Elote Chicken Pasta Salad

This elote chicken pasta salad is the ultimate summer BBQ side dish. It’s loaded with roasted corn, jalapeño, red onion, crumbled cotija cheese, and juicy, seasoned chicken, all tossed in a smoky chipotle-sour cream dressing. It’s inspired by Mexican street corn so every bite is creamy, tangy, and packed with bold flavor. Make it ahead, bring it to your next picnic, and watch it disappear.

If you’ve ever had elote or equites— Mexican street corn slathered in mayo, cotija, chili powder, and lime — then you already know the flavor situation we’re working with here. It is one of those combinations that is just absolutely unbeatable. Creamy, smoky, tangy, a little spicy, and completely addictive. I wanted to take all of that and turn it into something that could feed a crowd at a summer BBQ or a refreshing dish that you can take with you on a picnic. This pasta salad does exactly that. It has everything you want from seasoned chicken, roasted corn, red onion, jalapeño, cotija, and cilantro to a chipotle-sour cream dressing that ties the whole thing together in the best possible way.

What I love most about this recipe is how easy it is to pull off. You’re cooking the chicken in a skillet with a simple spice rub, whisking together a three-ingredient dressing, and tossing everything in one bowl. That’s genuinely it. Thirty minutes start to finish, feeds a crowd, and it actually gets better as it sits which makes it the perfect make-ahead dish for any summer gathering. This is the pasta salad recipe where leftovers are nonexistent because of how good it is, it disappears every single time.

WHY YOU’LL LOVE THIS RECIPE

There are so many pasta salads out there and while they are delicious, it’s always fun to try something new here and there. My favorite way to think of new flavor combos and dishes is by infusing the flavors and components of one dish and throw them in another like here. This is what makes this recipe stand out:

• The chipotle mayo brings a deep smoky heat that regular mayo could never
• The sour cream keeps it creamy and tangy without being heavy
• The roasted corn adds sweetness and a subtle char that makes every bite more interesting
• The cotija gives you that salty, crumbly finish that just ties everything together
• The jalapeño adds a fresh, clean heat throughout — not overwhelming, just perfect

It’s bold, it’s flavorful, and it tastes like summer in a bowl.

INGREDIENTS YOU’LL NEED

The ingredient list here is straightforward but every single component is pulling its weight. The rotini is key. Those spirals grab onto the dressing so you get flavor in every single bite. A different shape will work in a pinch but rotini is really the move here.

For the corn, you want it roasted. If you’re doing it yourself, throw it in a dry cast iron with zero oil and let it char on each side — the slightly burnt edges and caramelized sweetness are everything. Don’t skip this step if you can help it. Canned fire-roasted corn is a great shortcut and works beautifully too. I just buy a bag of frozen roasted corn. You could even BBQ corn on the cob and shave it off into the pasta salad.

The chipotle mayo is doing the heavy lifting in the dressing. It’s smoky, slightly spicy, and incredibly rich. You can find it at most grocery stores, but if you can’t track it down, just mix regular mayo with a spoonful of adobo sauce from a can of chipotles in adobo and you’re good. The sour cream balances it out and keeps things from getting too intense. Together they make something really, really good.

For the chicken, the spice rub is simple — paprika, chili powder, garlic powder, onion powder, salt — but it packs a ton of flavor and gives you that beautiful golden crust in the skillet.

HOW TO MAKE IT

Start with the chicken. Pat it completely dry with a paper towel. This is what helps you get a proper sear instead of steam. Coat it in olive oil and your spice rub, then get it into a hot skillet over medium-high heat. Once it’s in the pan, leave it alone. Let it cook undisturbed for 6–7 minutes until a deep golden crust forms, then flip and cook another 6–7 minutes until it hits 165°F internal temp. Pull it off the heat and let it rest for at least 5 minutes before you cut into it. Resting is non-negotiable if you want juicy chicken. If you cut it too early, all those juices run right out.

While the chicken rests, make the dressing. This is the easiest part:

• Whisk together the sour cream, chipotle mayo, and lime juice in a large bowl.
• Season generously with salt, black pepper, and chili powder
• Taste and adjust — the dressing should be bold and smoky because it’s coating the whole salad

Once the chicken is rested and diced, it all comes together in that same bowl. Add the cooked rotini, roasted corn, red onion, and jalapeños first and toss well to coat everything in the dressing. Add the chicken and toss again gently. Then fold in the cotija and cilantro last. You want to fold these in rather than toss so they stay intact and don’t get crushed.

Taste one final time, adjust the seasoning, and you’re done.

🤎 Make it ahead: This salad is genuinely better after it’s had time to sit. Make it up to 24 hours ahead, store it covered in the fridge, and give it a good toss before serving. If it looks like it needs it, add a little extra chipotle mayo. The pasta absorbs some of the dressing as it sits and that loosens it right back up.

VARIATIONS

• Swap the protein — Shredded rotisserie chicken is a great shortcut if you want to skip the cooking altogether. Grilled shrimp would also be incredible here for a summer cookout vibe.
• Make it spicier — Leave some of the jalapeño seeds in or stir a little hot sauce directly into the dressing.
• Add avocado — Dice it and fold it in right before serving for a creamy, buttery element that works really well with everything else going on.
• Different pasta — Bowties, penne, or ditalini all work great. Just make sure the pasta is fully cooled before tossing so it doesn’t get soggy.
• Make it vegetarian — Skip the chicken entirely and add some black beans for a hearty, protein-packed meatless version.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this ahead of time?

A: Yes! This pasta salad actually gets better as it sits and the flavors meld together. Make it up to 24 hours ahead and store it covered in the fridge. Give it a good toss before serving and add a little extra chipotle mayo or sour cream if it looks like it needs it.

Q: Can I use a different pasta shape?

A: Totally. Rotini is great because the spirals hold onto the dressing, but bowties, penne, or ditalini all work well here. Just make sure whatever you use is fully cooled before tossing so it doesn’t get soggy.

Q: What if I can’t find chipotle mayo?

A: You can make your own by mixing regular mayo with a spoonful of adobo sauce from a can of chipotles. Start with a tablespoon, taste, and adjust from there depending on how smoky and spicy you want it.

Q: Can I use a different protein?

A: Absolutely. Shredded rotisserie chicken is a great shortcut if you want to skip the cooking step entirely. Grilled shrimp would also be really good here if you want to switch things up.

Q: How long does this keep?

A: Stored in an airtight container in the fridge, it keeps well for up to 3 days. The pasta will absorb some of the dressing over time so you may want to add a splash of lime juice and a little extra mayo when you go back for leftovers.

Craving more pasta? Try these recipes out!

• Pesto Pasta Salad
• Cajun Chicken Pasta
• Creamy Romesco Pasta
• Carbonara Pasta
• Spicy Vodka Lentil Pasta

If you make this recipe, make sure to leave a comment below and let me know how it turns out — I love hearing from you! And if you snap a photo, don’t forget to tag me over on Instagram or TikTok so I can see your creations too.

You can also find this recipe and so many more on my Pinterest — perfect for saving to your board for later. And if you’re more of a visual learner, check out my YouTube channel, where I walk you through recipes step-by-step just like this one.