Creamy Street Corn Pasta Salad (w/ Chicken)
A fresh, flavor-packed twist on Creamy Street Corn Pasta Salad featuring juicy chicken and sweet corn, ready in 20 minutes.
Equipment
- skillet
Ingredients
Pasta and Corn
- 8 ounces short pasta, such as ditalini, elbow macaroni, or bowtie pasta
- 1 tablespoon olive oil
- 3 cups corn (fresh or frozen)
Dressing
- ¾ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 lime, zested and juiced (about 2 tablespoons lime juice and 1 teaspoon zest)
- ½ teaspoon granulated garlic
- ½ teaspoon mild chili powder
- ¾ teaspoon kosher salt
Other Ingredients
- 2 cups cooked chicken, such as from a rotisserie chicken, ¼-inch dice
- ¼ cup red onion, minced
- ⅓ cup fresh cilantro, finely chopped
- ½ heaping cup cotija or feta cheese, crumbled
- Tajin to top (optional)
Instructions
Preparation
- Cook the pasta in salted water according to package directions. Drain (do not rinse) and set aside.
- Meanwhile, heat the olive oil in a large skillet over high heat. Add the corn and cook, undisturbed, until lightly charred in spots, about 3-4 minutes. Stir and cook 2-3 more minutes, stirring once or twice.
- In a large bowl, whisk together the yogurt, mayonnaise, lime zest and juice, garlic powder, chili powder, and salt.
- Add the warm pasta, charred corn, chicken, and red onion to the bowl. Toss until well coated. Fold in cilantro and cotija or feta. Taste and adjust seasoning as needed. Top with Tajin, if using.
Notes
Fresh or frozen corn both work great here. When using frozen corn, defrost first to speed up charring and pat dry to prevent popping in hot oil.
Nutrition
Serving: 1servingCalories: 449kcalCarbohydrates: 43gProtein: 33gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 717mgPotassium: 269mgFiber: 3gSugar: 6gVitamin A: 209IUVitamin C: 5mgCalcium: 107mgIron: 1mg
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