Crispy Elote Corn Chicken Pasta (Print Page)
Smoky elote corn, tender chicken, and creamy cotija dressing tossed with pasta and crispy tortilla topping.
# What You Need:
→ Chicken & Pasta
01 - 3 cups cooked rotini or penne pasta
02 - 2 cups cooked chicken breast, diced
03 - 1 tablespoon olive oil
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper
→ Elote Style Corn
07 - 2 cups corn kernels, fresh, grilled, or canned and drained
08 - 1 tablespoon butter
09 - 1/2 teaspoon chili powder
→ Creamy Dressing
10 - 1/2 cup mayonnaise
11 - 1/4 cup Mexican crema or sour cream
12 - 1/4 cup cotija cheese, crumbled, plus extra for garnish
13 - 2 tablespoons fresh lime juice
14 - 1 clove garlic, minced
15 - 1 teaspoon hot sauce
16 - 1/4 cup fresh cilantro, chopped
17 - 1/4 teaspoon salt
18 - 1/4 teaspoon black pepper
→ Crispy Topping
19 - 1 cup tortilla chips, crushed
20 - 1/2 teaspoon chili-lime seasoning such as Tajín
→ Garnish
21 - 1 jalapeño, thinly sliced
22 - Lime wedges
23 - Additional fresh cilantro and crumbled cotija cheese
# Directions:
01 - Preheat a skillet over medium-high heat. Melt the butter, add the corn kernels, and sauté for 5 to 7 minutes until golden and lightly charred. Sprinkle with chili powder, stir to coat evenly, and set aside to cool.
02 - Toss the diced cooked chicken with olive oil, smoked paprika, salt, and black pepper until evenly coated. Set aside.
03 - In a large mixing bowl, whisk together the mayonnaise, crema or sour cream, crumbled cotija cheese, lime juice, minced garlic, hot sauce, chopped cilantro, salt, and pepper until smooth and well combined.
04 - Add the cooked pasta, seasoned chicken, charred corn, and half of the crushed tortilla chips to the dressing. Toss thoroughly until all ingredients are evenly coated.
05 - Transfer the salad to a serving platter. Top with the remaining crushed tortilla chips, additional cotija cheese, sliced jalapeño, fresh cilantro, and a sprinkle of chili-lime seasoning.
06 - Serve immediately with lime wedges on the side, or refrigerate for up to 2 hours to allow the flavors to meld before serving.
# Expert Tips:
01 -
- The creamy tangy dressing tastes like street corn from a market stall but lives in your pasta bowl.
- That crispy tortilla chip topping adds a crunch that makes people go back for seconds before finishing their first plate.
02 -
- Do not skip charring the corn because that step is what transforms this from regular pasta salad into something that tastes like it came from a street food cart.
- Adding all the tortilla chips at once instead of saving half for garnish will leave you with a soggy topping and no crunch factor.
03 -
- Grill whole ears of corn directly on the barbecue before cutting off the kernels for a smokier deeper flavor that no skillet can replicate.
- Use rotisserie chicken and let it soak in a little extra lime juice while you prep the rest for a shortcut that actually makes the chicken taste better.