Description
A vibrant pasta salad inspired by Mexican elote, combining grilled corn, tender chicken, and fresh ingredients for a delicious summer dish.
Ingredients
Scale
- 2 cups cooked pasta (penne or rotini)
- 1 lb chicken breast (grilled and diced)
- 2 cups fresh corn (grilled or boiled)
- 1/2 cup red onion (finely chopped)
- 1/2 cup cherry tomatoes (halved)
- 1/4 cup cilantro (chopped)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 lime (juiced)
- 1 tsp chili powder
- Salt and pepper (to taste)
- 1/2 cup cotija cheese (crumbled)
Instructions
- Begin by cooking your pasta according to the package instructions until al dente. Grill the chicken until golden brown, approximately 6-7 minutes per side, then dice.
- Combine the cooked pasta, diced chicken, grilled corn, red onion, cherry tomatoes, and cilantro in a large bowl.
- Whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper in a separate bowl, then pour over the pasta mixture and toss to combine.
- Scoop into a serving dish and top with extra cotija cheese and cilantro before serving.
Notes
Customize by adding black beans or jalapeños for additional flavor and spice. Best served fresh.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg