Why I Love This Recipe

This is one of those recipes I find myself making all summer long. It has all the bold, fresh flavors of classic street corn, but turns them into a hearty, protein-packed pasta salad that’s perfect for meal prep, cookouts, or easy lunches. The creamy chili-lime dressing coats every bite, while the grilled chicken, sweet corn, jalapeños, and Cotija cheese create the perfect balance of smoky, creamy, fresh, and just a little spicy. It somehow tastes even better after a few hours in the fridge, making it one of those recipes you’ll look forward to eating all week.

Enjoying The Leftovers

This is one of those recipes that gets even better after it chills. The flavors continue to meld together overnight, making it perfect for meal prep or easy grab-and-go lunches throughout the week.

Storing

Store in an airtight container in the refrigerator for up to 4 days. Give it a good stir before serving, and if needed, add a squeeze of fresh lime or a spoonful of the dressing to freshen it up.

When you’re ready to eat

Serve chilled straight from the refrigerator or let it sit at room temperature for about 10-15 minutes before serving. Top with extra Cotija cheese, fresh cilantro, a sprinkle of chili powder, and an extra squeeze of lime.

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Street Corn Pasta Salad

This Street Corn Pasta Salad is loaded with grilled chicken, sweet corn, tender pasta, Cotija cheese, jalapeños, and a creamy chili-lime dressing. It's a fresh, protein-packed meal that's perfect for meal prep, summer cookouts, or easy weekday lunches.
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Prep Time 15 minutes
Cook Time 20 minutes
Chill Time: 30 minutes
Total Time 1 hour 5 minutes
US M
Servings 6 servings

Ingredients

  • 1 1/2 lbs thinly sliced boneless skinless chicken breasts
  • 1 tbsp avocado oil 
  • 12 oz high-protein pasta ,any small noodles work
  • 2 cups corn, frozen or canned
  • 2 jalapenos, finely diced
  • 1/2 red onion, diced
  • 1/2 cup cotija cheese, crumbled
  • 1/3 cup fresh cilantro, chopped
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 tsp pepper
For the sauce
  • 1/2 cup plain greek yogurt
  • 1/3 cup mayo
  • 1 lime, juiced
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
US – M

Instructions

  • Bring a large pot of salted water to a boil and cook the pasta according to package instructions, then drain and rinse with cold water to cool completely and set aside.
  • Season the chicken with salt, pepper, and chili powder on both sides. 
  • Heat a large skillet over medium heat, then add 1 tbsp of avocado oil.  
  • Add the chicken to the pan and cook for about 5 minutes per side, until the internal temperature reaches 165. Once done, remove from the pan and set aside on a plate to rest before slicing into bite-sized pieces. 
  • In a medium bowl, whisk together the Greek yogurt, mayo, lime juice, chili powder, smoked paprika, and onion powder until smooth and creamy.
  • In a large bowl, add the cooled pasta, cooked & cubed chicken, corn, jalapenos, red onion, cotija cheese, and cilantro.
  • Pour the sauce over the pasta mixture and toss until everything is well coated.
  • Taste and add additional salt, pepper, or lime juice as needed.
  • Cover and refrigerate for at least 30 to 60 minutes before serving for the best flavor.

Equipment

mixing bowls
saute pan
measuring cups
cutting board

Nutrition Per Serving

Calories: 342kcal | Carbohydrates: 33g | Protein: 9g | Fat: 20g | Fiber: 5g