Corn Pasta Salad

I’m going to be honest with you. This isn’t your grandma’s pasta salad.

Don’t get me wrong, I love a good classic, but this recipe is on a whole other level. We’re talking about a high-protein pasta salad inspired by Mexican street corn, or elote. If you’ve ever had the real thing—a grilled corn cob slathered in mayo, cotija cheese, chili powder, and lime—you know the flavor is just… magic.

Well, I took that magic and turned it into a dish you can bring to any cookout or potluck. And here’s the best part: I added shredded chicken to make it a complete meal. Trust me, it’s the kind of salad that disappears fast. People will be begging for this recipe.

Quick Facts You Need to Know

• Prep Time: 10 minutes. That’s it.
• Cook Time: 12 minutes.
• Total Time: About 22 minutes.
• Servings: Makes a generous 8 servings.
• Difficulty: Super easy. If you can boil pasta, you can make this.
• Equipment: A pot, a couple of bowls, a whisk, and a knife. Nothing fancy here.
• Make-Ahead: Yes! This salad gets even better the next day. It’s perfect for meal prep.

Handy Scaling Chart

Ever need to make a smaller or larger batch? Here’s a simple chart to help you out. All other ingredients should be scaled proportionally.

Servings	Gluten-Free Pasta	Frozen Corn	Shredded Chicken	Red Onion	Cotija Cheese	Greek Yogurt	Avocado Oil Mayo	Sour Cream	Lime Juice
4	6 oz	15 oz	1 cup	1/2 cup	1/2 cup	1/2 cup	1/4 cup	1/8 cup	1/8 cup
8	12 oz	30 oz	2 cups	1 cup	1 cup	3/4 cup	1/2 cup	1/4 cup	1/4 cup
16	24 oz	60 oz	4 cups	2 cups	2 cups	1.5 cups	1 cup	1/2 cup	1/2 cup

The Ingredients

The secret to this salad is using simple ingredients that pack a huge punch. Let’s break it down.

• 12 oz gluten-free pasta: I like a corkscrew pasta like rotini or fusilli because all those little nooks and crannies hold onto the creamy dressing. You can use regular pasta too, no problem.
• 30 oz frozen corn, fire-roasted or regular: The fire-roasted kind adds a smoky flavor that reminds me of a real grill. If you can’t find it, don’t sweat it. Regular frozen corn works just fine.
• 2 cups cooked shredded chicken: A rotisserie chicken from the grocery store is your best friend here. It’s a total time-saver, and the chicken is already cooked and seasoned.
• 1 cup diced red onion: This gives the salad a fresh, sharp crunch. Dice it finely so you don’t get a giant chunk of raw onion in one bite.
• ⅓ cup chopped cilantro: A must for that authentic Mexican flavor.
• 1 cup cotija cheese, crumbled: This salty, crumbly cheese is a key player. If you can’t find it, crumbled feta is a good stand-in.

For the Dressing

This dressing is the star of the show. It’s tangy, creamy, and spiced just right.

• ¾ cup plain non-fat Greek yogurt: My secret for making this a high-protein, healthier dish. It gives you all the creamy tang without all the fat.
• ½ cup avocado oil mayo: This adds a rich, smooth texture. It’s a little milder than regular mayo.
• ¼ cup sour cream: A little bit goes a long way to make the dressing extra luscious.
• ¼ cup lime juice: Freshly squeezed is non-negotiable here. It cuts through the creaminess and brightens up every single flavor.
• 1 tsp chili powder, 1 tsp cumin, 1 tsp paprika, 1 tsp salt, + pinch of cayenne: This combo creates a warm, smoky, and slightly spicy flavor. The cayenne is optional, but I love the little kick.

Let’s Get Cooking: Step-by-Step

Making this salad is a breeze. Just follow these steps, and you’ll be golden.

Step 1: Cook the Pasta.

First, boil some water and add a lot of salt—it should taste like the ocean! Cook your pasta until it’s al dente, which means it still has a little bit of a bite. Don’t overcook it, or your salad will be mushy.

Pro tip: After you drain the pasta, rinse it with cold water. This cools it down and keeps it from clumping together. It also prevents the hot pasta from melting your dressing.

Step 2: Whisk the Dressing.

While the pasta is cooking, grab a bowl and whisk together the Greek yogurt, mayo, sour cream, lime juice, and all your spices. Keep whisking until it’s super smooth. Now, give it a quick taste. Does it need more salt? Maybe another squeeze of lime? Now’s the time to adjust.

Step 3: Combine and Toss.

Find your biggest bowl. You’ll thank me later. Add the cooled pasta, corn, red onion, shredded chicken, cilantro, and about ¾ cup of the cotija cheese. Pour that amazing dressing right over everything. Now, gently toss it all together until every single piece is coated.

Step 4: The Final Touch.

Give the whole salad one last taste. Does it need a little more salt? A bit more lime? Once it’s perfect, sprinkle the rest of the cotija cheese and some extra cilantro on top. It looks pretty and adds a final layer of flavor.

Variations & Customization

This recipe is super flexible. You can easily make it your own.

• Go Vegan: Swap the chicken for black beans or chickpeas. Use plant-based Greek yogurt, vegan mayo, and vegan sour cream.
• Bring the Heat: Add more cayenne or a splash of hot sauce. Or, for a fresh crunch, throw in some finely diced jalapeños.
• Make it Fancy: Grill fresh corn on the cob before cutting off the kernels. You can also use grilled steak or shrimp instead of chicken.
• Make it Simple: Use canned corn. No shame in the shortcut game!

Serving & Storage

Serving: This salad is a complete meal, but it also pairs great with things like grilled burgers or ribs. The creamy, zesty flavors are a perfect contrast to smoky grilled meat.

Storage: Store leftovers in an airtight container in the fridge for up to three days. The flavor only gets better! Just give it a good stir before you eat it.

Freezing: Don’t do it. The dressing will separate, and the pasta will get mushy. Just make it fresh and enjoy it!

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