Mexican Street Corn Chicken Pasta Salad
Mexican Street Corn Chicken Pasta Salad is loaded with tender chicken, grilled corn, pasta, veggies, and tossed in a creamy dressing for a delicious, flavor-packed dinner or summer side dish!
This Mexican Street Corn Chicken Pasta Salad takes everything you love about Mexican Street Corn, and turns it into a creamy, hearty pasta salad bursting with flavor. Sweet charred corn, juicy chicken, bowtie pasta, and veggies come together in a creamy dressing that coats every bite.
Simple to prepare and loaded with texture, this easy Mexican pasta salad recipe is a fresh twist on classic pasta salad, making it ideal for entertaining. If you’re building a taco bar or planning a summer celebration, this easy side dish complements any party platter.
MEXICAN STREET CORN CHICKEN PASTA SALAD
The dressing comes together with softened cream cheese, sour cream, avocado oil, garlic, and fresh chives for a smooth and tangy base that coats every spoonful. To make the salad, fresh corn is brushed with avocado oil, grilled until lightly charred, and sliced off the cob for that classic Mexican street corn flavor.
The grilled corn is then tossed with baby spinach, shredded chicken, cooked bowtie pasta, black beans, cilantro, red onion, and crumbled queso fresco cheese.
Once everything is combined, the creamy dressing is mixed in for the perfect balance of savory flavors. This Mexican street corn pasta salad recipe is amazing for Cinco de Mayo, summer dinners, meal prep, potlucks, BBQs, and high-protein lunches.
Find my expert tips on how to make a homemade Mexican street corn chicken pasta salad below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Mexican Street Corn Chicken Pasta Salad Recipe:
- Quick & Easy: Ready in under 30 minutes with simple steps and minimal prep.
- Elote & Tex-Mex Flavors: Inspired by classic elote, this Mexican Street Corn Pasta Salad delivers smoky, creamy, and zesty flavors in one dish.
- Hearty & Filling: Includes diced chicken (rotisserie chicken works great) for an easy protein boost, and the black beans add extra fiber and plant-based protein.
- Great For Any Occasion: Serve it at BBQs, taco bars, and Cinco de Mayo celebrations. Works as both a main dish pasta salad or a flavorful side dish.
- Make-Ahead-Friendly: Salad ingredients can be prepped in advance and stored in the fridge.
Ingredients
Dressing
- 3 ounces cream cheese, softened
- 1/4 cup sour cream
- 2 Tablespoons avocado oil
- 2 cloves garlic, finely minced
- 1 Tablespoon chopped fresh chives
- Kosher salt and black pepper, to taste
Mexican Street Corn Chicken Pasta Salad
- 2 ears of corn
- 2 teaspoons avocado oil
- Salt, to taste
- 1 1/2 cups baby spinach
- 2 cups cooked, diced or shredded chicken (a rotisserie chicken works great for this)
- 3 cups cooked bowtie pasta noodles
- ½ cup black beans
- 1 bunch cilantro, chopped
- ½ red onion, thinly sliced
- ½ cup crumbled queso fresco cheese
- 1 avocado, sliced (optional)
Instructions
For The Dressing
In a small bowl, whisk together dressing ingredients. Cover and set aside.
For the Corn
Lightly brush the corn with avocado oil and season with salt to taste. Grill over medium-high heat for 8 to 10 minutes, turning occasionally, until the kernels start to char. Let cool slightly, then use a knife to slice the kernels off the cob.
For The Mexican Street Corn Chicken Pasta Salad
In a large bowl, add the baby spinach, chicken, pasta, grilled corn, black beans, cilantro, onions, cheese, and avocado (if using). Gently toss to combine.
Pour the dressing over the top and toss again to combine. Serve immediately and enjoy!
Notes
If you’d like to make this in advance, mix the salad ingredients together, cover, and refrigerate. Store the dressing separately in the fridge as well, then toss everything together right before serving.
Servings
Serves 8 as a side dish OR serves 4 as a main dish.
Storage
To store this Mexican street corn pasta salad, place leftovers in an airtight container and refrigerate for up to 3 days. For best results, store the dressing separately from the salad ingredients to prevent the pasta and vegetables from becoming soggy. If already mixed, give the salad a good stir before serving and add a small splash of sour cream, lime juice, or a little extra dressing to refresh the creaminess.
Holly’s Tips for The Best Mexican Street Corn Chicken Pasta Salad:
- For Classic Elote Flavor: Grill the corn over medium-high heat until lightly charred to bring out that authentic Mexican street corn (elote) smokiness.
- Use Rotisserie Chicken For Easy Prep: Shredded rotisserie chicken saves time and adds extra flavor to this Mexican street corn pasta salad. For best results, lightly season the chicken with salt, pepper, and a squeeze of lime before mixing.
- Cook Bowtie Pasta al Dente: Cook bowtie pasta just until al dente so it holds its shape and doesn’t become mushy when mixed with dressing. Rinse lightly with cool water after cooking to stop the cooking process and prevent sticking.
- For Extra Creamy Dressing: Ensure cream cheese is fully softened before whisking for a smooth, lump-free dressing.
- Toss Pasta Salad Gently: Fold ingredients together carefully to avoid breaking the pasta, avocado, and chicken. Add dressing gradually so everything is evenly coated without becoming heavy.
- Make It Your Own: Add jalapeños for heat or extra black beans for more protein and fiber. You can also skip the chicken for a vegetarian version or replace it with extra black beans or grilled vegetables.
Frequently Asked Questions:
Absolutely, you can prepare all the ingredients in advance and store them separately in the refrigerator. For best results, keep the dressing separate and mix everything together just before serving to maintain freshness and texture.
Yes, canned or frozen corn can be used if you don’t have fresh corn on the cob. Note that it won’t taste the same as the grilled corn.
Bowtie pasta (farfalle) works best because it holds the creamy dressing and mixes well with the chunky ingredients. However, you can also use rotini, penne, or shells for a similar texture.
You can serve this right away or serve chilled. You can’t go wrong either way!
To make Mexican Street Corn Chicken Pasta Salad gluten-free, swap the regular bowtie pasta for your favorite gluten-free pasta (such as gluten-free rotini, penne, or bowties), making sure to cook it just until al dente so it holds up well in the creamy dressing. Double-check that your ingredients like cream cheese, sour cream, canned black beans, and queso fresco are certified gluten-free, as most are naturally gluten-free but can vary by brand. Everything else in this Mexican street corn chicken pasta salad recipe is naturally gluten-free.
Similar Recipes
Craving something similar? Try my Fiesta Chicken Pasta Salad.
Wanting something different? Make my BBQ Ranch Chicken Pasta Salad.
Looking for more Mexican-style dishes? Here are some of my favorites: Mexican Street Corn Dip, Mexican Street Tacos, Mexican Rice, and Tex-Mex Chicken Chopped Salad.
Have you made this Mexican Street Corn Chicken Pasta Salad recipe? ❤️
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #MexicanStreetCornChickenPastaSalad #LifeInTheLofthous
Mexican Street Corn Chicken Pasta Salad
Ingredients
Dressing
- 3 ounces cream cheese softened
- ¼ cup sour cream
- 2 Tablespoons avocado oil
- 2 cloves garlic finely minced
- 1 Tablespoon chopped fresh chives
- Kosher salt and black pepper to taste
Mexican Street Corn Chicken Pasta Salad
- 2 ears corn
- 2 teaspoons avocado oil
- salt to taste
- 1 ½ cups baby spinach
- 2 cups cooked, diced, or shredded chicken (A rotisserie chicken works great for this)
- 3 cups cooked bowtie pasta noodles
- ½ cup black beans
- 1 bunch cilantro chopped
- ½ red onion thinly sliced
- ½ cup crumbled queso fresco cheese
- 1 avocado, sliced (optional)
Instructions
For The Dressing
- In a small bowl, whisk together dressing ingredients. Cover and set aside.
- Lightly brush the corn with avocado oil and season with salt to taste. Grill over medium-high heat for 8 to 10 minutes, turning occasionally, until the kernels start to char. Let cool slightly, then use a knife to slice the kernels off the cob.
For The Mexican Street Corn Chicken Pasta Salad
- In a large bowl, add the baby spinach, chicken, pasta, grilled corn, black beans, cilantro, onions, cheese, and avocado, if using. Gently toss to combine.
- Pour the dressing over the top and toss again to combine. Serve immediately and enjoy!
Notes
- If you’d like to make this in advance, mix the salad ingredients together, cover, and refrigerate. Store the dressing separately in the fridge as well, then toss everything together right before serving.
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