This super easy Mexican Street Corn Chicken Pasta Salad is the perfect summer staple main dish or side dish recipe. Healthy, delicious, and full of flavor!No idea what to take to the potluck?
After you try this Mexican Street Corn Chicken Pasta Salad, try Strawberry Avocado Chicken Pasta Salad, Greek Avocado Chicken Salad, or Pesto Chicken 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. Â
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
- First, whisk the dressing ingredients together In a small bowl.
- 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.
- Now put it all together In a large bowl. Combine the baby spinach, shredded chicken, bowtie pasta, grilled corn, avocados, cilantro, onions, and cheese.
- Pour the delicious, limey dressing over the top and toss to combine. Serve immediately.
To grill your corn, just brush shucked ears with a bit of olive oil and season with salt to taste. Use tongs to place the cobs directly on the grill grates and rotate every 1-2 minutes to ensure even cooking.
Keep rotating like this until the kernels start to blacken, then remove from the grill and allow to cool slightly before either serving immediately on the cob, or using a sharp knife to cut the kernels off of the cob.
Bring all of that goodness together with an amazingly tasty, two-minute dressing with mayo, cayenne pepper, garlic, and freshly squeezed lime juice. Pour the dressing over the salad, toss to combine, and serve.
Customizations
- Add halved cherry tomatoes or black olives or swap out the baby spinach for something like arugula – you can’t go wrong with this salad any way you make it!
- Got leftovers? I love to turn this salad into a wrap or a sandwich for a little more oomph the next day.
- Want to save even more time? Now they sell pre-cooked pasta in microwaveable bags in the pasta aisle. No need to microwave — just open the bags and pour right into the large bowl with the rest of the ingredients.
- To make this vegetarian, simply omit the chicken. You could double up the beans or add another kind like chickpeas.
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.
This Recipes Goes Great With
- Instant Pot BBQ Pulled Pork
- Best Grilled Pork Tenderloin
- Cilantro Lime Grilled Chicken Thighs
- Best Black Bean Burgers
- Skirt Steak Marinade
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo of your CDLC creation – I love seeing what you’re up to in the kitchen!
Mexican Street Corn Chicken Pasta Salad
Ingredients
- 3 cups baby spinach
- 2 cups shredded chicken - rotisserie chicken works well
- 3 cups cooked bowtie pasta noodles - or another short noodle
- 2 ears of corn
- 2 teaspoons olive oil
- salt to taste
- 2 avocados - sliced
- ½ cup black beans
- 1 bunch cilantro - chopped
- ½ red onion - thinly sliced
- ½ cup crumbled cotija - or queso fresco cheese
Dressing
- â…“ cup light mayo
- 1 teaspoon cayenne pepper
- 1 teaspoon minced garlic
- 2 tablespoons freshly squeezed lime juice
Instructions
- In a small bowl, whisk together dressing ingredients and set aside.
- Brush corn with oil and season with salt to taste. Grill over medium-high heat for 5-10 minutes, turning throughout, until kernels begin to char. Allow to cool slightly before using a sharp knife to cut kernels from the cobs.
- In a large bowl combine spinach, chicken, pasta, grilled corn, avocados, black beans, cilantro, onions, and cheese. Pour dressing over the top and toss to combine. Serve immediately.Â
hey girl- this salad looks oh so yummy!
Thank you! I hope you love it, Shawnna!
Delicious! Just made this salad for dinner and the whole family loved it! This will be a fAvorite summertime meal
Yes! I am so happy to hear this Tammy! Happy summer to you and your family! 🙂
great salad, thank you, and as you write, perfect for bbq entertaining and nice and easy too, as you also wrote
This is really a great dish with simple recipe and quick process, I really like it
So glad that you love it!
HELLO. I MUST TELL THAT THIS FOOD IS REALLY AWESOME. I LOVE IT AND MY FAMILY GIVE MUCH GOOD COMPLIMENT ABOUT THE RECIPE. THANK YOU
So happy to hear that you and your family loved this salad! Thanks for stopping by! 🙂