Elote Street Corn Chicken Pasta (Printable)
Creamy charred corn and chicken pasta with zesty lime-cotija dressing and crunchy tortilla topping.
# What You'll Need:
→ Proteins
01 - 2 cups cooked chicken breast, diced or shredded
→ Pasta
02 - 12 oz rotini or penne pasta
→ Vegetables
03 - 2 cups corn kernels (fresh, grilled; or canned/drained, or thawed frozen)
04 - 1 cup cherry tomatoes, halved
05 - 1/2 small red onion, finely diced
06 - 1/4 cup fresh cilantro, chopped
07 - 1 jalapeño, seeded and diced (optional)
→ Dressing
08 - 1/2 cup mayonnaise
09 - 1/3 cup sour cream
10 - 3 tbsp fresh lime juice
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp chili powder
13 - 1/2 tsp garlic powder
14 - 1/2 tsp salt
15 - 1/4 tsp ground black pepper
16 - 2 oz Cotija cheese, crumbled (or feta as substitute)
→ Crispy Topping
17 - 1 cup corn tortilla chips, crushed
# How to Make It:
01 - Bring a large pot of salted water to a rolling boil. Add rotini or penne and cook according to package directions until al dente. Drain thoroughly and rinse under cold running water to halt cooking. Set aside to cool completely.
02 - Heat a dry skillet over medium-high heat. Add corn kernels in an even layer and sauté without oil for 3 to 5 minutes, tossing occasionally, until lightly charred and caramelized spots appear. Remove from heat and let cool.
03 - In a large mixing bowl, toss together the cooked chicken, halved cherry tomatoes, diced red onion, charred corn, diced jalapeño (if using), and chopped cilantro until evenly distributed.
04 - In a separate bowl, whisk together mayonnaise, sour cream, fresh lime juice, smoked paprika, chili powder, garlic powder, salt, black pepper, and crumbled Cotija cheese until smooth and well blended.
05 - Add the cooled pasta to the chicken and vegetable mixture. Pour the dressing over the top and gently toss until every component is thoroughly coated and the dressing is evenly distributed throughout.
06 - Just before serving, scatter crushed tortilla chips over the salad for a crispy finish. Garnish with additional crumbled Cotija, fresh cilantro, and a squeeze of lime if desired. Serve chilled or at room temperature.
# Expert Advice:
01 -
- The dressing is basically deconstructed elote sauce and it makes every single noodle taste like the best bite of street corn you have ever had.
- That crushed tortilla chip topping turns an ordinary pasta salad into something people will actually remember and ask you to bring again.
02 -
- If you add the tortilla chips too early they will go soggy and you will lose the entire point of that layer, so always wait until the last possible second.
- The dressing tastes significantly better after it sits in the fridge for at least an hour because the spices bloom and the lime juice tenderizes everything.
03 -
- Pat the corn completely dry with a paper towel before it hits the hot pan because any moisture will steam it instead of charring it.
- Crumble the Cotija with your fingers rather than a knife because the irregular chunks melt into the dressing in a way that uniform crumbles never will.