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mexican streetcorn pasta salad with chicken

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Large white bowl of Mexican streetcorn pasta salad with chicken topped with charred corn, feta cheese and fresh cilantro

If you’ve ever stood at a street food cart in Mexico and experienced the magic of elote — corn slathered in creamy sauce, dusted with spices, hit with lime, and piled with cheese — then you already know exactly why this Mexican streetcorn pasta salad with chicken is about to become your new obsession. It takes every iconic flavor of that beloved street snack and transforms it into a hearty, satisfying pasta salad loaded with tender chicken, charred corn, crumbled feta, jalapeños, fresh cilantro, and a smoky, tangy, creamy dressing. It’s bold, it’s bright, it’s completely irresistible — and it comes together in just 30 minutes.

I sautéed the chicken, charred the corn & boiled pasta all in my new Cuisinart 12-Piece MultiClad Pro Triple Ply Stainless steel cookware set – my newest obsession. High recommend! It’s currently on sale for Prime Day!

Ingredients for Mexican streetcorn pasta salad with chicken including corn, feta, jalapeños and cilantro laid out on a counter

Why You Need to Make This Mexican Streetcorn Pasta Salad

This isn’t just another pasta salad. Charring the corn in a hot skillet until it blisters and caramelizes is a game-changer — that smoky, slightly sweet corn flavor is the backbone of the whole dish. Combined with the creamy lime dressing, the heat from jalapeños, the salty tang of feta, and the brightness of cilantro, every single bite is complex and satisfying.

It works as a main or a side. Adding chicken makes this a full meal on its own. It’s also meal prep gold — this pasta salad actually gets better as it sits, staying fresh in the fridge for up to 4 days. And it’s ready in 30 minutes flat.

Large white bowl of Mexican streetcorn pasta salad with chicken topped with charred corn, feta cheese and fresh cilantro

What’s in a Mexican Streetcorn Pasta Salad

Short pasta (cavatappi or rotini) — The ridges catch the creamy dressing. Substitute: fusilli, penne, farfalle, or elbow macaroni.

Corn kernels — Fresh or frozen (thawed). The key is charring it in a hot, dry skillet. Canned corn works in a pinch.

Boneless skinless chicken breasts — Seasoned and seared golden. Substitute: rotisserie chicken (great shortcut), or grilled chicken thighs.

Mayonnaise + Greek yogurt — This combo creates a rich but lighter creamy dressing. Substitute: all sour cream, all mayo, or crème fraîche.

Crumbled feta — Salty, tangy, and creamy. Substitute: cotija (most traditional), queso fresco, or Parmesan.

Limes — Both juice AND zest. Substitute: lemon juice in a pinch.

Jalapeños — Seeded for gentle heat. For no heat: diced green bell pepper. For more heat: leave seeds in.

Fresh cilantro — Essential to the elote profile. Substitute: flat-leaf parsley.

Red onion — Adds crunch and sharpness. Substitute: green onions or shallots.

Close up of Mexican streetcorn pasta salad showing rotini pasta with charred corn, jalapeños, red onion and crumbled feta

Tips for the Best Mexican Streetcorn Pasta Salad

Char the corn properly. Use a cast iron skillet, get it screaming hot, and don’t stir constantly. Let it sit so it actually chars in spots — this is the magic step.

Cook pasta al dente. Slightly undercook it — it softens more as it absorbs the dressing.

Toss pasta with oil after draining to prevent clumping while it cools.

Chill before serving — at least 30 minutes. The flavors deepen beautifully.

Reserve some dressing to stir in before serving if making ahead, as pasta absorbs liquid over time.

Frequently Asked Questions

Can I make this ahead of time? Yes! It’s better after a few hours. Make up to 24 hours ahead, stored covered in the fridge. Add extra dressing and a squeeze of lime before serving.

How long does it last in the fridge? Up to 4 days in an airtight container.

Can I make it without chicken? Absolutely — it’s a fantastic vegetarian side dish on its own.

What pasta shape is best? Cavatappi or rotini for maximum dressing-holding. Fusilli, penne, farfalle, and elbow macaroni all work great.

Can I use frozen corn? Yes! Thaw completely, pat dry, then char in the hot skillet — it’s just as good as fresh.

Overhead view of Mexican streetcorn pasta salad with chicken in a white serving bowl with a wooden spoon

If You Love This mexican streetcorn pasta salad, try…

Can’t get enough of a great pasta salad? Our Italian Chopped Pasta Salad is loaded with salami, olives, pepperoncini, and a zesty Italian dressing. The Broccoli Bacon Pasta Salad delivers crispy bacon, tender broccoli, and a creamy tangy dressing everyone goes back for seconds on. And the Easy Caprese Pasta Salad with fresh mozzarella, tomatoes, and basil in a light balsamic dressing is as beautiful as it is delicious.

How To Make mexican streetcorn pasta salad with chicken

The Ingredients

1 lb short pasta (cavatappi or rotini) — The ridged, spiral shape catches every bit of the creamy dressing. Substitute: fusilli, penne, farfalle, or elbow macaroni.

2 boneless skinless chicken breasts — Seasoned and seared until golden. Substitute: rotisserie chicken (shredded), grilled chicken thighs, or omit for vegetarian.

4 cups corn kernels (fresh, or thawed frozen) — Charred in a hot skillet for that essential smoky-sweet street corn flavor. Substitute: canned corn (drained and patted dry).

1/2 cup mayonnaise — Forms the rich, creamy base of the dressing. Substitute: all sour cream, or avocado mayo.

1/2 cup Greek yogurt — Lightens the dressing and adds tang. Substitute: sour cream or crème fraîche.

1/2 cup crumbled feta — Salty, creamy, and tangy. Substitute: cotija cheese (most traditional), queso fresco, or Parmesan.

2 limes, juiced and zested — Essential for balance and brightness. Don’t skip the zest! Substitute: lemon juice and zest in a pinch.

2 jalapeños, seeded and finely diced — Adds a gentle kick. For more heat, leave seeds in. For no heat, substitute with 1/4 cup diced green bell pepper.

1/2 cup fresh cilantro, chopped — Adds herby brightness essential to the elote flavor. Substitute: fresh flat-leaf parsley.

3 garlic cloves, minced — Adds depth to the dressing. Substitute: 1 tsp garlic powder.

1 tsp smoked paprika — Key for that smoky street corn flavor. Substitute: regular paprika + a pinch of chipotle powder.

1 tsp ground cumin — Earthy warmth. Substitute: chili powder.

1 tsp garlic powder — Seasons the chicken. Substitute: 2 extra minced garlic cloves.

2 tablespoons olive oil — For searing the chicken and charring the corn. Substitute: avocado oil or any neutral oil.

1.5 tsp kosher salt — Seasons throughout. Adjust to taste.

1/3 cup diced red onion — Adds crunch and a sharp bite. Substitute: green onions (milder) or shallots.

What You Need

The Steps

  • Preheat oven to 400
  • Heat a 3.5 qt sauté pan over medium-high, once hot add a splash of olive oil
  • Pat 2 boneless skinless chicken breasts dry and rub with 1 teaspoons ground cumin, 1 teaspoons garlic powder, a little of the chili powder, salt, and pepper.
  • Sear undisturbed for 4 minutes per side then transfer to the oven for 12 minutes (until chicken reaches internal temperature of 165°F inside). Rest 5 min, then dice.
  • Bring a large pot of water to a rolling boil and season generously with salt. Cook 1 pounds short pasta to al dente, drain, and toss with a little bit of oil to prevent it from sticking.
  • Heat the 10-inch skillet over high until hot, add 2 tablespoons olive oil, then corn in a single layer. Season with paprika, chili powder, salt and pepper. Leave it ALONE so it chars, tossing only every couple minutes, until blistered and golden in spots.
  • In a medium bowl or large measuring cup, whisk together mayonnaise, greek yogurt, the juice + zest of limes, 3 garlic cloves until smooth and creamy. Taste and adjust salt and lime.
  • Add the pasta, charred corn, and diced chicken to a large bowl. Fold in cheese, jalapeños, fresh cilantro, and red onion. Drizzle with dressing. Toss until everything's glossy and coated

Recipe Tips

  • You can leave out the chicken to keep it vegetarian - would be a perfect side dish!
  • Reserve a little dressing and/or add a squeeze of lime juice before serving as the pasta will absorb the dressing as it sits in the fridge. 
 

 

Large white bowl of Mexican streetcorn pasta salad with chicken topped with charred corn, feta cheese and fresh cilantro

mexican streetcorn pasta salad with chicken

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 480

Ingredients

  • 1 lb short pasta cavatappi or rotini
  • 2 boneless skinless chicken breasts
  • 4 cups corn kernels fresh, or thawed frozen
  • 1/2 cup mayonnaise
  • 1/2 cup greek yogurt
  • 1/2 cup crumbled feta
  • 2 limes juiced and zested
  • 2 jalapeños seeded + finely diced
  • 1/2 cup fresh cilantro chopped
  • 3 garlic cloves minced
  • 2 teaspoons chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 2 tablespoons olive oil
  • 1.5 tsp kosher salt
  • 1/3 cup diced red onion

Instructions

  • Preheat oven to 400
  • Heat a 3.5 qt sauté pan over medium-high, once hot add a splash of olive oil
  • Pat 2 boneless skinless chicken breasts dry and rub with 1 teaspoons ground cumin, 1 teaspoons garlic powder, a little of the chili powder, salt, and pepper.
  • Sear undisturbed for 4 minutes per side then transfer to the oven for 12 minutes (until chicken reaches internal temperature of 165°F inside). Rest 5 min, then dice.
  • Bring a large pot of water to a rolling boil and season generously with salt. Cook 1 pounds short pasta to al dente, drain, and toss with a little bit of oil to prevent it from sticking.
  • Heat the 10-inch skillet over high until hot, add 2 tablespoons olive oil, then corn in a single layer. Season with paprika, chili powder, salt and pepper. Leave it ALONE so it chars, tossing only every couple minutes, until blistered and golden in spots.
  • In a medium bowl or large measuring cup, whisk together mayonnaise, greek yogurt, the juice + zest of limes, 3 garlic cloves until smooth and creamy. Taste and adjust salt and lime.
  • Add the pasta, charred corn, and diced chicken to a large bowl. Fold in cheese, jalapeños, fresh cilantro, and red onion. Drizzle with dressing. Toss until everything's glossy and coated

Notes

  • You can leave out the chicken to keep it vegetarian - would be a perfect side dish!
  • Reserve a little dressing and/or add a squeeze of lime juice before serving as the pasta will absorb the dressing as it sits in the fridge. 
 

Nutrition

Serving: 1.5cupsCalories: 480kcalCarbohydrates: 45gProtein: 28gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 620mgPotassium: 380mgFiber: 4gSugar: 5gVitamin A: 180IUVitamin C: 12mgCalcium: 120mgIron: 2mg

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Recipe creator, toddler mama & wellness enthusiast. Happy&Full is a blog all about quick and easy recipes for every day living! Eating well (and feeling well) doesn’t have to be complicated or expensive.

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