Classic Mexican Street Corn Chicken Pasta Salad
A vibrant, creamy pasta salad blending grilled corn, tender chicken, and tangy lime-chili crema for bold Mexican flavors. Perfect for gatherings or weeknight meals.
Ingredients
- 12 ounces dry pasta (rotini or fusilli)
- 2 cups cooked chicken breast, shredded
- 2 cups fresh corn kernels (from 3 ears)
- 1/3 cup mayonnaise
- 1/3 cup fat-free plain Greek yogurt
- 1/3 cup whipped cream cheese
- 3 tablespoons lime juice
- 1/4 cup Mexican crema or sour cream
- 1/3 cup chopped cilantro
- 1/2 cup crumbled cotija cheese
- 1 avocado, sliced
- 1 teaspoon ground annatto or chili powder
Instructions
- Cook pasta al dente and cool
- Grill or char corn kernels for smoky flavor
- In a bowl, mix mayonnaise, Greek yogurt, cream cheese, lime juice, crema, annatto, and half the cilantro
- Toss cooled pasta with chicken, corn, and dressing
- Garnish with cotija cheese, avocado slices, and remaining cilantro
Notes
Grilling corn enhances flavor
Use light mayo or Greek yogurt for lower fat
Sour cream works if crema unavailable
Cilantro can be substituted with parsley
Store in airtight container up to 2 days
Can prepare components ahead of time
Use light mayo or Greek yogurt for lower fat
Sour cream works if crema unavailable
Cilantro can be substituted with parsley
Store in airtight container up to 2 days
Can prepare components ahead of time
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 45gProtein: 20gFat: 22gSaturated Fat: 7gCholesterol: 60mgSodium: 400mgFiber: 4gSugar: 3g
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