Elote Street Corn Chicken Pasta (Printer-friendly)
Creamy chicken pasta with charred corn, zesty lime dressing, and crispy 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, canned and 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 pepper, seeded and diced (optional)
→ Dressing
08 - 1/2 cup mayonnaise
09 - 1/3 cup sour cream
10 - 3 tablespoons fresh lime juice
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon chili powder
13 - 1/2 teaspoon garlic powder
14 - 1/2 teaspoon kosher salt
15 - 1/4 teaspoon ground black pepper
16 - 2 oz Cotija cheese, crumbled (feta may be substituted)
→ Crispy Topping
17 - 1 cup corn tortilla chips, crushed
# How to Prepare:
01 - Bring a large pot of salted water to a rolling boil. Add the 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 large dry skillet over medium-high heat. Add the corn kernels in an even layer and sauté without oil for 3 to 5 minutes, tossing occasionally, until lightly charred and smoky spots appear. Remove from heat and let cool.
03 - In a large mixing bowl, combine the diced chicken, halved cherry tomatoes, finely diced red onion, charred corn kernels, jalapeño (if using), and chopped cilantro. Toss gently to distribute evenly.
04 - In a separate medium bowl, whisk together the 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 toss thoroughly, ensuring every component is evenly coated with the creamy elote-style dressing.
06 - Just before serving, scatter the crushed tortilla chips over the salad for a crispy finish. Garnish with additional crumbled Cotija cheese, fresh cilantro leaves, and an extra squeeze of lime if desired. Serve chilled or at room temperature.
# Expert Advice:
01 -
- The creamy, tangy dressing tastes like elote in liquid form and coats every single pasta twist with bold flavor.
- That crushed tortilla chip topping adds a crunch factor that makes this dish disappear at every potluck or barbecue.
- It comes together in under an hour with ingredients you probably already have hanging around your kitchen.
02 -
- Do not toss the chips in early or they will go soggy and you will lose that satisfying contrast entirely.
- Charring the corn without oil in a dry, hot skillet creates deeper, more authentic flavor than any other method.
- Letting the dressed salad rest in the fridge for 30 minutes before serving allows the pasta to absorb the flavors and makes a huge difference.
03 -
- Use rotisserie chicken and frozen corn to cut your active prep time down to about fifteen minutes without sacrificing any flavor.
- Toasting the chili powder in the dry skillet for 20 seconds before making the dressing blooms its essential oils and doubles its impact.