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Spicy Chipotle Chicken Street Corn Pasta Salad

spicy chipotle chicken street corn pasta salad - featured image
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A flavorful and smoky pasta salad featuring chipotle-marinated chicken, fresh corn, and a creamy, tangy dressing. Perfect for quick meals, potlucks, and summer gatherings.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g)
  • 2 tablespoons chipotle peppers in adobo sauce, chopped (adjust to taste for spice)
  • 1 tablespoon olive oil (extra virgin recommended)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 8 ounces (225 g) rotini or fusilli pasta (whole wheat or gluten-free options work well)
  • 2 cups fresh or frozen corn kernels (grilled or roasted if fresh)
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped (optional)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey or agave syrup
  • 1/2 teaspoon ground cumin
  • Salt and pepper, to taste
  • 1/4 cup crumbled cotija or feta cheese
  • Extra chopped cilantro for garnish
  • Optional: sliced jalapeños for more heat

Instructions

  1. Marinate the chicken: In a medium bowl, combine chipotle peppers in adobo, olive oil, garlic powder, smoked paprika, salt, and pepper. Coat chicken breasts thoroughly and marinate at room temperature for 20 minutes or refrigerate longer if desired.
  2. Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8–10 minutes. Drain and rinse under cold water to cool. Set aside.
  3. Prepare the corn: Grill or roast fresh corn kernels until slightly charred for smoky flavor. If using frozen corn, sauté in a hot pan with a bit of oil until golden. Let cool slightly.
  4. Cook the chicken: Heat a grill pan or skillet over medium-high heat. Cook marinated chicken about 6 minutes per side or until internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice into bite-sized pieces.
  5. Mix the dressing: In a small bowl, whisk together mayonnaise, sour cream or Greek yogurt, lime juice, honey, cumin, salt, and pepper. Adjust seasoning to taste.
  6. Combine the salad: In a large bowl, toss cooked pasta, corn, red bell pepper, red onion, and cilantro. Add sliced chicken and pour dressing over. Mix gently until well coated.
  7. Garnish and serve: Sprinkle crumbled cotija or feta cheese and extra cilantro on top. Add sliced jalapeños if desired. Serve chilled or at room temperature.

Notes

Marinate chicken for at least 20 minutes to develop smoky flavor. Cook pasta al dente to avoid mushiness. Grill or roast corn for best smoky taste. Mix dressing just before serving to keep salad fresh. Adjust chipotle amount to control spice level. Salad tastes better after sitting overnight. Store in airtight container in fridge up to 3 days. Avoid freezing due to dressing separation.

Nutrition

Keywords: spicy chipotle chicken, street corn, pasta salad, summer recipe, quick dinner, smoky flavor, creamy dressing, potluck dish

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