Description
Transform your Mexican street corn cravings into an effortless, protein-packed meal. This vibrant pasta salad swaps traditional heavy mayonnaise for a tangy, creamy Greek yogurt dressing, perfectly coating rotini pasta, charred sweet corn, and tender shredded chicken. Infused with lime, smoky chili, and salty cotija cheese, this dish offers a refreshing crunch and savory satisfaction. It is a foolproof, nutritious option for quick weeknight dinners, meal prep, or summer potlucks, delivering bold fusion flavors in under 30 minutes.
Ingredients
8 oz rotini pasta
2 cups corn kernels (fresh or frozen)
1 cup Greek yogurt (plain, non-fat)
1 cup cooked chicken breast, shredded
1/2 cup cotija cheese, crumbled
1/4 cup fresh cilantro, chopped
1 lime, juiced
1 tsp chili powder
1/2 tsp smoked paprika
Salt and black pepper to taste
Instructions
Bring a large pot of salted water to a boil and cook rotini according to package directions, then drain and rinse with cold water.
While the pasta cooks, heat a skillet over medium-high heat and char the corn kernels for 5-7 minutes until lightly golden.
In a large mixing bowl, whisk together the Greek yogurt, lime juice, chili powder, and smoked paprika until smooth.
Add the cooked pasta, charred corn, shredded chicken, and half of the cotija cheese to the bowl.
Toss ingredients thoroughly until evenly coated in the creamy dressing.
Fold in the fresh cilantro and season with salt and pepper to taste.
Top with remaining cotija cheese before serving chilled or at room temperature.
Notes
Store in an airtight container in the refrigerator for up to 3 days. If the pasta absorbs too much dressing, add a small spoonful of yogurt or a splash of water before serving to revive the creamy texture.
- Prep Time: 15
- Cook Time: 15
- Category: Meals
- Method: Stovetop
- Cuisine: Mexican Fusion