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5 from 2 votes

Elote Mexican Grilled Corn Pasta Salad with Chicken

Oh mama, this is the ultimate Summer Pasta Salad Recipes!!! Our Elote Mexican Grilled Corn Pasta Salad with Chicken is my new favorite pasta salad recipe and even summer side dish.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: 100 Family Favorite Easy Healthy Recipes
Keyword: avocado, chicken, corn, pasta, pasta salad, salad, side dish
Servings: 8 servings
Author: Sweet Basil

Ingredients

  • 6 Ears of Corn husked
  • 2 Breasts of [Easy Grilled Chicken for Tacos]
  • 1/2  teaspoon Salt plus more to taste
  • 8 ounces Bowtie Pasta half a box, cooked and drained *see note
  • 2/3 Cup Crema *see note for substitution
  • 5  Tablespoons  Lime Juice fresh is best
  • 1  teaspoon  Ground Cumin
  • 3/4  teaspoon Smoked Paprika
  • 1 ½ teaspoons Chili Powder
  • 3/4 Cup Cotija Cheese crumbled
  • 1/2 Red Onion minced
  • 1/2 Bunch Cilantro chopped
  • 2 Avocados peeled and chopped
  • 1 ½ Large Red Bell Peppers chopped
  • 1/4  teaspoon  Black Pepper
US Customary - Metric

Instructions

  • Prepare your pasta salad by starting with your grilled corn.
  • Heat a grill to medium heat. Add the corn, turning occasionally until slightly charred on each side.
    6 Ears of Corn
  • Also follow the directions in the link above for the Grilled Chicken, adding it to the grill as well.
    2 Breasts of [Easy Grilled Chicken for Tacos]
  • Remove from the grill and allow to cool for a few minutes.
  • Holding the corn by the small end, cut off all of the kernels.
  • Place the kernels in a big bowl to cool.
  • Pull the meat off and allow it to cool for 5 minutes before chopping.
  • Heat a pot of water over medium high heat. Once boiling, add salt and pasta. Cook until just over done. NOT al dente, you want to cook past that point so that the pasta will not absorb the dressing, but instead coat the pasta.
    1/2  teaspoon Salt, 8 ounces Bowtie Pasta
  • Drain the pasta well and run under cold water in a colandar, tossing with your fingers occasionally to cool it completely.
  • Add pasta to the corn bowl along will all other ingredients, including the chicken.
    2/3 Cup Crema, 5  Tablespoons  Lime Juice, 1  teaspoon  Ground Cumin, 3/4  teaspoon Smoked Paprika, 1 ½ teaspoons Chili Powder, 3/4 Cup Cotija Cheese, 1/2 Red Onion, 1/2 Bunch Cilantro, 2 Avocados, 1 ½ Large Red Bell Peppers
  • Fold gently with a rubber spatula, seasoning with additional salt and pepper as needed. (Seasoning is key!)
    1/2  teaspoon Salt, 1/4  teaspoon  Black Pepper
  • Serve slightly warm, room temperature or cold.

Notes

* You can find the crema by the meat department in the Mexican food section
* Head to our post on our Easy Southern English Pea Pasta Salad to read about cooking past al dente
You can refrigerated left overs for up to 5 days.

Nutrition

Serving: 1cup | Calories: 396kcal | Carbohydrates: 43g | Protein: 22g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 477mg | Potassium: 802mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1314IU | Vitamin C: 42mg | Calcium: 130mg | Iron: 2mg