Description
A refreshing Mexican Street Corn Chicken Pasta Salad filled with vibrant flavors and textures.
Ingredients
Scale
- 3 cups (90g) baby spinach, fresh
- 2 cups (300g) shredded chicken, rotisserie chicken works well
- 3 cups (350g) cooked bowtie pasta noodles, or another short noodle
- 2 ears (300g) of corn, grilled
- 21/2 teaspoons (10ml) olive oil
- Salt to taste
- 2 avocados, sliced
- 1/2 cup (80g) black beans, canned, drained
- 1 bunch (30g) cilantro, chopped
- 1/2 red onion, thinly sliced
- 1/2 cup (70g) crumbled cotija or queso fresco cheese
- 1/3 cup (80g) light mayo
- 11/2 teaspoon cayenne pepper
- 11/2 teaspoon minced garlic
- 2 tablespoons (30ml) freshly squeezed lime juice
Instructions
- Grill Corn to Perfection: Start by grilling the corn until you see a nice char on all sides. The aroma of smoky sweetness will fill the air, signaling it is ready. This helps to lock in flavor, making your salad taste fresh and bright. Just remember to turn the corn every couple of minutes to avoid uneven charring.
- Cut Corn Off the Cob: Let the grilled corn cool slightly, then carefully slice the kernels off the cob. The kernels should pop off easily, and the rich, roasted smell will still linger. This step adds that lovely grilled flavor right into your salad. Watch your fingers, as the corn can still be warm!
- Cook the Pasta: Boil the pasta in salted water until it is al dente, and keep an eye on it for the right texture. You will know it is ready when it is tender but has a slight bite. Rinsing it afterward helps prevent sticking. Avoid overcooking, as mushy pasta just will not do for a salad.
- Mix Salad Ingredients: In a big bowl, toss together the grilled corn, cooked pasta, diced chicken, and other salad goodies. As you mix, the vibrant colors will pop out. This allows all those flavors to mingle, making your salad construction even tastier. Do not forget to toss gently to avoid squishing anything.
- Add Dressing Last: Drizzle your favorite dressing over the salad right before serving. You will see it coat everything nicely, leaving a glossy finish. This way, the greens stay crisp and fresh. Be careful not to add too much, or your salad might end up swimming in it.
- Top with Avocado: Slice the avocado and arrange it delicately on top, adding a creamy texture. The bright green color will create a lovely contrast against the other ingredients. Remember to sprinkle some lime juice on the avocado to keep it from browning too quickly.
- Serve & Enjoy!: Once everything is mixed, serve the salad on a big platter for everyone to dive into. You will want to appreciate the colorful display before digging in. Just a heads up, this dish tastes even better if it sits for a few minutes, letting all those flavors come together.
Notes
- Storage Tips: Refrigerate in an airtight container at temperature range 32-40 degrees F for up to 5 days.
- Expert Tips: Use fresh baby spinach for better texture. Grill the corn for enhanced flavor, avoiding boiling. Combine salad ingredients beforehand but add the dressing just before serving for optimal freshness.
- Reheating Instructions: Not applicable, serve cold.
- Serving Suggestions: Serve with tortilla chips for crunch. Pair with grilled meats for a complete meal. Offer in wraps or sandwiches for an easy lunch.
- Recipe Variations: Add halved cherry tomatoes for sweetness. Substitute black olives for a salty kick. Try adding more beans or chickpeas for protein.
- Ingredient Notes: Select fresh, vibrant produce for the best flavor and texture. For a creamy dressing alternative, use regular mayo instead of light mayo. Canned or frozen corn can be used instead of grilled corn; dry and toast for a roasted flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 318
- Sugar: 3g
- Sodium: 218mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 36mg