Mexican Street Corn Pasta Salad with Chicken
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.
Servings: 6
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
*You can use grilled chicken in this recipe that is sliced into small pieces.
Serving and storing: This recipe does not need to be served hot! In fact, you can make it early in the day and serve cold or at room temperature. You can also gently re-heat from refrigerated. Store in the fridge for up to 5 days!