Ingredients
Scale
For the Salad:
- 16 ounces (about 450g) rotini or fusilli pasta
- 1 pound (about 450g) boneless, skinless chicken breast or thigh
- 4 ears of fresh corn, husked (or about 3 cups frozen corn kernels)
- 1 tablespoon olive oil (for grilling or roasting corn)
- 1 tablespoon olive oil (for cooking chicken)
- Ā½ red onion, finely diced
- 1 small jalapeƱo, seeded and finely chopped (optional for mild heat)
- Ā¼ cup fresh cilantro, chopped (plus more for garnish)
- Ā½ cup Cotija cheese, crumbled (or feta if unavailable)
- Juice of 1 lime
- Salt and pepper, to taste
For the Dressing:
- Ā½ cup mayonnaise
- Ā¼ cup sour cream or Greek yogurt
- 1 teaspoon chili powder
- Ā½ teaspoon smoked paprika
- Ā½ teaspoon garlic powder
- Juice of 1 lime
- Salt and pepper, to taste
Optional Garnishes:
- Extra cilantro
- Extra lime wedges
- A dash of chili powder or TajĆn on top
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente.
- Drain and rinse with cold water to stop the cooking process.
- Toss with a small drizzle of olive oil to prevent sticking, then set aside in a large mixing bowl.
Step 2: Prepare and Cook the Chicken
- Pat the chicken dry and season with salt, pepper, and a light sprinkle of chili powder and garlic powder.
- Heat 1 tablespoon of olive oil in a grill pan or skillet over medium-high heat.
- Cook chicken for 5ā6 minutes per side, or until golden brown and internal temperature reaches 165Ā°F (75Ā°C).
- Let rest for 5 minutes, then chop into bite-sized cubes.
Step 3: Roast the Corn
If using fresh corn:
- Brush corn cobs with olive oil and roast on a grill or stovetop grill pan over medium heat.
- Turn occasionally until corn is lightly charred and cooked through, about 10ā12 minutes.
- Let cool slightly, then cut the kernels off the cob.
If using frozen corn:
- Heat a skillet over medium-high heat with 1 tablespoon butter or oil.
- Add frozen corn kernels and cook, stirring occasionally, until slightly browned and heated through, about 8ā10 minutes.
- Let cool slightly.
Step 4: Make the Dressing
- In a small bowl, combine the mayonnaise, sour cream or Greek yogurt, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper.
- Whisk until smooth and creamy. Adjust seasoning to taste.
Step 5: Assemble the Salad
- In the large bowl with cooked pasta, add:
- Roasted corn
- Diced red onion
- Chopped jalapeƱo (optional)
- Chopped cilantro
- Grilled chicken pieces
- Crumbled Cotija cheese
- Pour the creamy dressing over the ingredients.
- Gently toss everything together until well coated.
- Taste and adjust with more lime juice, salt, or chili powder if desired.
Step 6: Chill or Serve Immediately
- You can serve this pasta salad immediately at room temperature or refrigerate it for 30ā60 minutes to let the flavors meld together.
- Just before serving, give it another gentle toss and garnish with more cilantro, a dusting of chili powder, and lime wedges on the side.
Notes
- Use the right pasta: Choose short, ridged pasta like rotini, fusilli, or penne that holds dressing well. Avoid spaghetti or fettuccine.
- Grill the corn if possible: Charring the corn adds authentic smoky flavor. If grilling isnāt an option, roasting on a skillet works well too.
- Balance the heat: JalapeƱo adds a mild kick, but itās optional. For more heat, add cayenne pepper or use a spicier chili powder.
- Make it ahead: This salad can be made a few hours ahead of time. If prepping for a next-day event, store the dressing separately and mix everything just before serving.
- Cheese swaps: If Cotija isnāt available, feta cheese is a good substitute. Itās salty and crumbly like Cotija, though slightly creamier.
- Keep it chilled: If youāre serving this at a picnic or potluck, keep it chilled in a cooler until ready to serve, especially on hot days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes