to summer get-togethers.
And finally—presentation. Before serving, top with a few extra sprigs of cilantro, an extra sprinkle of chili powder, and maybe a final drizzle of dressing. It gives your bowl that vibrant, street-food-inspired look that’s as inviting as it is delicious.
Mexican street corn chicken pasta salad is more than a side dish—it’s a crowd-pleaser, a meal-prep hero, and the kind of recipe that reminds you how good simple food can be when built with care.
4: Serving, Storage, and Smart Prep
How to serve, store, and make it ahead
Once your Mexican street corn chicken pasta salad is mixed, chilled, and bursting with flavor, the final step is knowing how to serve it right and keep it fresh. Whether you’re feeding a crowd or planning weekday meals, this dish is as reliable as it is flavorful.
Let’s talk serving first. This salad is incredibly versatile—you can serve it cold, room temperature, or even slightly warm. Just take it out of the fridge about 15 minutes before mealtime so the flavors can come alive. Sam likes to top it with a bit more Cotija cheese, chopped cilantro, and a final sprinkle of chili powder right before serving. That small garnish adds color and makes it pop on the table.
Mexican street corn chicken pasta salad works perfectly as a main course for lunch or dinner, but it’s also a standout side dish. Pair it with grilled meats, veggie skewers, or even tacos for a summer-inspired plate. It holds its own among classic BBQ dishes and always disappears fast at potlucks.
Now for storage. This salad keeps beautifully for up to four days in the fridge. Store it in an airtight container to prevent the pasta from drying out. If you’re prepping it more than a day in advance, save a portion of the dressing to stir in just before serving—this refreshes the flavor and keeps it creamy without adding extra calories or fat.
For meal prepping, divide the Mexican street corn chicken pasta salad into individual containers. Add a lime wedge or a small container of extra dressing on the side if you’re packing it for lunch. It’s sturdy enough to handle transport and stays tasty without reheating.
Planning for a party? You can easily double or triple the recipe. Make the pasta and dressing ahead of time, cook or shred the chicken the day before, and assemble everything a few hours before your event. It only improves as it chills.
You might be wondering if this dish is freezer-friendly. The answer? Not really. Pasta and creamy dressings don’t hold up well after thawing, and fresh ingredients like cilantro and cheese can lose their texture. Stick to the fridge for best results.
Another tip from Sam’s kitchen: If you plan to include avocado, add it just before serving. This keeps it from browning and ensures every bite is fresh and creamy. And if you’re making this dish for a crowd that prefers less spice, simply reduce the chili powder and swap in plain Greek yogurt for a milder base.
Mexican street corn chicken pasta salad fits into real life because it’s easy to make, easy to store, and easy to serve. Whether it’s feeding one or feeding ten, this dish proves that simple ingredients can come together in the most flavorful ways.
5: Frequently Asked Questions
What is Mexican street corn chicken pasta salad made of?
Mexican street corn chicken pasta salad combines grilled or rotisserie chicken, charred corn, cooked pasta (like rotini or penne), and a creamy chipotle-lime dressing. Add-ins like Cotija cheese, red onion, cilantro, and black beans enhance flavor and texture, while the dressing ties it all together with smoky, tangy richness.
Can I make Mexican corn pasta salad ahead of time?
Yes, it’s perfect for making ahead. In fact, the flavors improve after a few hours in the fridge. Just store it in an airtight container, and for the best texture, stir in extra dressing or avocado just before serving. It’ll stay fresh for up to four days.
Is this salad served hot or cold?
Mexican street corn chicken pasta salad is best served cold or at room temperature. You can enjoy it slightly warm if freshly prepared, but chilling it allows the flavors to blend and gives the dressing a creamy, balanced texture that tastes even better over time.
What protein goes best in Mexican pasta salad?
Grilled chicken is the most common and flavorful protein used in this salad. However, you can also use shredded rotisserie chicken, pan-seared thighs, or even black beans or grilled tofu for a vegetarian version. The key is balance—your protein should complement the smoky-sweet corn and creamy dressing
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6: Conclusion
Mexican street corn chicken pasta salad brings together everything you want in a dish—big flavor, creamy texture, and just the right balance of spice, crunch, and freshness. It’s simple enough for a weeknight meal but impressive enough for a crowd, and it adapts easily to your lifestyle. Whether you’re prepping lunches, hosting a summer barbecue, or just craving something bold and satisfying, this salad delivers.
From the smoky grilled corn to the zesty lime dressing, every bite is layered with flavor. With Sam’s simple, approachable method, you can recreate the vibrant taste of Mexican street food right in your own kitchen.
Tie on your apron, gather your favorite ingredients, and make this recipe your own. And when you’re ready for the next flavor-packed dish, Fresh Leaf Recipes is here to cook with you.