Description
A vibrant, creamy pasta salad with charred corn, tender chicken, and zesty lime‑yogurt dressing—a summery twist on elote in pasta form.
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)
Instructions
- Cook pasta in salted water according to package directions. Drain (do not rinse) and set aside.
- Heat olive oil in a skillet over high heat. Add corn and cook undisturbed until lightly charred (about 3–4 minutes), stir and cook 2–3 more minutes.
- In a large bowl, whisk together Greek yogurt, mayonnaise, lime zest and juice, granulated garlic, chili powder, and salt.
- Add warm pasta, charred corn, cooked chicken, and red onion to the bowl. Toss to coat thoroughly.
- Fold in cilantro and cotija (or feta) cheese. Taste and adjust seasoning if needed.
- Serve immediately, topped with Tajín if desired.
Notes
- Fresh or frozen corn both work—if using frozen, defrost and pat dry before charring.
- For extra brightness, don’t skip the fresh lime juice and zest.
- Adjust spice by reducing or increasing chili powder or adding a sprinkle of Tajín.
- You can prepare ahead, but for best texture, add cilantro and cheese just before serving.
Nutrition
- Serving Size: 1 of 6 servings
- Calories: 449 kcal
- Sugar: 6 g
- Sodium: 717 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 90 mg
