Street Corn Pasta Salad
Overview
Prep Time: 15 min • Cook Time: 20 min • Chill Time: 30 min
Total Time: 1 hr 5 min
Makes 6 servings
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what you’ll need:
1.5 lbs thinly sliced boneless skinless chicken breasts
1 tbsp avocado oil
12 ounces high-protein pasta (any small noodles work)
2 cups corn, frozen or canned
2 jalapenos, finely diced
1/3 red onion, diced
1/2 cup of cotija cheese, crumbled
1/3 cup fresh cilantro, chopped
1 tsp chili powder
1 tsp salt
1 tsp pepper
for the sauce:
1/2 cup plain Greek yogurt
1/3 cup mayo
1 lime, juiced
1 tsp chili powder
1 tsp smoked paprika
1 tsp onion powder
Instructions:
Bring a large pot of salted water to a boil and cook the pasta according to package instructions, then drain and rinse with cold water to cool completely and set aside.
Season the chicken with salt, pepper, and chili powder on both sides.
Heat a large skillet over medium heat, then add 1 tbsp of avocado oil.
Add the chicken to the pan and cook for about 5 minutes per side, until the internal temperature reaches 165. Once done, remove from the pan and set aside on a plate to rest before slicing into bite-sized pieces.
In a medium bowl, whisk together the Greek yogurt, mayo, lime juice, chili powder, smoked paprika, and onion powder until smooth and creamy.
In a large bowl, add the cooled pasta, cooked & cubed chicken, corn, jalapenos, red onion, cotija cheese, and cilantro.
Pour the sauce over the pasta mixture and toss until everything is well coated.
Taste and add additional salt, pepper, or lime juice as needed.
Cover and refrigerate for at least 30 to 60 minutes before serving for the best flavor.
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