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If you’re looking for the ultimate pasta salad dish that’s bursting with flavor, texture, and just the right amount of heat, my Mexican Street Corn Pasta Salad with Chicken checks all the boxes. Inspired by the bold and zesty flavors of elote—classic Mexican street corn—this pasta salad is hearty enough to be a meal on its own and perfect for cookouts, picnics, or easy weeknight dinners. You’ll love the addition of cottage cheese and crispy bacon for a boost of protein!
Why you’ll love this pasta salad!
This isn’t your average pasta salad. It’s creamy, smoky, slightly spicy, and loaded with all the street corn essentials—charred corn, cotija cheese, jalapeño peppers, fresh cilantro, crispy bacon, and a tangy crema-style dressing. The addition of grilled or shredded chicken, cottage cheese, and bacon makes it a complete protein-packed meal that will keep everyone coming back for seconds!
During this busy season, my family is practically living off of my orzo pasta salad—and for good reason! They’re easy to make ahead, perfect for a no-fuss dinner, and pack up beautifully for lunches on the go.
If you’ve tried my Mexican Street Corn Soup, you already know how much we love the bold, creamy, slightly spicy flavors of elote. Since that recipe has been such a hit, I knew it was time to create a warm-weather version—and this pasta salad delivers! It’s everything you love about the soup, but in a chilled, hearty, summer-friendly form.
How to make Mexican Street Corn Pasta Salad
Here are the ingredients you will need:
- Sweet corn (fresh off the cob or frozen) charred to perfection
- Pasta (I love orichette to capture all that delicious dressing!
- Grilled chicken or cooked chicken—leftovers work great, or make it fresh
- Crispy bacon– because it just elevates this dish even more!
- Cotija cheese—for that salty, crumbly finish
- Jalapeno– for a little kick!
- Fresh cilantro and green onions—for brightness
- Creamy dressing—with chipotle peppers, cottage cheese, mayo, lime, and cilantro
After making the bacon, cook the chicken in a cast iron skillet. You can also use pre-cooked chicken (like rotisserie), or grill the chicken. After the chicken is cooked, cut the corn off the cob and saute in the skillet with jalapeño. Cook pasta according to package directions at the same time. Once the corn is nice and roasted, toss into a large bowl with chicken, chopped cilantro, chopped green onion, cooked pasta, and the crumbly bacon. Make the dressing by combining all of the ingredients into a food processor. Stir into the salad, mix, and then top with cotija cheese!
Tips for success!
- Char the corn: Whether using a grill or a skillet, getting a bit of char adds depth and brings out the natural sweetness of the corn.
- Serve warm or chilled: It tastes amazing either way. Make it ahead and chill it for a refreshing lunch, or serve it warm for a comforting dinner. It packs well for those summer nights out, or makes a fantastic meal prep lunch to enjoy all week!
- Customize it: Add diced avocado, red bell pepper, or even black beans for a plant-based boost.
Mexican Street Corn Pasta Salad with Chicken
Ingredients
For the salad:
- 6 slices Bacon
- 1.5 lbs Chicken breast*, (raw and cut into bite sized pieces)
- 1 tbsp Avocado oil or olive oil
- 4 ears Corn on the cob
- 1 small Jalapeno, (diced)
- 16 oz Pasta
- 1/2 cup Diced green onion
- 1/2 cup Diced fresh cilantro
- 1/2 cup Cotija cheese
For the dressing:
- 1/2 cup Cottage cheese
- 1/2 cup Mayonnaise
- 1/4 cup Fresh cilantro
- 2 Chipotle peppers in adobo sauce
- 1 tbsp Adobo sauce
- 2 Limes, (juice of)
- Pinch of sea salt
Instructions
- Heat a large skillet to medium high heat. Start by cooking the bacon until desired crispiness. Remove from heat and wipe the pan until most of the bacon grease is removed (leaving behind a bit of rendered fat to cook the chicken).
- Cook the chicken until golden brown on each side. Remove the chicken from heat and keep the skillet hot. While chicken is cooking, cut the corn off the cob to prepare for cooking.
- If needed, add 1 tbsp of cooking oil (like avocado oil or olive oil). Toss in the corn and diced jalapeño Sauté and cook until browned or charred. Alternatively, you can also grill the corn on the cob!
- Simultaneously, cook the pasta according to package directions. Once complete, drain and rinse with cold water. Place in a large bowl
- Make the dressing by combining all ingredients into a food processor. Blend until smooth and whipped.
- Once the bacon is cooled, chop into small pieces. Add the chicken, bacon, corn and jalapeño mixture, green onion, and cilantro to the pasta bowl. Pour the dressing on top until well combined. Top with fresh cotija cheese and serve!
Notes
