Mexican Street Corn Chicken Pasta (Print View)
Smoky elote-style corn, tender chicken and creamy dressing tossed with pasta and crispy tortilla topping.
# What You'll 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
→ Creamy 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. Melt the butter, add the corn kernels, and sauté for 5 to 7 minutes until golden and lightly charred. Sprinkle with chili powder, toss to coat, and set aside to cool completely.
02 - Toss the diced cooked chicken breast 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. Scatter in half of the crushed tortilla chips. Toss everything together until 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 dusting of chili-lime seasoning if desired.
06 - Serve immediately at room temperature, or refrigerate for up to 2 hours to let the flavors meld. Garnish with lime wedges alongside.
# Expert Hints:
01 -
- The charred corn mixed into creamy dressing creates a texture that keeps you reaching for another forkful.
- It works warm or cold which means leftovers disappear fast.
02 -
- Do not skip charring the corn because that step is what transforms the entire dish from ordinary pasta salad into something that actually tastes like elote.
- Reserve a handful of chips for the very end because mixing them all in at once leaves you with no crunch on top.
03 -
- Grill the corn whole directly on the flame then slice the kernels off for deeper smokiness than you can achieve in a pan.
- Taste the dressing before mixing it with the pasta because adjusting salt and lime at that stage is much easier than fixing it later.