Mexican street corn pasta and chicken salad

A bold, creamy Mexican-inspired street corn dip with charred corn, tender chicken, pasta, and a smoky-spicy kick from poblano and chipotle peppers in adobo sauce. Perfect for scooping with tortilla chips or serving in wraps for summer cookouts or gatherings

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Cook the Chicken: In a 12-inch cast iron skillet, melt 1 tbsp butter over medium-high heat. Add diced chicken thighs and cook until golden and cooked through, about 5–7 minutes, stirring occasionally. Remove chicken and set aside.

Step 2

2. Char the Corn: In the same skillet, add remaining 1 tbsp butter over medium-high heat. Add defrosted corn and cook, stirring occasionally, until charred and golden in spots, about 5–7 minutes.

Step 3

3. Add Peppers and Onion: Stir in chopped poblano pepper, jalapeño, chipotle peppers (1 for moderate heat, 2 for spicier), 1 tbsp adobo sauce, red onion, and 2 tsp chili powder. Cook for 2–3 minutes until fragrant and vegetables soften slightly.

Step 4

4. Combine Pasta and Chicken: Add cooked pasta and cooked chicken back to the skillet. Stir to combine with the corn and pepper mixture.

Step 5

5. Make the Sauce: Reduce heat to medium-low. Add Greek yogurt, mayonnaise, lime juice, and cotija cheese. Stir until cheese melts and mixture evenly coats the corn, pasta, and chicken, about 2–3 minutes. Taste and adjust with additional chili powder, adobo sauce, or salt if needed.

Step 6

6. Finish and Garnish: Remove from heat and stir in chopped cilantro (if using). Garnish with extra cotija cheese and lime wedges, if desired.

Step 7

7. Serve: Serve warm (preferred), at room temperature, or cold with tortilla chips for dipping, or use as a filling for soft tortillas or wraps.