Crispy Elote Mexican Corn Pasta (Printable Version)
Smoky elote corn, tender chicken, and creamy lime dressing tossed with pasta and crispy tortilla topping.
# What You Need:
→ Chicken & Pasta
01 - 3 cups cooked pasta (rotini or penne)
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
→ 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 lime juice
14 - 1 clove garlic, minced
15 - 1 teaspoon hot sauce (optional)
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), optional
→ Garnish
21 - 1 jalapeño, thinly sliced
22 - Lime wedges
23 - Additional cilantro and cotija cheese
# Directions:
01 - Preheat a skillet over medium-high heat. Add the butter and corn kernels; sauté for 5-7 minutes until golden and slightly charred. Sprinkle with chili powder, toss to coat evenly, and set aside to cool.
02 - Toss the cooked diced chicken breast with olive oil, smoked paprika, salt, and black pepper until evenly coated. Set aside.
03 - In a large mixing bowl, whisk together the mayonnaise, Mexican 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, and charred corn to the dressing. Toss thoroughly until every component is evenly coated.
05 - Fold in half of the crushed tortilla chips to incorporate some crunch throughout the salad.
06 - Transfer the salad to a serving platter. Top with the remaining crushed tortilla chips, additional crumbled cotija cheese, sliced jalapeños, fresh cilantro, and a sprinkle of chili-lime seasoning if desired. Serve with lime wedges alongside.
07 - Serve immediately for the best texture, or refrigerate for up to 2 hours to allow the flavors to meld before serving.
# Expert Tips:
01 -
- The smoky char on the corn paired with tangy lime crema is honestly addictive and tastes like something you would pay sixteen dollars for at a food festival.
- It comes together fast with rotisserie chicken, which means you can spend less time cooking and more time outside where you belong.
02 -
- If you add the tortilla chips too early they will go soggy and you will lose the whole crispy contrast that makes this dish special.
- Grilling the corn on the cob before cutting off the kernels adds a smoky depth that pan charring alone cannot replicate.
03 -
- Let the corn sit in the skillet without stirring for a full minute at a time so it actually chars instead of just steaming.
- Crumble the cotija with your fingers rather than grating it because the irregular chunks melt into the dressing in the most satisfying way.