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.
Also follow the directions in the link above for the Grilled Chicken, adding it to the grill as well.
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.
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.
Fold gently with a rubber spatula, seasoning with additional salt as needed. (Seasoning is key!)
Serve slightly warm, room temperature or cold.
* 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 denteYou can refrigerated left overs for up to 5 days.
Elote Mexican Grilled Corn Pasta Salad with Chicken
Amount Per Serving (1 cup)
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: 100 Family Favorite Easy Healthy Recipes
Keyword: avocado, chicken, corn, pasta, pasta salad, salad, side dish