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Elote Grilled Mexican Corn Pasta Salad with Chicken

mexican street corn salad
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Ingredients

Scale
  • 2 ears fresh corn on the cob
  • 8 oz penne pasta
  • 2 cups cooked shredded chicken
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 2 tablespoons fresh lime juice (plus extra lime wedges for serving)
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 tablespoons fresh cilantro, chopped (plus more for garnish)
  • Salt and pepper to taste
  • 1/3 cup cotija cheese, crumbled
  • 1 medium red bell pepper, diced
  • 1/4 cup red onion, finely diced
  • 1 small jalapeño, seeded and minced (optional)
  • 1 medium avocado, diced (added just before serving)

Instructions

  1. Cook pasta according to package directions until al dente. Drain, rinse briefly with cool water, and toss with a drizzle of olive oil in a large bowl.
  2. Preheat grill to medium-high heat. Brush corn with olive oil and season lightly with salt.
  3. Grill corn for 10-12 minutes, turning every 2-3 minutes, until evenly charred. Allow to cool slightly.
  4. Stand each corn cob vertically on a cutting board and carefully slice downward to remove kernels. Collect all kernels in a bowl.
  5. In a medium bowl, whisk together mayonnaise, sour cream, lime juice, minced garlic, chili powder, paprika, cumin, cayenne (if using), salt, and pepper until well combined.
  6. To the bowl with cooled pasta, add grilled corn kernels, shredded chicken, diced red pepper, red onion, jalapeño (if using), and half the cilantro.
  7. Pour the dressing over all ingredients and fold gently until evenly coated.
  8. Fold in most of the cotija cheese, reserving some for garnish.
  9. Cover and refrigerate for at least 30 minutes (or up to 4 hours) to allow flavors to meld.
  10. Just before serving, gently fold in diced avocado. Transfer to a serving bowl and garnish with reserved cotija cheese, remaining cilantro, and an extra sprinkle of chili powder.
  11. Serve with lime wedges on the side.

Notes

  • For the best flavor, use fresh corn and grill it until nicely charred. If grilling isn’t an option, broil the corn in the oven or char it in a cast-iron skillet.
  • Rotisserie chicken works perfectly for this recipe and saves time.
  • If cotija cheese isn’t available, substitute with feta or queso fresco.
  • For meal prep, store the avocado separately and add just before serving.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: elote grilled mexican corn pasta salad chicken, mexican street corn salad, grilled chicken pasta salad, elote corn pasta, summer chicken salad

Find it online: https://www.joyliciousrecipes.com/elote-grilled-mexican-corn-pasta-salad-chicken/