Street Corn Chicken Pasta Salad with Healthy Elote Ranch
Street Corn Chicken Pasta Salad with Healthy Elote Ranch
Ingredients
For the Chicken
- 2 chicken breasts
- 1 teaspoon chili powder, as needed for seasoning
- 1/2 teaspoon cumin, as needed for seasoning
- 1/2 teaspoon paprika, as needed for seasoning
- 1/2 teaspoon garlic powder, as needed for seasoning
- 1/2 teaspoon onion powder, as needed for seasoning
- 1/2 teaspoon salt, as needed for seasoning
- 1/4 teaspoon black pepper, as needed for seasoning
- 1 tablespoon olive oil
For the Salad
- 8 ounces rotini or fusilli pasta
- 2 cups corn, fresh or frozen
- 1/2 red onion, finely diced
- 1 jalapeno, finely diced
- 1/2 cup fresh cilantro, chopped, for garnish
For the Homemade Elote Ranch Dressing
- 1 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon lime juice, from 1 fresh lime
- 1/4 cup cotija cheese, crumbled
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon milk or water, as needed, to thin
Instructions
- 1
Season the chicken breasts generously on all sides with chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
⏱️ 5 min
- 2
Add the seasoned chicken to the hot skillet and cook for 6-8 minutes per side, or until thoroughly cooked through and golden brown. The internal temperature should reach 165°F (74°C). Remove the chicken from the pan, let it rest for a few minutes, then dice into bite-sized pieces.
⏱️ 15 min
- 3
In the same skillet (or a separate one), add the corn. Cook over medium-high heat, stirring occasionally, until some kernels are lightly browned and slightly smoky, about 5-7 minutes.
⏱️ 7 min
- 4
While the chicken and corn are cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and set it aside to cool slightly.
⏱️ 12 min
- 5
In a medium bowl, combine the plain Greek yogurt, mayonnaise, fresh lime juice, crumbled cotija cheese, chili powder, paprika, cumin, garlic powder, salt, black pepper, and 2 tablespoons of chopped fresh cilantro. Whisk or use an immersion blender to blend the ingredients until the dressing is smooth. Add milk or water gradually, if needed, to reach your desired consistency.
⏱️ 8 min
- 6
In a large mixing bowl, combine the cooked and drained pasta, the diced cooked chicken, and the charred corn.
⏱️ 3 min
- 7
Add the finely diced red onion, finely diced jalapeno, and the remaining 1/2 cup of fresh chopped cilantro to the mixing bowl.
⏱️ 2 min
- 8
Pour the prepared elote ranch dressing over all the salad ingredients. Mix all ingredients thoroughly until everything is well combined and coated evenly with the dressing. Serve chilled or at room temperature.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Street Corn Chicken Pasta Salad with Healthy Elote Ranch
For the Chicken
- 2 chicken breasts
- 1 teaspoon chili powder, as needed for seasoning
- 1/2 teaspoon cumin, as needed for seasoning
- 1/2 teaspoon paprika, as needed for seasoning
- 1/2 teaspoon garlic powder, as needed for seasoning
- 1/2 teaspoon onion powder, as needed for seasoning
- 1/2 teaspoon salt, as needed for seasoning
- 1/4 teaspoon black pepper, as needed for seasoning
- 1 tablespoon olive oil
For the Salad
- 8 ounces rotini or fusilli pasta
- 2 cups corn, fresh or frozen
- 1/2 red onion, finely diced
- 1 jalapeno, finely diced
- 1/2 cup fresh cilantro, chopped, for garnish
For the Homemade Elote Ranch Dressing
- 1 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon lime juice, from 1 fresh lime
- 1/4 cup cotija cheese, crumbled
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon milk or water, as needed, to thin
Instructions
- 1
Season the chicken breasts generously on all sides with chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
⏱️ 5 min - 2
Add the seasoned chicken to the hot skillet and cook for 6-8 minutes per side, or until thoroughly cooked through and golden brown. The internal temperature should reach 165°F (74°C). Remove the chicken from the pan, let it rest for a few minutes, then dice into bite-sized pieces.
⏱️ 15 min - 3
In the same skillet (or a separate one), add the corn. Cook over medium-high heat, stirring occasionally, until some kernels are lightly browned and slightly smoky, about 5-7 minutes.
⏱️ 7 min - 4
While the chicken and corn are cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and set it aside to cool slightly.
⏱️ 12 min - 5
In a medium bowl, combine the plain Greek yogurt, mayonnaise, fresh lime juice, crumbled cotija cheese, chili powder, paprika, cumin, garlic powder, salt, black pepper, and 2 tablespoons of chopped fresh cilantro. Whisk or use an immersion blender to blend the ingredients until the dressing is smooth. Add milk or water gradually, if needed, to reach your desired consistency.
⏱️ 8 min - 6
In a large mixing bowl, combine the cooked and drained pasta, the diced cooked chicken, and the charred corn.
⏱️ 3 min - 7
Add the finely diced red onion, finely diced jalapeno, and the remaining 1/2 cup of fresh chopped cilantro to the mixing bowl.
⏱️ 2 min - 8
Pour the prepared elote ranch dressing over all the salad ingredients. Mix all ingredients thoroughly until everything is well combined and coated evenly with the dressing. Serve chilled or at room temperature.
⏱️ 3 min