Elote Style Mexican Street Corn Chicken (Print Version)
Smoky elote-flavored chicken pasta with creamy cotija dressing and crispy tortilla topping.
# What You'll Need:
→ Chicken & Pasta
01 - 3 cups cooked rotini or penne pasta
02 - 2 cups cooked chicken breast, diced
03 - 1 tablespoon olive oil
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon kosher salt
06 - 1/2 teaspoon freshly ground black pepper
→ Elote-Style Corn
07 - 2 cups corn kernels (fresh, grilled, or canned and drained)
08 - 1 tablespoon unsalted butter
09 - 1/2 teaspoon chili powder
→ Creamy 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 fresh lime juice
14 - 1 clove garlic, minced
15 - 1 teaspoon hot sauce (optional)
16 - 1/4 cup fresh cilantro, chopped
17 - 1/4 teaspoon kosher salt
18 - 1/4 teaspoon freshly ground 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 fresh cilantro and crumbled cotija cheese
# Step-by-Step Guide:
01 - Preheat a skillet over medium-high heat. Melt the butter, add the corn kernels, and sauté for 5 to 7 minutes until golden with light charring. Sprinkle with chili powder, stir to coat evenly, and set aside to cool completely.
02 - Toss the diced cooked chicken with olive oil, smoked paprika, kosher 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, fresh lime juice, minced garlic, hot sauce, chopped cilantro, kosher salt, and black pepper until smooth and well combined.
04 - Add the cooked pasta, seasoned chicken, and charred corn to the dressing bowl. Fold in half of the crushed tortilla chips. Toss gently until every component is evenly coated with the dressing.
05 - Transfer the salad to a serving platter. Top with the remaining crushed tortilla chips, additional crumbled cotija cheese, sliced jalapeños, fresh cilantro, and a light dusting of chili-lime seasoning if desired.
06 - Serve immediately with lime wedges on the side, or refrigerate for up to 2 hours to allow the flavors to meld before serving.
# Expert Suggestions:
01 -
- The creamy, tangy, slightly spicy dressing clings to every curl of rotini like it was engineered for pure satisfaction.
- Crushed tortilla chips on top give you that addictive crunch without needing to fry anything.
02 -
- If you add the tortilla chips too early they will go soft and you will lose the entire crispy contrast that makes this dish special.
- Grilling the corn on the cob before cutting off the kernels adds a level of smokiness that a skillet alone cannot match.
03 -
- Smash the tortilla chips inside their bag with a rolling pin instead of chopping them for irregular, bakery style shards that look and crunch better.
- Let the dressing sit for ten minutes before tossing it with the pasta so the garlic and lime have time to fully bloom into the creamy base.