Mexican Street Corn Pasta Salad

Why This Recipe Works

Perfect for summer — This easy Mexican corn salad has all the good stuff I crave in a fresh summer salad. Avocado, a spicy and tangy mayo dressing, tender pasta noodles, crisp spinach, and hearty shredded chicken. 

Side or main — I love to whip up this salad for backyard bbqs and family get togethers because it can feed a lot of people as a side dish, and it’s a total crowd pleaser, but it’s quick and easy enough that whenever I get a craving for it I don’t hesitate to make it for dinner on a busy weeknight. It’s light enough for summer, filling enough for a full meal. Plus, it’s the perfect potluck dish!

So easy — This dish can be pulled together in 30 minutes (or less)! Just throw together some fresh baby spinach, cooked pasta noodles (I usually use bowtie but feel free to sub any other short pasta noodle here), shredded chicken (YES, rotisserie chicken is perfect!), onions, cilantro, black beans, avocado, cotija or queso fresco cheese (I’ve used feta in a pinch too and it works great) and of course you can’t forget the grilled corn.  

Grilled corn — If you aren’t grilling your corn on the cob, you aren’t living my friends. I discovered the magic of grilling corn a few years ago and have never looked back. I’m not kidding when I say I think I’ve boiled corn ONE time in the past three years. And to answer that question I know you’ll have: No you do not need to boil the corn before putting it on the grill, the grill cooks it through.

Ingredients

• Baby spinach — I think fresh baby spinach works best in this pasta salad because it will wilt with the dressing but it will still retain its shape somewhat. Also, it’s not packed full of water like frozen spinach, which means less work to deal with thawing and draining frozen spinach. Just put a couple handfuls of baby spinach in and be done with it. 
• Shredded chicken —  Skip the step of cooking and shredding chicken and use a rotisserie chicken instead. So much easier. 
• Cooked Bowtie Pasta Noodles — I think bowtie pasta just makes for a fun pasta salad but you can use any short pasta shape you have. 
• Corn — Grilled corn tastes the best but you can always use canned or frozen if you are in a pinch. (Pro tip: dry off the frozen or canned corn and put it on a baking sheet with some oil and “toast” it in the oven or on the stovetop in a skillet for a roastier flavor. 
• Olive oil — I almost always use extra virgin, but you can use whatever olive oil you have. 
• Salt — Add regular table salt to taste. 
• Avocados — Try to find just ripe avocados to add to this chicken pasta salad.
• Black beans — Canned black beans, rinsed and drained are good to use here. 
• Cilantro — Cut up fresh cilantro, using as many leaves (and less stems) as possible. 
• Red Onion  — Mmmm add in that red onion for the perfect crunchy bite (and pretty color) 
• Crumbled Cotija —  You can find this in the refrigerated cheese section next to the more speciality cheeses. Use Queso Fresco cheese if you can’t find crumbled cotija. 
• Light mayo — I like the lighter taste of light mayo in this dish but you can also use regular mayo if you have that in your fridge. 
• Cayenne pepper — Just a little goes a long way to add extra kick and flavor. 
• Minced garlic — I use jarred, minced garlic but you can mince your own too. 
• Freshly squeezed lime juice — Freshly squeezed citrus juices always taste way better in my opinion. But like everything else, no need to run to the store, just use bottled if that’s what you have on hand. 

Here’s How You Make It

1. First, whisk the dressing ingredients together In a small bowl.
2. Next, brush the corn on the cob with a little bit of oil and season with salt to taste. Grill the corn over medium-high heat for 5-10 minutes, turning throughout, until the kernels just begin to char. Allow the ears to cool slightly before using a sharp knife to cut the kernels right from the cob. 
3. Now put it all together In a large bowl. Combine the baby spinach, shredded chicken, bowtie pasta, grilled corn, avocados, cilantro, onions, and cheese. 
4. Pour the delicious, limey dressing over the top and toss to combine. Serve immediately.

Expert Tips and Tricks

• To make this Mexican street corn pasta salad ahead of time, combine all the salad ingredients and cover and chill. Make, cover, and chill the dressing as well. When you’re ready to eat, toss the dressing and salad just before serving. 
• This perfect picnic dish will keep in the fridge for up to 5 days. Do not freeze.