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Easy Mexican Street Corn Chicken Pasta Salad recipe | lecremedelacrumb.com

Mexican Street Corn Chicken Pasta Salad

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!
Course Main Course, Side Dish
Cuisine American, Mexican
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Author Tiffany


  • 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
  • 1/2 cup black beans
  • 1 bunch cilantro, chopped
  • 1/2 red onion, thinly sliced
  • 1/2 cup crumbled cotija or queso fresco cheese


  • 1/3 cup light mayo
  • 1 teaspoon cayenne pepper
  • 1 teaspoon minced garlic
  • 2 tablespoons freshly squeezed lime juice


  • 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, cilantro, onions, and cheese. Pour dressing over the top and toss to combine. Serve immediately. 


To make ahead, combine salad ingredients, cover and chill. Cover and chill dressing also until ready to serve, then toss dressing and salad just before serving. 
Serves 8-10 as a side dish, 4-6 as a main dish served in a wrap or on a sandwich.