Description
This Elote-inspired pasta salad is loaded with fresh corn, grilled chicken for protein, and tossed in a creamy, tangy, delicious dressing for a delicious meal prep lunch or quick dinner! It has all of the flavors of Mexican street corn, packed into a full meal.
Ingredients
Units
Scale
- 16 oz short pasta of choice (we used orecchiette)
- 2 tbsp olive oil
- 6 ears corn (~3 1/2 cups corn kernels)
- 3/4 cup mayonnaise
- 3/4 cup sour cream (or plain Greek yogurt)
- 1/4 cup lime juice
- 1 tsp kosher salt (to taste)
- 1 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp cayenne (or more to taste)
- 1 cup cotija cheese, crumbled
- 2 cups diced grilled chicken (or rotisserie chicken)
- 1/3 cup finely chopped cilantro
- For topping: tajín
Instructions
- Boil pasta in salted water according to package directions. Drain, then let cool completely.
- Heat the olive oil in a skillet over medium heat. Add the corn and sauté for 8-10 minutes, stirring often, until lightly browned. Remove from heat and let cool completely.
- In a bowl, whisk together the mayonnaise, sour cream, lime juice, salt, chili powder, garlic powder, smoked paprika, cumin and cayenne until combined.
- In a large bowl, toss together the cooked pasta, corn, grilled chicken, cilantro and the dressing until well combined. Optional: top with more cotija, chopped cilantro and a sprinkle of tajín.
Notes
We're using our Zwilling Fresh and Save vacuum seal bowls for storage and preparation – they keep food fresh for up to 5x longer!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size:
- Calories: 640
- Sugar: 8.6 g
- Sodium: 571.5 mg
- Fat: 30.4 g
- Carbohydrates: 65.8 g
- Fiber: 4.3 g
- Protein: 28.6 g