Mexican Street Corn Chicken Pasta Salad is a dish that brings together the fun flavors of street food and the easy prep of a pasta salad. It’s perfect for summer cookouts or just a quick family meal.
Solves busy weeknights by offering a quick, budget-friendly pasta dish with Mexican street corn flavors, simple ingredients, and easy meal-prep that travels well.
Sometimes, you want a dish that’s not just good but also speedy. I know I can’t always spend hours in the kitchen. This recipe cuts down on time, taking just 30 minutes from start to finish, thanks to using rotisserie chicken and grilled corn.
What’s great about this Mexican Street Corn Chicken Pasta Salad is how it all comes together so easily. You’ll have a creamy and tangy dressing bringing together fresh veggies like spinach and avocado, plus smoky corn for an awesome flavor. The best part is it’s something everyone can enjoy!
If you love quick and delicious meals, try making this salad! If you need another pasta fix, check out my Sriracha Chicken Pasta!
Why You Will Love This Recipe
- Smoky Flavor : The grilled corn adds a rich, smoky taste that makes each bite exciting. You’ll love how it elevates the usual pasta salad vibe.
- Convenient Prep : Using rotisserie chicken means you can whip this up in no time. It’s a lifesaver for busy weeknights or last-minute gatherings.
- Refreshing Texture : The combination of creamy mayo, fresh spinach, and crunchy veggies like corn and cucumber offers a deliciously satisfying texture you can’t resist.
- Great for Storing : This salad keeps well in the fridge for up to five days, so it’s perfect for meal prep or leftovers that don’t feel like leftovers.
Easy Mexican Street Corn Pasta Salad
- Prep Time: 20 minutes
- Cool Time: 0 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Grilling and Tossing
- Cuisine: Mexican
- Diet: Vegetarian
Description
A refreshing Mexican Street Corn Chicken Pasta Salad filled with vibrant flavors and textures.
Ingredients
- 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
Find it online: https://bakeitwell.com/mexican-street-corn-chicken-pasta-salad
Recipe Tips
- If grilled corn isn’t charring evenly, rotate the ears every 1-2 minutes for consistent grilling results.
- When the salad dressing is too thick, a splash of lime juice or a little water can help achieve a better consistency.
- If sliced avocados start browning too quickly, adding lime juice immediately after cutting can help keep them fresh.
- For the best texture, fresh baby spinach is recommended over wilted or older greens in your salad.
- If prepping ahead, mix the salad ingredients together but hold off adding the dressing until just before serving for optimal freshness.
Serving Suggestions
Serve this dish with tortilla chips for added crunch. Pair it with grilled meats for a more filling meal.
This pasta salad can fit well into wraps or sandwiches. It also works well at summer BBQs, potlucks, or family gatherings.
Add a drizzle of lime juice for extra brightness. A sprinkle of fresh cilantro can enhance the overall flavor profile.
Recipe variations
- You can use quinoa or couscous instead of bowtie pasta for a different texture and flavor.
- Add 1 tablespoon chili powder or ½ teaspoon smoked paprika along with the cayenne pepper for more depth of flavor.
- Either swap black beans for kidney beans or use chickpeas for a protein boost while keeping it delightful.
- If you are cooking for a larger group, increase the servings by using 4 cups of pasta, 4 ears of corn, and 4 avocados.
Save This Recipe!
How to Store?
To keep your Mexican Street Corn Chicken Pasta Salad fresh, follow these storage tips:
Refrigeration: Store in an airtight container in the fridge for up to 5 days for best freshness.
Freezing: This salad does not freeze well, so avoid this method to maintain quality.
Serving: Before serving leftovers, give the salad a good stir and adjust seasoning if necessary after storage.
Other Recipes You’ll Love
- Vegetarian Grilled Veggie Pasta Salad
- Vegetarian Roasted Cauliflower and Raisin Pasta Salad
- Vegetarian Caponata Pasta Salad
- Vegetarian Honey Mustard Pasta Salad
If you enjoyed this Mexican Street Corn Chicken Pasta Salad or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
