Name: Elote-Inspired Creamy Chicken Pasta Salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American-Mexican fusion
Ingredients: 8 oz short pasta (ditalini, elbow, or bowtie); 1 tbsp olive oil; 3 cups corn (fresh or frozen); ¾ cup plain Greek yogurt; 2 tbsp mayonnaise; 1 lime (zested and juiced ≈ 2 tbsp juice, 1 tsp zest); ½ tsp granulated garlic; ½ tsp mild chili powder; ¾ tsp kosher salt; 2 cups cooked chicken, diced (e.g. rotisserie); ¼ cup red onion, minced; ⅓ cup fresh cilantro, chopped; ½ heaping cup cotija or feta cheese, crumbled; Tajin, for topping (optional)

Elote-Inspired Creamy Chicken Pasta Salad

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A vibrant, creamy pasta salad with charred corn, tender chicken, and a zesty lime‑yogurt dressing—a summery twist on elote in pasta form. This recipe brings the bold, tangy flavors of Mexican street corn into a chilled, creamy dish that’s hearty enough for lunch and bright enough for a barbecue side. Elote-Inspired Creamy Chicken Pasta Salad

Why You’ll Love This Recipe

I love how this pasta salad balances creaminess with a pop of acidity from lime and the irresistible smokiness of charred corn. It’s refreshing yet filling, with a yogurt-based dressing that feels lighter than traditional mayo-heavy salads. The addition of chicken makes it satisfying enough to stand on its own, and it comes together quickly—perfect for last-minute summer meals or potlucks. It’s also incredibly adaptable to different diets and preferences.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 oz short pasta (ditalini, elbow, or bowtie)
1 tbsp olive oil
3 cups corn (fresh or frozen)
¾ cup plain Greek yogurt
2 tbsp mayonnaise
1 lime (zested and juiced ≈ 2 tbsp juice, 1 tsp zest)
½ tsp granulated garlic
½ tsp mild chili powder
¾ tsp kosher salt
2 cups cooked chicken, diced (e.g. rotisserie)
¼ cup red onion, minced
⅓ cup fresh cilantro, chopped
½ heaping cup cotija or feta cheese, crumbled
Tajín, for topping (optional)

directions

I start by cooking the pasta in well-salted water until al dente. After draining, I set it aside without rinsing, so the warm pasta can better absorb the dressing.
While the pasta cooks, I heat olive oil in a skillet over high heat and char the corn. I leave it untouched for 3–4 minutes to get those golden bits, then stir and cook for another couple of minutes.
In a large bowl, I whisk together Greek yogurt, mayonnaise, lime juice and zest, granulated garlic, chili powder, and salt.
I toss the warm pasta, charred corn, diced chicken, and minced red onion into the bowl and mix everything until well coated.
Then I gently fold in chopped cilantro and crumbled cotija or feta cheese. I always taste and adjust the seasoning before serving.
I serve it right away, with a sprinkle of Tajín on top if I want a little kick.

Servings and timing

This recipe makes 6 servings. It takes just 5 minutes to prep and about 15 minutes to cook, coming together in only 20 minutes total. It works great as a main course or a substantial side dish.

Variations

I sometimes swap the chicken for black beans or grilled tofu to make it vegetarian.
To amp up the spice, I add a diced jalapeño or a few dashes of hot sauce to the dressing.
Instead of feta or cotija, I use shredded pepper jack for a melty, spicy twist.
If I’m in the mood for more crunch, I toss in some diced cucumber or bell pepper.
For a smoky flavor boost, grilled corn on the cob works beautifully instead of pan-charred.

storage/reheating

I keep leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen over time, but I always give it a good stir before serving. If I’m prepping ahead, I wait to add the cilantro and cheese until right before serving so the texture stays fresh. This dish isn’t ideal for reheating since it’s a cold pasta salad, but letting it sit at room temperature for 10–15 minutes before eating softens the chill and brings out the flavors.

FAQs

How do I char corn if I don’t have a skillet?

I like to use a grill or even a broiler in the oven. Just spread the corn on a sheet and broil until it starts to brown and blister—watch it closely so it doesn’t burn.

Can I make this pasta salad ahead of time?

Yes, I often make it a day in advance. I just hold off on mixing in the cilantro and cheese until I’m ready to serve to keep everything fresh and bright.

What can I use instead of Greek yogurt?

I’ve swapped in sour cream or a dairy-free yogurt with good results. Just make sure it’s plain and unsweetened.

Is this dish spicy?

It’s mild as written, but I can dial up the heat by adding more chili powder, Tajín, or hot sauce.

Can I freeze leftovers?

I don’t recommend freezing this dish. The creamy dressing and pasta don’t hold up well after thawing—they tend to separate and get mushy.

Conclusion

This elote-inspired creamy chicken pasta salad is one of my favorite ways to bring big flavor to the table with minimal effort. It’s quick, satisfying, and full of zesty, smoky charm that’s perfect for warm-weather meals. Whether I serve it at a summer cookout or pack it for weekday lunches, it always hits the spot.

Elote-Inspired Creamy Chicken Pasta Salad