Mexican Street Corn Chicken Pasta (Print)
Smoky charred corn and tender chicken tossed in creamy cilantro-lime dressing with crispy tortilla topping.
# What You Need:
→ Chicken & Pasta
01 - 3 cups cooked rotini or penne pasta
02 - 2 cups cooked chicken breast, diced
03 - 1 tablespoon olive oil
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon kosher salt
06 - 1/2 teaspoon freshly ground black pepper
→ Elote Style Corn
07 - 2 cups corn kernels (fresh, grilled, or canned and drained)
08 - 1 tablespoon unsalted butter
09 - 1/2 teaspoon chili powder
→ Dressing
10 - 1/2 cup mayonnaise
11 - 1/4 cup Mexican crema or sour cream
12 - 1/4 cup crumbled cotija cheese (plus extra for garnish)
13 - 2 tablespoons fresh lime juice
14 - 1 clove garlic, minced
15 - 1 teaspoon hot sauce (optional)
16 - 1/4 cup fresh cilantro, chopped
17 - 1/4 teaspoon kosher salt
18 - 1/4 teaspoon freshly ground black pepper
→ Crispy Topping
19 - 1 cup tortilla chips, crushed
20 - 1/2 teaspoon chili-lime seasoning (such as Tajín), optional
→ Garnish
21 - 1 jalapeño, thinly sliced
22 - Lime wedges
23 - Additional fresh cilantro and crumbled cotija cheese
# How To Make It:
01 - Preheat a skillet over medium-high heat. Add the butter and corn kernels; sauté for 5 to 7 minutes until golden and lightly charred. Sprinkle with chili powder, stir to coat, and set aside to cool completely.
02 - Toss the diced cooked chicken with olive oil, smoked paprika, kosher salt, and black pepper until evenly coated. Set aside.
03 - In a large mixing bowl, whisk together the mayonnaise, Mexican crema or sour cream, crumbled cotija cheese, fresh lime juice, minced garlic, hot sauce, chopped cilantro, kosher salt, and black pepper until smooth and well combined.
04 - Add the cooked pasta, seasoned chicken, and charred corn to the dressing along with half of the crushed tortilla chips. Toss gently until all ingredients are evenly coated.
05 - Transfer the salad to a serving platter. Top with the remaining crushed tortilla chips, additional crumbled cotija cheese, sliced jalapeño, fresh cilantro, and a sprinkle of chili-lime seasoning if desired.
06 - Serve immediately with lime wedges on the side, or refrigerate for up to 2 hours to allow the flavors to meld before serving.
# Expert Tips:
01 -
- The creamy elote dressing clings to every spiral of pasta, making each bite feel like a street corn stand in bowl form.
- Crispy crushed tortilla chips on top give you that satisfying crunch without any deep frying.
- It comes together fast with leftover or store bought chicken, which means less cooking and more eating.
02 -
- Do not add all the tortilla chips at once or they will turn soggy before the salad reaches the table.
- The dressing tastes significantly better if you let it sit in the fridge for even fifteen minutes before tossing.
- Canned corn must be drained and patted dry or it will steam instead of char in the skillet.
03 -
- Press the corn flat in the skillet and resist the urge to stir constantly because the char is what makes it taste like real elote.
- Squirt a fresh lime wedge over each individual serving plate right before eating for the brightest flavor.