Corn Pasta Salad
All the zesty, creamy flavors of Mexican street corn tossed into one hearty, protein-packed pasta salad! This super easy recipe is a total crowd-pleaser, perfect for summer BBQs, potlucks, or your weekly meal prep. It’s a full meal in a bowl that comes together in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 8 servings 1x
- Category: Salad, Main Course
- Cuisine: Mexican-Inspired, American
Ingredients
Scale
For the Salad:
- 12 oz gluten-free rotini pasta (or other short pasta)
- 30 oz frozen fire-roasted corn, cooked & cooled
- 2 cups cooked shredded chicken
- 1 cup red onion, finely diced
- 1 cup Cotija cheese, crumbled
- ⅓ cup fresh cilantro, chopped
For the Creamy Lime Dressing:
- ¾ cup plain non-fat Greek yogurt
- ½ cup avocado oil mayonnaise
- ¼ cup sour cream
- ¼ cup fresh lime juice
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- A pinch of cayenne pepper (optional)
Instructions
- Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Cook the pasta until it’s al dente (firm to the bite). Immediately drain and rinse with cold water to stop the cooking process and prevent sticking. Set aside to drain completely.
- Make the Dressing: While the pasta cooks, whisk all the dressing ingredients together in a small bowl—Greek yogurt, mayo, sour cream, lime juice, and all the spices. Stir until it’s completely smooth and creamy. Give it a taste and adjust seasoning if you like!
- Combine Everything: In your largest mixing bowl, add the cooled pasta, corn, shredded chicken, diced red onion, cilantro, and about three-quarters of the crumbled Cotija cheese. Pour the dressing over the top.
- Toss and Serve: Gently toss everything together until the salad is evenly coated in the creamy dressing. Transfer to a serving dish and garnish with the remaining Cotija cheese and a little extra cilantro. Enjoy right away or chill until ready to serve!
Notes
- Tips & Tricks: Using a store-bought rotisserie chicken is my favorite shortcut here! If you can’t find fire-roasted corn, regular sweet corn works great. For the best flavor, don’t be shy when salting your pasta water.
- Serving Ideas: This is a fantastic standalone meal, but it also pairs beautifully with grilled chicken, burgers, or ribs. I also love scooping it up with tortilla chips!
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors get even better the next day! If it seems a little dry after sitting, just stir in a spoonful of yogurt or a fresh squeeze of lime juice to liven it back up. This salad is best served cold.
Find it online: https://sabormexicana.com/corn-pasta-salad/