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This street corn pasta salad brings together all the zesty, creamy flavors of Mexican street corn with gluten-free pasta and protein-packed chicken! I’m a big pasta salad fan any time of year – not just summer! This one has some chicken for protein and to make it a complete meal. I LOVE Mexican street corn and this combines all of the flavors of that with gluten free pasta & chicken. Just so good!
Table of Contents
Why You’ll Love This Street Corn Pasta Salad Recipe
Have you ever had a pasta salad that made you want to do a little happy dance in your kitchen? This street corn pasta salad is definitely one of those recipes! This recipe has become a staple in our busy household because it checks all the boxes-easy to prepare, packed with flavor, and hearty enough to serve as a complete meal. The best part? It doesn’t feel like you’re “settling” for a gluten-free option-this is the real deal! Oh, and it has 21 grams of protein per serving!
What makes this recipe extra special is the combination of sweet corn, tangy lime, and smoky spices that capture the essence of street corn (also called elote). The creamy dressing coats every bite of pasta, while the rotisserie chicken transforms what could be a side dish into a filling main course. If you’ve tried my Mexican street corn and tomato salad, you know these flavors are absolutely crave-worthy!
I created this recipe specifically for busy weeknights when I want something that feels special but doesn’t require hours in the kitchen. It’s perfect for meal prep-actually tasting better after a day in the fridge as the flavors meld together. My family requests this regularly, and I love that it’s just as delicious served cold straight from the fridge as it is freshly made. For more protein-packed meals that work with dietary restrictions, my Mexican chicken salad recipe is another family favorite!
Ingredients You’ll Need
- Gluten free pasta: The foundation of this pasta salad! Finding a good gluten free pasta that holds up in cold salads can be tricky (I know the struggle!), but cooking it al dente is the secret to perfect texture. I’ve tested multiple brands, and my personal favorite for pasta salads is Jovial Foods brown rice pasta, but use whatever works for your dietary needs.
- Frozen corn: I recommend fire-roasted for extra smoky flavor, but regular works perfectly too! The sweet corn kernels are essential for capturing the authentic flavors of Mexican street corn.
- Cooked shredded chicken: Using rotisserie chicken makes this recipe so convenient for busy weeknights while adding hearty protein. The tender chicken transforms this from a side dish to a complete meal.
- Red onion: Adds a wonderful pop of color and mild bite that balances the creamy elements. The flavor mellows as it sits in the dressing. If raw onion is too strong for your family, soak the diced pieces in cold water for 5 minutes before adding.
- Cilantro: These fresh herbs brighten the whole dish with their distinctive flavor. I know cilantro can be divisive! If you’re not a cilantro fan, substitute with fresh parsley or even a mix of chives and parsley for a different but still delicious flavor profile.
- Cotija cheese: This crumbly Mexican cheese is traditional in street corn dishes and adds the perfect salty finish. Queso fresco or feta cheese make good substitutes if you can’t find cotija at your local grocery store. Always check labels if you need to ensure it’s gluten free!
Dressing
- Greek yogurt: Creates a protein-rich base for the creamy dressing while keeping it lighter than using all mayo. The tanginess complements the lime perfectly and adds a subtle flavor dimension that mayo alone doesn’t provide.
- Avocado oil mayo: Adds richness to the dressing without artificial ingredients or inflammatory oils. I prefer avocado oil mayo for its cleaner ingredient list, but any mayo you have on hand will work in a pinch!
- Sour cream: Contributes a tangy creaminess that’s essential to the authentic street corn flavor profile. The combination of yogurt, mayo, and sour cream creates the perfect creamy dressing texture without being too heavy.
- Lime juice: The acidity cuts through the richness and brightens all the flavors. Fresh is absolutely best here – don’t skip adding some lime zest for even more flavor! This is one place where bottled lime juice just isn’t the same.
- Spices: The combination of chili powder, cumin, paprika, and cayenne pepper recreates the classic flavors of Mexican street corn. Garlic powder would be a delicious addition too if you have it on hand! These spices create depth without making the dish spicy (unless you add extra cayenne!).
How to Make This Street Corn Pasta Salad
Step 1: First, bring a pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water immediately to stop the cooking process. This prevents the pasta from becoming mushy, which can happen quickly with gluten-free varieties. Meanwhile, combine the dressing ingredients in a medium bowl
Step 2: Whisk to combine. This includes Greek yogurt, mayo, sour cream, lime juice, chili powder, cumin, paprika, salt, and cayenne. Taste and adjust seasonings if needed-this is your chance to customize the flavor to your preference!
Step 3: Add the cooked pasta to a large bowl with the cooked corn, onion, diced chicken, cilantro, and ¾ cup of the cotija cheese. Pour the dressing over top.
Step 4: Toss gently to combine. I like to use a silicone spatula for this to avoid breaking up the pasta.Season with salt to taste and toss again. Remember that the cotija cheese adds saltiness, so go easy at first! Sprinkle the rest of the cheese and some extra chopped cilantro on top and enjoy!
The Gluten-Free Pasta Salad Secret
Let’s talk about the elephant in the room when it comes to gluten-free pasta salads-texture! I’ve had my fair share of disappointing pasta salads where the gluten-free pasta turned to mush or became hard as rocks in the refrigerator. After many tests (and some fails!), here’s what I’ve learned:
- Undercook slightly: Always cook your pasta about 1-2 minutes less than the package directions suggest. Since it will absorb some of the dressing, starting with slightly firmer pasta ensures it won’t become mushy later.
- Rinse immediately: Unlike regular pasta where you might skip rinsing to keep the starches, gluten-free pasta benefits from a thorough cold water rinse. This stops the cooking process immediately and rinses away excess starch that can make your pasta gummy.
- Toss with a little oil: If you’re not mixing with dressing right away, toss the pasta with a tiny bit of olive oil to prevent sticking. This is especially important for rice-based pastas.
- Dress while slightly warm: For best flavor absorption, add the dressing when the pasta is cool but not completely cold. This helps the pasta take on more flavor without falling apart.
- Ideally make this right before serving: While you can make this ahead of time, it truly is the best served fresh!
These tips have transformed my gluten-free pasta salads from disappointing to delicious! For another great gluten-free pasta option, check out my healthy tuna pasta salad that uses similar techniques.
Recipe Tips for Best Results
- Make-Ahead: This salad truly gets better over time! For best flavor, make it at least 2 hours before serving if you can. The time in the fridge allows the pasta to absorb all those delicious flavors. It’s even better the next day, making it perfect for meal prep! I often make a double batch on Sunday for easy lunches throughout the week.
- Perfect for Picky Eaters: Have little ones who are selective about their food? This pasta salad is easy to customize. You can serve the components separately for kids, or adjust the spice level to suit milder palates. My kids love it with extra cheese and no cilantro! You can also substitute green onions for the red onion if your kids prefer a milder flavor. This truly is the best pasta salad for families because it’s so adaptable!
- Pasta Varieties: While I typically use gluten-free rotini or fusilli (the spirals catch all that delicious dressing!), you can use any short pasta shape. Just make sure to follow the specific cooking instructions for your chosen gluten-free pasta.
- Corn Considerations: While the recipe calls for frozen corn, fresh corn kernels cut straight from the cob are amazing when in season. For an extra flavor boost, char the corn in a skillet over medium-high heat before adding it to the salad. The slight caramelization adds incredible depth!
- Customize It: This salad is incredibly adaptable. Try adding black beans for extra protein, diced bell peppers for crunch, or avocado chunks for creaminess. Add diced jalapeños for heat or a spoonful of honey for a touch of sweetness. Make it your own!
Serving Tips
This Street Corn Pasta Salad is hearty enough to be a complete meal on its own, especially for lunch or a light dinner. The combination of pasta, vegetables, and protein creates a balanced plate that will keep you satisfied.
For a larger dinner spread, I like to pair it with simple grilled protein like my grilled keto chicken thighs or even just some grilled shrimp skewers. It also works beautifully as part of a potluck spread or summer cookout menu.
For my meal-prepping friends: this recipe makes excellent planned leftovers! Make a double batch and repurpose it throughout the week. One of my favorite tricks is to serve it over a bed of greens the next day for a different texture experience, or to wrap it in a gluten-free tortilla with some extra greens for a quick lunch wrap.
Storage Tips
Store this pasta salad in an airtight container in the fridge for up to 4 days.
If you’re making it more than a day ahead for a party or gathering, here’s a pro tip: reserve about ¼ of the dressing and add it right before serving to refresh the salad. This keeps everything creamy and prevents the pasta from absorbing all the moisture.
Recipe FAQs
Absolutely! Use dairy-free yogurt (I like Kite Hill plain), vegan mayo, and skip the cotija cheese or use a dairy-free feta alternative. To replace the tanginess from the cheese, add an extra squeeze of lime and a pinch of nutritional yeast for a cheesy flavor.
This is such a common question! After much testing, I find that corn-rice blend pastas and brown rice pastas hold up best in cold salads. Chickpea pasta can work too, but has a stronger flavor. I don’t recommend bean-based pastas for this particular recipe as they can get mushy. Whatever you choose, the key is cooking it al dente and rinsing it immediately with cold water.
Yes, and it will actually taste better! This salad develops more flavor as it sits, making it perfect for make-ahead situations. If you’re preparing more than 24 hours in advance, I recommend keeping about ¼ of the dressing separate and tossing it in right before serving to refresh everything. Also, save some of the cotija cheese and cilantro for a fresh garnish just before serving.
Simply omit the chicken and add a can of rinsed and drained black beans for protein. You could also add diced avocado or extra bell peppers to bulk it up. Roasted sweet potatoes are another delicious addition that complements the Mexican flavors beautifully. Check out my grain-free Greek orzo salad for another vegetarian pasta salad idea!
As written, this salad has a mild warmth from the chili powder and small amount of cayenne. It’s family-friendly and not overtly spicy. If you’re sensitive to heat, you can reduce or omit the cayenne pepper. If you love spice (like I do!), feel free to increase the cayenne or add a diced jalapeño with the seeds removed. My husband likes his with a few dashes of hot sauce stirred in!
More Mexican-Inspired Recipes
Paleo Mexican Lasagna
Easy Chicken and Black Bean Enchiladas Recipe
Sheet Pan Cauliflower & Chicken Street Taco Bowls
Whole30 Taco Stuffed Peppers
High Protein Street Corn Pasta Salad
Video
Equipment
Ingredients
- 12 oz gluten free pasta
- 30 oz frozen corn, fire roasted or regular, cooked according to package directions
- 2 cups cooked shredded chicken, I used rotisserie
- 1 cup diced red onion
- ⅓ cup chopped cilantro
- 1 cup cotija cheese, crumbled
Dressing
- ¾ cup plain non-fat Greek yogurt
- ½ cup avocado oil mayo
- ¼ cup sour cream
- ¼ cup lime juice
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt, + more salt to taste
- pinch cayenne
Instructions
- Cook the pasta according to package directions, drain, and cool under cold running water. Set aside.
- Meanwhile, combine the dressing ingredients in a bowl and whisk to combine.
- Add the cooked pasta to a large bowl with the cooked corn, onion, diced chicken, cilantro, and ¾ cup of the cotija cheese.
- Pour the dressing over top and toss to combine. Season with salt to taste and toss again.
- Sprinkle the rest of the cheese and some extra chopped cilantro on top and enjoy!
Notes
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- Make-Ahead: I recommend making this and serving as soon as possible for the best texture and taste! However, time in the fridge allows the pasta to absorb all those delicious flavors. It’s even better the next day, making it perfect for meal prep! Depending on the type of gluten free pasta used, it can get slightly harder overnight. I often make a double batch on Sunday for easy lunches throughout the week.
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- Perfect for Picky Eaters: Have little ones who are selective about their food? This pasta salad is easy to customize. You can serve the components separately for kids, or adjust the spice level to suit milder palates. My kids love it with extra cheese and no cilantro! You can also substitute green onions for the red onion if your kids prefer a milder flavor. This truly is the best pasta salad for families because it’s so adaptable!
-
- Pasta Varieties: While I typically use gluten-free rotini or fusilli (the spirals catch all that delicious dressing!), you can use any short pasta shape. Ditalini pasta works beautifully and gives a fun texture that kids especially love. Just make sure to follow the specific cooking instructions for your chosen gluten-free pasta.
-
- Corn Considerations: While the recipe calls for frozen corn, fresh corn kernels cut straight from the cob are amazing when in season. For an extra flavor boost, char the corn in a skillet over medium-high heat before adding it to the salad. The slight caramelization adds incredible depth!
-
- Customize It: This salad is incredibly adaptable. Try adding black beans for extra protein, diced bell peppers for crunch, or avocado chunks for creaminess. Add diced jalapeños for heat or a spoonful of honey for a touch of sweetness. Make it your own!
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
Made this for a Labor Day grill out and it was a huge hit!
This recipe is a keeper! My whole family really enjoyed it! I’ve made a corn salad in the past, but this one with the added pasta really hit the spot for my kiddos. Love it!
This was soooo good! perfect for a side or picnic!
Thanks Amy!!
Great recipe! Made it last week and will again this week!!! Mary, you never fail me!
This was so easy to make (my 2 year old helped) and was absolutely delicious! The flavors were amazing and I love the added protein. Will be put into our dinner rotation for sure!