Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad is loaded with juicy grilled chicken, smoky roasted corn, crispy bacon, fresh vegetables, and a creamy chili-lime dressing. Inspired by classic elote, it's the perfect make-ahead side dish for cookouts, potlucks, and summer BBQs.
Prep
25
min
Cook
25
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥬Fresh Produce(4)
- 2 15 oz cans corn, drained
- 1/4 cup chopped cilantro
- Juice from 1 lime
- 1/2 red onion finely diced
🥩Meat & Seafood(2)
- 1 lb bacon cooked and chopped
- 2–3 lbs boneless skinless chicken thighs
🥛Dairy & Eggs(1)
- 1 cup crumbled Cotija cheese
🫙Pantry Staples(1)
- 1 lb rotini pasta cooked and cooled
🧂Spices & Seasonings(6)
- Black pepper to taste
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp garlic powder
- Salt to taste
- 1 tsp Tajín seasoning
📦Other(3)
- All-purpose rub to taste
- 2 jalapeños diced
- 2 cups Mexican crema
Nutrition (per serving)
Calories
948
Protein
51g
Carbs
56g
Fat
56g
👨🍳 Instructions
- 1
Season the chicken thighs generously with your favorite all-purpose BBQ rub and grill over medium-high heat until they reach an internal temperature of 175–185°F. Let the chicken rest for 5–10 minutes before dicing it into bite-sized pieces.
- 2
Bring a large pot of salted water to a boil and cook the rotini until al dente according to the package directions. Drain the pasta, rinse under cold water to stop the cooking process, and allow it to cool completely.
- 3
Heat a large cast iron skillet over high heat and add the drained corn. Cook for 5–7 minutes, stirring occasionally, until the corn develops a light char without becoming overcooked. Remove from the heat and let it cool slightly.
- 4
In a medium bowl, whisk together the Mexican crema, lime juice, cumin, chili powder, garlic powder, onion powder, Tajín, salt, and black pepper until smooth and creamy. Taste and adjust the seasoning if needed.
- 5
In a large mixing bowl, combine the cooled pasta, diced grilled chicken, charred corn, chopped bacon, red onion, jalapeños, cilantro, and Cotija cheese. Pour ½ the dressing over the top and gently toss until everything is evenly coated. (Adjust the dressing to your preference)
- 6
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to come together. Garnish with extra Cotija cheese, cilantro, Tajín, and a squeeze of fresh lime juice just before serving for the perfect finishing touch.
💡 Pro Tips
- ✓Cook chicken thighs to 175–185°F (not the standard 165°F for breasts) because thigh meat has higher fat and collagen content that requires additional heat to break down and render, preventing a rubbery texture while keeping the meat juicy.timing175–185°F internal temperature
- ✓Char the corn in a dry cast iron skillet for exactly 5–7 minutes because the high surface temperature (400°F+) triggers the Maillard reaction, creating complex savory flavors without releasing corn's moisture, which would soften the kernels and prevent char development.technique5–7 minutes, 400°F+ surface temperature
- ✓Rinse cooled pasta under cold water after draining to remove excess starch (approximately 30–40% of surface starch), which prevents the salad from becoming gummy and allows the dressing to coat evenly without clumping.technique30–40% starch removal
- ✓Add only ½ the dressing initially and reserve the remainder because pasta continues absorbing liquid at approximately 1–2% of its cooked weight per hour; this prevents the salad from becoming oversaturated during the 30-minute refrigeration.ingredient1–2% liquid absorption per hour
- ✓Wait until just before serving to garnish with cilantro and lime juice because cilantro's volatile aromatic compounds (linalool, geraniol) degrade 35–50% when exposed to oxygen and cool temperatures over 30+ minutes.timing35–50% aroma degradation after 30 minutes
Share this recipe
Prep
25
min
Cook
25
min
Serves
8
people
Level
intermediate
Share this recipe
Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad is loaded with juicy grilled chicken, smoky roasted corn, crispy bacon, fresh vegetables, and a creamy chili-lime dressing. Inspired by classic elote, it's the perfect make-ahead side dish for cookouts, potlucks, and summer BBQs.
📝 Ingredients
Serves 8🥬Fresh Produce(4)
- 2 15 oz cans corn, drained
- 1/4 cup chopped cilantro
- Juice from 1 lime
- 1/2 red onion finely diced
🥩Meat & Seafood(2)
- 1 lb bacon cooked and chopped
- 2–3 lbs boneless skinless chicken thighs
🥛Dairy & Eggs(1)
- 1 cup crumbled Cotija cheese
🫙Pantry Staples(1)
- 1 lb rotini pasta cooked and cooled
🧂Spices & Seasonings(6)
- Black pepper to taste
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp garlic powder
- Salt to taste
- 1 tsp Tajín seasoning
📦Other(3)
- All-purpose rub to taste
- 2 jalapeños diced
- 2 cups Mexican crema
Nutrition (per serving)
Calories
948
Protein
51g
Carbs
56g
Fat
56g
👨🍳 Instructions
- 1
Season the chicken thighs generously with your favorite all-purpose BBQ rub and grill over medium-high heat until they reach an internal temperature of 175–185°F. Let the chicken rest for 5–10 minutes before dicing it into bite-sized pieces.
- 2
Bring a large pot of salted water to a boil and cook the rotini until al dente according to the package directions. Drain the pasta, rinse under cold water to stop the cooking process, and allow it to cool completely.
- 3
Heat a large cast iron skillet over high heat and add the drained corn. Cook for 5–7 minutes, stirring occasionally, until the corn develops a light char without becoming overcooked. Remove from the heat and let it cool slightly.
- 4
In a medium bowl, whisk together the Mexican crema, lime juice, cumin, chili powder, garlic powder, onion powder, Tajín, salt, and black pepper until smooth and creamy. Taste and adjust the seasoning if needed.
- 5
In a large mixing bowl, combine the cooled pasta, diced grilled chicken, charred corn, chopped bacon, red onion, jalapeños, cilantro, and Cotija cheese. Pour ½ the dressing over the top and gently toss until everything is evenly coated. (Adjust the dressing to your preference)
- 6
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to come together. Garnish with extra Cotija cheese, cilantro, Tajín, and a squeeze of fresh lime juice just before serving for the perfect finishing touch.
💡 Pro Tips
- ✓Cook chicken thighs to 175–185°F (not the standard 165°F for breasts) because thigh meat has higher fat and collagen content that requires additional heat to break down and render, preventing a rubbery texture while keeping the meat juicy.timing175–185°F internal temperature
- ✓Char the corn in a dry cast iron skillet for exactly 5–7 minutes because the high surface temperature (400°F+) triggers the Maillard reaction, creating complex savory flavors without releasing corn's moisture, which would soften the kernels and prevent char development.technique5–7 minutes, 400°F+ surface temperature
- ✓Rinse cooled pasta under cold water after draining to remove excess starch (approximately 30–40% of surface starch), which prevents the salad from becoming gummy and allows the dressing to coat evenly without clumping.technique30–40% starch removal
- ✓Add only ½ the dressing initially and reserve the remainder because pasta continues absorbing liquid at approximately 1–2% of its cooked weight per hour; this prevents the salad from becoming oversaturated during the 30-minute refrigeration.ingredient1–2% liquid absorption per hour
- ✓Wait until just before serving to garnish with cilantro and lime juice because cilantro's volatile aromatic compounds (linalool, geraniol) degrade 35–50% when exposed to oxygen and cool temperatures over 30+ minutes.timing35–50% aroma degradation after 30 minutes