Creamy Street Corn Pasta Salad (w/ Chicken)
A fresh, flavor-packed twist on pasta salad featuring juicy chicken and sweet corn with a creamy dressing.
Equipment
- skillet
Ingredients
- 8 ounces short pasta, such as ditalini, elbow macaroni, or bowtie pasta
- 1 tablespoon olive oil
- 3 cups corn (fresh or frozen)
- 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
- 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
- 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 I use frozen corn, I like to defrost it first to make the charring faster. And I pat it with a paper towel if it's wet, so the corn doesn't pop in the 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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