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