Mexican Street Corn Chicken Pasta (Printable)
Smoky elote-style corn and chicken tossed in creamy cotija dressing with 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 cotija cheese, crumbled, 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
# Steps:
01 - Preheat a skillet over medium-high heat. Add the butter and corn kernels; sauté for 5 to 7 minutes until golden and slightly charred. Sprinkle with chili powder, toss to coat evenly, and set aside to cool.
02 - Toss the diced cooked chicken 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, crema or sour cream, crumbled cotija cheese, fresh lime juice, minced garlic, hot sauce, chopped cilantro, salt, and pepper until smooth and well combined.
04 - Add the cooked pasta, seasoned chicken, and charred corn to the dressing along with half of the crushed tortilla chips. Toss gently until all ingredients are 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 sprinkle of chili-lime seasoning if desired.
06 - Serve immediately with lime wedges on the side, or refrigerate for up to 2 hours to allow the flavors to meld before serving.
# Expert Advice:
01 -
- The smoky, tangy, creamy elote flavor clings to every spiral of pasta in a way that makes people go back for thirds before the main course is even served.
- It comes together in under an hour with mostly pantry staples and whatever cooked chicken you have hanging around.
02 -
- Do not toss the tortilla chips on top until the very last minute or they will go soft and you will lose the contrast that makes this salad special.
- Grilling the corn directly on the cob before cutting off the kernels adds a deeper smokiness that pan charring alone cannot match.
03 -
- Cook the pasta one minute shy of package directions so it stays al dente after soaking up the dressing.
- Crumble the cotija with your fingers rather than grating it for those satisfying little salty nuggets throughout the salad.