Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad is loaded with a creamy lime sauce, grilled chicken and corn, cilantro, bell peppers, tomatoes and red onions for a perfect picnic or BBQ meal!

Mexican Street Corn Pasta Salad

During the summer, we love to grill as much as possible. Fresh salads, fresh produce and lots of pasta salad is always on the menu. We fell in love with Mexican street corn last summer when my sister made it for a summer gathering. I couldn’t believe how delicious it was and how we had never made it. Since then, we have many Mexican street corn many times in different ways and this time, I made a summer Mexican street corn pasta salad to share!

Mexican Street Corn Salad

I’m calling it the Hernandez dish of the summer. If you invite me to a potluck this summer, I’m bringing this pasta salad. It is a crowd-pleaser and as you can see, is SO pretty! It is loaded with so much flavor from the fresh onion, cilantro, grilled chicken and corn and more. There are like 10 flavors exploding in your mouth at once that all work so well together.

Grilled corn and chicken

Bring this Mexican Street Corn Pasta Salad to a summer picnic. It is a complete dish in one if you add the chicken to it. It also makes a great BBQ side dish with or without the chicken. It is a crowd please and is loaded with flavor. You can make it a day or two ahead of time and it can be enjoyed for days for leftovers. It is a great meal-prep recipe because of this. If you love Mexican street corn, try my Mexican street corn nachos.

Healthy Mexican Street Corn Pasta Salad

Mexican Street Corn Dressing Ingredients

-Plain Greek yogurt- a healthier alternative to sour cream with protein and calcium
-Light mayonnaise 
-Lime juice
-Chili powder
-Parmesan cheese (or cojita cheese)
-If you like it spicy, you can add cayenne powder

bowl of Mexican Street Corn Pasta Salad

What ingredients go in Mexican Street Corn Pasta Salad

-Grilled chicken breast- I cooked the chicken on the grill with a little olive oil and sprinkled with garlic powder. I used a Taylor thermometer to make sure that the internal temperature of the chicken was 165 degrees Fahrenheit. You don’t want undercooked chicken!
**For 10% off your purchase of Taylor products, use code MInutritionist at TaylorUSA.com.
-Corn- If you can find corn on the cob, use that for the best flavor. It can be boiled or grilled. Grill your corn for the best flavor. Frozen works totally fine as well if corn on the cob is not in season.
-Your choice of pasta- any kind will work! I like a whole-grain variety or a bean-based pasta.
-Red onion
-The Mexican street corn sauce
-Bell peppers- for color and vitamins!
-Jalapenos- optional but are so pretty on top!
Mexican Street Corn Pasta Salad with Chicken
This pasta salad is so full of flavor. I love the sauce so much. I would have never thought to make a sauce made with mayo but after my sister made it, we all fell in love. The kids and my husband love it too! If you want to make this pasta salad vegetarian, skip the chicken and use black beans or skip the protein all together.
Yield: serves 5-8 Author: Amanda Hernandez

Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad is loaded with a creamy lime sauce, grilled chicken and corn, cilantro, bell peppers, tomatoes and red onions for a perfect picnic or BBQ meal!
Prep Time:  10 minutes Cook time: 20 minutes Total time: 30 mins

INGREDIENTS

  • 12-ounce box of pasta of choice
  • 3/4 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 2 corn on the cob (or 2 cups frozen corn)
  • 1 red bell pepper, finely chopped
  • 1/3 cup red onion, finely chopped
  • 1 cup tomatoes, finely chopped
  • 1/3 cup fresh cilantro, chopped
  • 1 sliced jalapeno (optional)
  • Mexican Street Corn Sauce
  • 1/2 cup light mayonnaise 
  • 1 cup plain Greek yogurt
  • 1/3 cup lime juice
  • 2 teaspoons chili powder
  • 1/2 teaspoon cayenne powder (optional)
  • 1/3 cup feta, cotija or Parmesan cheese

INSTRUCTIONS

  1. Boil a large pot of water on high and cook pasta according to directions. Drain pasta.
  2. Brush chicken breasts and corn with olive oil and sprinkle with garlic powder. Grill chicken and corn on medium-high heat until chicken is cooked through- about 4-5 minutes per side. Chicken should have grill marks and corn will be lightly charred. Chicken is done when the internal temperature reaches 165 degrees with a thermometer. Finely dice chicken breasts and slice corn off of the cob.
  3. Mix together all of the ingredients for the Mexican street corn sauce.
  4. Toss together the pasta, chicken, corn, street corn sauce, tomatoes, peppers, onions and cilantro. If desired, sprinkle with extra cheese and cilantro and top with sliced jalapenos. 
  5. Store in the fridge for up to 4 days.
Note: If using frozen corn, do not grill the corn. Just defrost it or heat it in the microwave and add to the pasta salad. 

Did you make this recipe? Tag @MINutritionist on Instagram.

Like this recipe? Check out other summer recipes:
Chicken Parmesan Foil Packets

Strawberry Avocado Feta Spinach Salad

Grilled Chimichurri Chicken

Tomato, Zucchini and Corn Pasta Salad

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Mexican Street Corn Pasta Salad with Chicken

This post is sponsored by Taylor. All opinions are my own.