Street corn is honestly one of my favorite things ever – I mean, I’ve already made a light Mexican street corn and a Mexican street corn potato salad, so you know I’m obsessed! This time, I wanted to create another fun riff on those incredible elote flavors, but in pasta salad form that’s absolutely perfect for summer gatherings, meal prep, or just when you’re craving something creamy and satisfying.
What I love about this street corn pasta salad is that it’s packed with protein – I use protein pasta as the base, plus the dressing is Greek yogurt-based, which adds even more protein. And if you want to make it a complete meal (which I totally recommend), adding some grilled chicken takes it to the next level and makes it super filling and satisfying.
Making Mexican Street Corn Pasta Salad
This pasta salad comes together so easily, which makes it perfect for busy weeknights or weekend meal prep. The flavors actually get better as it sits, so it’s one of those dishes that tastes even more amazing the next day.
First, you’ll cook your protein pasta according to package directions, then rinse it with cold water to cool it down completely. While that’s happening, cook your corn however you prefer – I love grilling it for that extra smoky flavor, but boiling or roasting works great too. Once the corn is cooked and cooled, cut those kernels right off the cob and toss them with a little melted butter for extra richness.
If you’re adding chicken (which I highly recommend!), season and cook it however you like – grilled, baked, or pan-seared all work perfectly. Just make sure to let it cool completely before chopping it into bite-sized pieces.
The dressing is where the magic happens – it’s a creamy Greek yogurt base with chipotle chili powder for that smoky heat, smoked paprika for depth, cumin for earthiness, and fresh lime juice and zest for brightness. A touch of agave nectar balances out all those bold flavors perfectly. Even if you don’t like the taste of Greek yogurt, I promise you will still like this!
Once everything is prepped, just toss it all together with diced red onion, crumbled cotija cheese, and pickled jalapeños for that perfect tangy kick. Let it chill in the fridge for at least 30 minutes so all those flavors can meld together, and you’re ready to serve!
Street Corn Pasta Salad
Equipment
- Large pot
- Mixing Bowls
- Whisk
Ingredients
- 8 oz protein pasta dry, cooked and cooled
- 4 ears corn cooked, cooled and cut off the cob
- 1 lb chicken cooked, cooled and chopped (optional)
- 3/4 cup red onion diced
- 1/2 cup cotija cheese crumbled
- 1/4 cup pickled jalapeños diced
- 1 tbsp butter melted
- 2/3 cup nonfat Greek yogurt
- 1 tsp chipotle chili powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- Juice and zest of 1-1.5 limes
- 2 tsp agave nectar
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the protein pasta according to package directions. Drain, rinse with cold water to cool, and set aside.
- Cook the corn (boil, grill, or roast as preferred), let it cool, and cut the kernels off the cob. Toss the warm corn with 1 tablespoon of melted butter and let it cool completely.
- (Optional) If adding chicken, season and cook the chicken as desired (grilled, baked, or pan-seared). Let it cool and chop into bite-sized pieces.
- Dice the red onion and pickled jalapeños, and crumble the cotija cheese if not pre-crumbled.
- In a bowl, whisk together the Greek yogurt, chipotle chili powder, smoked paprika, cumin, lime juice and zest, agave nectar, salt, and pepper until smooth. Adjust seasoning and lime to taste.
- In a large mixing bowl, combine the cooked pasta, corn, chicken, red onion, cotija, and pickled jalapeños.
- Pour the dressing over the salad and toss thoroughly to coat all the ingredients evenly.
- Cover and refrigerate the salad for at least 30 minutes to allow the flavors to blend. Serve chilled or at room temperature. Store leftovers in an airtight container in the fridge for up to 4 days. Enjoy!
