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–+ servings

Elote Chicken Pasta Salad

This elote chicken pasta salad is loaded with roasted corn, jalapeño, red onion, crumbled cotija, and juicy seasoned chicken, all tossed in a smoky chipotle-sour cream dressing. It's inspired by Mexican street corn — creamy, tangy, a little spicy, and packed with flavor in every single bite. The perfect cold pasta salad to bring to a summer cookout or meal prep for the week.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Yields6 to 8
Print Recipe Pin Recipe
Servings6 to 8

Ingredients

CHICKEN

  • 1 pound chicken breast
  • 1 tablespoon olive oil, additional for pan
  • 1 teaspoon salt
  • ½ teaspoon paprika
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder

PASTA SALAD

  • 12 ounces rotini pasta, cooked
  • 1½ cups roasted corn
  • ⅓ cup cotija, crumbled
  • ⅓ cup cilantro, finely chopped
  • 1 small red onion, finely diced
  • 2 jalapeños, seeds and stems removed, finely diced

DRESSING

  • ⅓ cup sour cream
  • ½ cup chipotle mayo
  • juice of ½ lime
  • salt, to taste
  • black pepper, to taste
  • chili powder, to taste

Instructions 

SEASON AND COOK THE CHICKEN

  1. Pat chicken breast dry with a paper towel. In a small bowl mix together salt, paprika, chili powder, garlic powder, and onion powder. Drizzle chicken with olive oil and rub the spice mixture all over until every inch is evenly coated.
  2. Heat a drizzle of olive oil in a skillet over medium-high heat until shimmering. Add the chicken and cook undisturbed for 6–7 minutes until a deep golden crust forms on the bottom. Flip and cook another 6–7 minutes until cooked through and internal temp reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before dicing into bite-sized pieces — resting keeps it juicy.

MAKE THE DRESSING AND ASSEMBLE

  1. In a large bowl, whisk together sour cream, chipotle mayo, and lime juice until smooth and combined.
  2. Add the cooked rotini, roasted corn, red onion, and jalapeños to the bowl with the dressing. Toss well until everything is evenly coated. Add the diced chicken and toss again gently to combine.
  3. Fold in the cotija and cilantro last so they don't get crushed. Taste and season generously with salt, black pepper, and chili powder.
  4. Serve immediately at room temperature or cover and chill in the fridge for at least 30 minutes for the flavors to really come together.

Notes

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.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!