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Mexican Style Street Corn

Mexican Style Street Corn: Amazing Flavor Feast

  • Author: Jannet Lisa
  • Total Time: 40 minutes
  • Yield: 6-8 servings 1x
  • Diet: Vegetarian

Description

This Mexican-Style Street Corn Pasta Salad with Grilled Chicken is a flavorful summer classic that transforms the bold, tangy flavors of elote into a satisfying meal. It features roasted corn, creamy dressing, zesty lime, and chili seasoning, making it a protein-packed option perfect for lunch, dinner, or picnics.

Ingredients

Scale
  • 16 ounces rotini or fusilli pasta
  • 1 pound boneless, skinless chicken breast or thigh
  • 4 ears fresh corn, husked (or 3 cups frozen corn kernels)
  • 1 tablespoon olive oil (for corn)
  • 1 tablespoon olive oil (for chicken)
  • ½ red onion, finely diced
  • 1 small jalapeño, seeded and finely chopped (optional)
  • ¼ cup fresh cilantro, chopped (plus more for garnish)
  • ½ cup Cotija cheese, crumbled (or feta)
  • Juice of 1 lime
  • Salt and pepper, to taste
  • For the Dressing:
  • ½ cup mayonnaise
  • ¼ cup sour cream or Greek yogurt
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Juice of 1 lime
  • Salt and pepper, to taste
  • Optional Garnishes:
  • Extra cilantro
  • Extra lime wedges
  • A dash of chili powder or Tajín

Instructions

  1. Cook the pasta in salted boiling water until al dente. Drain, rinse with cold water, toss with olive oil, and set aside in a large bowl.
  2. Season chicken with salt, pepper, chili powder, and garlic powder. Cook in a grill pan or skillet with olive oil over medium-high heat for 5-6 minutes per side until 165°F. Let rest, then chop into cubes.
  3. If using fresh corn, brush with olive oil and grill or pan-roast until lightly charred (10-12 minutes). Cut kernels off the cob. If using frozen corn, cook in a skillet with butter or oil until lightly browned (8-10 minutes). Let cool slightly.
  4. Prepare the dressing by whisking together mayonnaise, sour cream or Greek yogurt, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth.
  5. Add roasted corn, diced red onion, chopped jalapeño (if using), cilantro, grilled chicken, and Cotija cheese to the bowl with the pasta.
  6. Pour the dressing over the salad ingredients and gently toss until well coated. Adjust seasoning as needed.
  7. Serve immediately or chill for 30-60 minutes for flavors to meld. Garnish with extra cilantro, chili powder, and lime wedges before serving.

Notes

  • Use short, ridged pasta like rotini or fusilli for best dressing adhesion.
  • Grilling or roasting the corn adds a desirable smoky flavor.
  • Adjust the amount of jalapeño or chili powder to control the heat level.
  • The salad can be prepared ahead of time; store dressing separately and combine before serving for optimal freshness.
  • Feta cheese is a good substitute for Cotija cheese.
  • Keep the salad chilled if serving at outdoor events.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Grilling/Roasting and Mixing
  • Cuisine: Mexican-American

Nutrition

  • Serving Size: 1 serving (estimated)

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Find it online: https://gawarecipes.com/mexican-style-street-corn-recipe/