Spicy Elote Pasta Salad with Chicken

I’ve been completely obsessed with Mexican street corn lately, so I decided to turn those incredible flavors into a pasta salad that’s perfect for any gathering. This elote pasta salad combines sweet charred corn and tangy Cotija cheese with tender chicken and a creamy, spiced dressing that’ll have everyone asking for the recipe. Trust me, this is about to become your new favorite side dish (or let’s be real, main course)!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1850
• Protein: 90-105 g
• Fat: 55-65 g
• Carbohydrates: 180-195 g

Ingredients

For the pasta and corn:

• 7 oz rotini pasta
• 2 cups corn
• 1 tablespoon avocado oil
• 1/2 tsp chili powder

For the dressing:

• 1 cup full-fat Greek yogurt
• 1/4 cup mayonnaise
• 1 1/4 tsp chili powder
• 3/4 tsp garlic powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 large lime, juiced

For the salad assembly:

• 2 cups cooked chicken, shredded or cubed
• 1 1/4 cups crumbled Cotija cheese
• 1/2 cup fresh cilantro, chopped
• Lime wedges for serving

Step 1: Cook the Pasta and Prepare Mise en Place

• 7 oz rotini pasta

Bring a large pot of salted water to a boil and cook the rotini pasta according to package directions until al dente, then drain and set aside to cool slightly.

While the water heats, measure out all remaining ingredients and have them ready—this is especially important for the spice-heavy dressing so you don't miss any flavors.

Step 2: Char the Corn for Elote Flavor

• 2 cups corn
• 1 tablespoon avocado oil
• 1/2 tsp chili powder

Preheat your broiler to high heat.

Toss the corn with avocado oil and 1/2 teaspoon chili powder, then spread on a baking sheet in a single layer.

Broil for 3-4 minutes, shaking the pan halfway through, until the corn is lightly charred and begins to pop.

I find that charring the corn brings out its natural sweetness and creates that authentic elote street corn flavor that makes this dish special.

Step 3: Build the Creamy Spiced Dressing

• 1 cup full-fat Greek yogurt
• 1/4 cup mayonnaise
• 1 1/4 tsp chili powder
• 3/4 tsp garlic powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 large lime, juiced

In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, 1 1/4 teaspoons chili powder, garlic powder, cumin, smoked paprika, salt, and lime juice until smooth and well combined.

Taste and adjust seasonings as needed—the dressing should be bold and balanced with a slight kick from the spices and brightness from the lime.

Step 4: Assemble the Salad

• cooked pasta from Step 1
• charred corn from Step 2
• 2 cups cooked chicken, shredded or cubed
• 1 1/4 cups crumbled Cotija cheese
• 1/2 cup fresh cilantro, chopped
• creamy spiced dressing from Step 3

Add the cooled cooked pasta from Step 1, charred corn from Step 2, shredded chicken, 1 1/4 cups Cotija cheese, and fresh cilantro to the dressing.

Fold everything together gently until all components are evenly coated.

I like to use a spatula and fold rather than toss vigorously—this keeps the pasta from breaking and distributes the dressing more evenly without crushing the corn.

Step 5: Finish and Serve

• Extra Cotija cheese for topping
• Extra fresh cilantro for garnish
• Lime wedges for serving

Transfer the pasta salad to a serving bowl or platter and top with extra crumbled Cotija cheese and additional fresh cilantro for garnish.

Serve immediately or chill until ready to eat, and pass lime wedges at the table for guests to squeeze over their portions for extra brightness.

Spicy Elote Pasta Salad with Chicken

Delicious Spicy Elote Pasta Salad with Chicken recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings: 6 servings

Calories: 1775

Ingredients Method

Ingredients

  

For the pasta and corn

• 7 oz rotini pasta
• 2 cups corn
• 1 tablespoon avocado oil
• 1/2 tsp chili powder

For the dressing

• 1 cup full-fat Greek yogurt
• 1/4 cup mayonnaise
• 1 1/4 tsp chili powder
• 3/4 tsp garlic powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 large lime, juiced

For the salad assembly

• 2 cups cooked chicken, shredded or cubed
• 1 1/4 cups crumbled Cotija cheese
• 1/2 cup fresh cilantro, chopped
• Lime wedges for serving

Method

 

1. Bring a large pot of salted water to a boil and cook the rotini pasta according to package directions until al dente, then drain and set aside to cool slightly. While the water heats, measure out all remaining ingredients and have them ready—this is especially important for the spice-heavy dressing so you don't miss any flavors.
2. Preheat your broiler to high heat. Toss the corn with avocado oil and 1/2 teaspoon chili powder, then spread on a baking sheet in a single layer. Broil for 3-4 minutes, shaking the pan halfway through, until the corn is lightly charred and begins to pop. I find that charring the corn brings out its natural sweetness and creates that authentic elote street corn flavor that makes this dish special.
3. In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, 1 1/4 teaspoons chili powder, garlic powder, cumin, smoked paprika, salt, and lime juice until smooth and well combined. Taste and adjust seasonings as needed—the dressing should be bold and balanced with a slight kick from the spices and brightness from the lime.
4. Add the cooled cooked pasta from Step 1, charred corn from Step 2, shredded chicken, 1 1/4 cups Cotija cheese, and fresh cilantro to the dressing. Fold everything together gently until all components are evenly coated. I like to use a spatula and fold rather than toss vigorously—this keeps the pasta from breaking and distributes the dressing more evenly without crushing the corn.
5. Transfer the pasta salad to a serving bowl or platter and top with extra crumbled Cotija cheese and additional fresh cilantro for garnish. Serve immediately or chill until ready to eat, and pass lime wedges at the table for guests to squeeze over their portions for extra brightness.