Creamy, smoky, and packed with bold flavor, this Street Corn Pasta Salad with Chicken is the kind of recipe that disappears fast! Made with tender pasta, juicy chicken, sweet corn, fresh herbs, and a bold creamy dressing, it delivers all the flavors of street corn in one satisfying bowl!
If you love Mexican street corn salad or classic elote dip, this pasta version is about to become your new favorite. With simple ingredients, charred corn kernels, and the perfect balance of creamy, tangy, and lightly spicy flavor, this easy Mexican street corn pasta salad works as a delicious side dish, full meal, or easy weeknight dinner. It’s fresh, flavorful, and tastes like summer in every bite.
If you enjoy simple pasta recipes, don’t miss my Marry Me Chicken Pasta Recipe, Creamy Shrimp Linguine & Creamier Carbonara!
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Ingredients (all pantry staples you have at home)
- Fusilli pasta or other small pasta shape
- Extra virgin olive oil
- Fresh or frozen corn kernels
- Parsley & Red onions
- Feta cheese
- Chicken breast
- Sour cream
- Mayonnaise
- Cottage cheese
- Lemon or fresh lime juice
- Cayenne pepper
See recipe card for quantities.
Instructions & Video
Sear chicken until fully cooked through!
Prepare the pasta salad sauce, blend together!
In same pan as the chicken, char the corn!
Assemble everything together!
- Cook the chicken: Season the chicken breast with salt and pepper. Heat a large skillet over medium-high heat and sear for 4–5 minutes per side until golden. Transfer to a 400°F oven and bake for 9 minutes, or until fully cooked through. Let rest before slicing.
- Cook the pasta: Bring a large pot of salted water to a boil and cook the small pasta until al dente according to package directions. Drain and rinse immediately under cold running water to stop the cooking process and cool the cooked pasta completely.
- Char the corn: Using the same large skillet, reduce to medium heat and add the butter to deglaze the pan. Add the olive oil and spread the corn kernels into an even layer. Cover and cook for about 5 minutes until lightly charred and caramelized, creating that fire-roasted corn flavor and subtle smoky heat.
- Make the dressing: In a blender, combine the sour cream, mayonnaise, cottage cheese, feta cheese, fresh lime juice, garlic powder, and cayenne pepper. Blend until smooth and creamy for a bold creamy dressing.
- Assemble: In a large bowl, combine the cooled al dente pasta, charred corn, red onions, parsley, and feta cheese. Add sliced chicken and pour over the dressing, using as much as you like. Toss until evenly coated.
- Garnish and serve: Finish with extra parsley and feta before serving. This street corn pasta salad delivers the flavors of street corn, fresh herbs, and the perfect balance of creamy, smoky, and bright flavor.
SCROLL ALL THE WAY DOWN FOR THE FULL RECIPE CARD WITH QUANTITIES:)
Substitutions
- Feta cheese — Cotija cheese gives a more traditional Mexican street corn vibe, while queso fresco works for a milder finish.
- Sour cream — Mexican crema works beautifully and keeps the dressing rich and smooth.
- Parsley — If you're a fan of cilantro, swap in fresh cilantro for a stronger street corn flavor.
- Fresh corn — Frozen works perfectly, but grilled corn adds extra smoky flavor.
- Cayenne pepper — Swap for chili powder if you prefer gentler heat.
Equipment
- Large pot or Large skillet
- Blender
- Large bowl
- Knife and cutting board
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The cooked pasta may absorb some of the dressing as it sits, so stir before serving. For the best flavor and texture, add fresh garnish just before serving.
Top tips for Success!
- Salt your pasta water generously. Properly seasoned water gives the tender pasta flavor from the start.
- Rinse with cold water. Running the cooked pasta under cold water keeps it perfectly al dente and prevents mushy pasta salad.
- Char the corn properly. Let the corn kernels sit undisturbed in the pan to develop that sweet, lightly smoky flavor that makes this Mexican street corn pasta salad recipe so good.
FAQ
Yes. This easy Mexican street corn pasta salad tastes great chilled and is perfect for meal prep or a summer BBQ.
Absolutely. Frozen corn kernels work well and still give you great street corn flavor, especially once charred.
Both. Thanks to the chicken and creamy dressing, this works as a delicious side dish or a satisfying full meal with all the taste of summer built right in.
Related
Looking for other easy pasta recipes like this one? Try these:
Pairing
These are my favorite desserts to serve with this Mexican Street Corn Pasta Salad:
The Best Street Corn Pasta Salad with Chicken
Ingredients
Equipment
Method
- Cook the chicken: Season the chicken breast with salt and black pepper on both sides. Heat a skillet over medium-high heat and sear for 4–5 minutes per side until golden. Transfer to a 400°F oven and bake for 9 minutes, or until fully cooked through. Let rest before slicing. (WATCH VIDEO BELOW)
- Cook the pasta: Bring a large pot of salted water to a boil and cook the fusilli pasta until al dente according to package directions. Drain and rinse immediately under cold water to stop the cooking process and cool the pasta completely. Set aside.
- Char the corn: Using the same skillet from the chicken, reduce heat to medium and add the butter to deglaze the pan and soak up all that flavor. Add the olive oil and corn kernels in an even layer, seasoning with salt and pepper. Cover and cook for about 5 minutes without stirring, allowing the corn to char and develop color. Remove the lid, stir, and let cool slightly.
- Prepare the dressing: In a blender, combine the sour cream, mayonnaise, cottage cheese, feta cheese, lemon juice, garlic powder, and cayenne pepper. Blend until smooth and creamy, then season with salt and pepper to taste.
- Assemble the pasta salad: In a large bowl, combine the cooled al dente pasta, charred corn, red onion, parsley, and crumbled feta. Add the sliced chicken and pour over the spicy feta dressing — you may not need all of it. Toss until evenly coated.
- Garnish and serve: Transfer to a serving platter and finish with the reserved parsley and feta cheese. Serve immediately or refrigerate until ready to enjoy.
Notes
Tried this recipe?
Let us know how it was!Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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