Street Corn Pasta Salad
Hola! If you’re looking for a vibrant, flavor-packed dish that doubles as a side or a main, this Mexican Street Corn Chicken Pasta Salad will steal the spotlight. Growing up under the Florida sun, I remember my abuela teaching me how grilled corn could transform even the simplest meal. That charred sweetness mixed with creamy dressing and fresh lime always brought magic to our table. Today, I’ve taken those beloved flavors and tossed them into a cold pasta salad that’s perfect for cookouts, BBQs, or potlucks. This recipe is hearty, refreshing, and loaded with all the zesty flavors of Mexican street food.
Quick Recipe Overview
| Prep Time | 20 minutes |
|---|---|
| Cook Time | 10 minutes |
| Total Time | 30 minutes |
| Servings | 8 |
| Difficulty | Easy |
| Cuisine | Mexican-inspired |
| Best Season | Summer, Fall |
Why You’ll Love This Recipe
- Burst of flavor: Creamy dressing with lime, garlic, and cayenne ties everything together with a zesty kick.
- Versatile dish: Works as a hearty main or a colorful side dish for BBQs, taco nights, or potlucks.
- Perfect for meal prep: Toss ingredients together ahead of time and add dressing when ready to serve.
- Crowd-pleaser: Serves 8 as a side, making it ideal for large gatherings and parties.
- Healthy yet indulgent: Packed with protein-rich chicken, fiber-filled beans, and fresh veggies.
Mexican Street Corn Chicken Pasta Salad
- Total Time: 30 minutes
- Yield: 8 servings 1x
Description
This Mexican Street Corn Chicken Pasta Salad is a fresh, flavorful, and zesty dish perfect for BBQs, potlucks, or a hearty lunch. Loaded with grilled corn, shredded chicken, pasta, avocado, and a creamy lime dressing, it’s a true crowd-pleaser!
Ingredients
- 3 cups baby spinach
- 2 cups shredded chicken (rotisserie chicken works well)
- 3 cups cooked bowtie pasta noodles (or another short noodle)
- 2 ears of corn
- 2 teaspoons olive oil
- Salt to taste
- 2 avocados, sliced
- ½ cup black beans
- 1 bunch cilantro, chopped
- ½ red onion, thinly sliced
- ½ cup crumbled cotija or queso fresco cheese
- Dressing:
- ⅓ cup light mayo
- 1 teaspoon cayenne pepper
- 1 teaspoon minced garlic
- 2 tablespoons freshly squeezed lime juice
Instructions
1. In a small bowl whisk together dressing ingredients and set aside.
2. Brush corn with oil and season with salt to taste. Grill over medium-high heat for 5–10 minutes, turning throughout, until kernels begin to char. Allow to cool slightly before cutting kernels from the cobs.
3. In a large bowl combine spinach, chicken, pasta, grilled corn, avocados, black beans, cilantro, onions, and cheese.
4. Pour dressing over the top and toss to combine.
5. Serve immediately or chill until ready to serve.
Notes
To make ahead: combine salad ingredients, cover, and chill. Store dressing separately and toss together before serving.
Serves 8 as a side dish or 4–6 as a main dish.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 318
- Sugar: 3 g
- Sodium: 218 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 16 g
- Cholesterol: 36 mg
Ingredients
- 3 cups baby spinach
- 2 cups shredded chicken (rotisserie works great)
- 3 cups cooked bowtie pasta (or any short noodle)
- 2 ears of corn
- 2 teaspoons olive oil
- Salt to taste
- 2 avocados, sliced
- ½ cup black beans
- 1 bunch cilantro, chopped
- ½ red onion, thinly sliced
- ½ cup crumbled cotija or queso fresco
Dressing:
- ⅓ cup light mayo
- 1 teaspoon cayenne pepper
- 1 teaspoon minced garlic
- 2 tablespoons freshly squeezed lime juice
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Baby Spinach | Swap for romaine or kale for extra crunch. |
| Shredded Chicken | Use leftover chicken breasts or rotisserie for convenience. |
| Pasta | Bowtie holds dressing well, but penne or rotini also work. |
| Corn | Fresh corn gives the best charred flavor, but frozen corn can be pan-roasted too. |
| Avocados | Slice right before serving to prevent browning. |
| Black Beans | Rinse well to remove excess sodium. |
| Cotija Cheese | Queso fresco or feta are good substitutes. |
Step-by-Step Instructions
- Prepare the dressing: In a small bowl whisk mayo, cayenne, garlic, and lime juice until smooth. Set aside.
- Grill the corn: Brush corn with olive oil, season with salt, and grill over medium-high heat for 5–10 minutes. Turn occasionally until kernels are slightly charred. Let cool, then cut kernels from the cob.
- Cook the pasta: Boil bowtie pasta until al dente, drain, and allow to cool before mixing.
- Combine salad ingredients: In a large bowl mix spinach, chicken, pasta, grilled corn, avocado slices, black beans, cilantro, red onion, and cotija cheese.
- Add dressing: Pour dressing over the salad and toss gently to coat evenly.
- Serve: Enjoy immediately, or cover and chill if preparing ahead.
Helpful Tips
- Cook pasta slightly al dente so it doesn’t get mushy after mixing with dressing.
- If you want more spice, add diced jalapeños to the salad.
- Keep ingredients chilled until just before serving for the freshest taste.
- Double the recipe for large gatherings—it disappears fast!
Expert Tips for the Best Results
- Char the corn well, as that smoky sweetness adds authentic street corn flavor.
- Use a creamy mayo base but balance it with plenty of lime for freshness.
- Cut avocados last to keep them from browning too quickly.
- Toss ingredients gently so avocados and pasta don’t break apart.
Recipe Variations
- Vegetarian Version: Skip the chicken and add extra black beans or roasted chickpeas.
- Spicy Kick: Mix hot sauce into the dressing or add diced jalapeños.
- Southwest Twist: Add roasted red peppers and swap lime juice with lemon.
- Greek Fusion: Replace cilantro with parsley, cotija with feta, and lime with lemon for a Mediterranean feel.
Make Ahead & Freezer Tips
Prepare the salad base up to a day in advance without dressing. Store both separately in the fridge, then toss together before serving. This recipe does not freeze well due to fresh veggies and avocado texture.
Serving Suggestions
Serve in a wide bowl garnished with extra cilantro and a lime wedge. For parties, portion into mason jars or cups for grab-and-go servings. This pasta salad pairs perfectly with grilled meats or as a taco night side.
Pairing Ideas
Pair with a crisp white wine like Sauvignon Blanc, a cold Mexican lager, or a refreshing agua fresca. Side dishes like chips with salsa, elote, or guacamole make the perfect additions.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 2 days. Reheating isn’t necessary, as this salad is served cold. If pasta absorbs too much dressing, add an extra squeeze of lime or a spoon of mayo before serving again.
Frequently Asked Questions (FAQs)
Can I make this pasta salad without chicken?
Yes, simply omit the chicken for a vegetarian version or replace with tofu.
What kind of pasta works best?
Short noodles like bowtie, rotini, or penne work well because they hold onto the dressing.
Can I use canned corn?
Fresh corn is best for that charred flavor, but canned or frozen corn can be pan-roasted for a similar result.
How far in advance can I prepare it?
Make up to 24 hours in advance. Just keep dressing and salad separate until ready to serve.
Can I make it dairy-free?
Yes, swap cotija for a dairy-free cheese or omit entirely. The flavor is still amazing.
Is this pasta salad gluten-free?
Yes, just use gluten-free pasta to make it celiac-friendly.
How do I keep avocado from browning?
Add it right before serving and toss with lime juice for extra freshness.
Nutrition Info
| Serving Size | 1 cup |
|---|---|
| Calories | 318 kcal |
| Protein | 16 g |
| Carbohydrates | 30 g |
| Fat | 16 g |
| Fiber | 6 g |
| Sugar | 3 g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Mexican Street Corn Chicken Pasta Salad is the ultimate potluck or BBQ side that doubles as a satisfying lunch. With fresh corn, creamy dressing, and bold Mexican flavors, it’s a dish that will have everyone asking for seconds. Try it once and it just might become your new go-to pasta salad.
