Grilled Chicken & Street Corn Pasta Salad : Summer BBQ in a Bowl

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Grilled Chicken & Street Corn Pasta Salad: Your New Summer Obsession

Hey there, friend! Emily Walker here, apron on and a big smile on my face, because I’m about to share a recipe that’s basically a party in a bowl. Have you ever stood by a summer BBQ, plate in hand, trying to scoop up a little bit of everything? A slice of that perfectly charred chicken, a generous spoonful of that smoky, creamy street corn, maybe even a forkful of a cool pasta salad? What if you didn’t have to choose?

That’s the magic of this Grilled Chicken & Street Corn Pasta Salad. It’s the ultimate mashup of everything we love about warm-weather feasts, all tossed together in one glorious, satisfying dish. We’re talking juicy grilled chicken, sweet corn kissed by the flames, a zesty lime crema that’s pure liquid gold, and salty crumbles of cotija cheese, all tangled up with fun, frilly bowtie pasta. It’s fresh, it’s comforting, it’s packed with protein, and it has that undeniable “wow” factor.

This isn’t just a side dish; it’s a meal. It’s what you bring to the potluck and find everyone hovering around the bowl. It’s the dinner you make on a Tuesday that feels like a Friday celebration. It’s summer sunshine on a spoon, and I am so excited for you to make it. So, let’s fire up the grill (or the grill pan!), and create something truly delicious together. Get ready for your new favorite recipe—this is Summer BBQ in a Bowl!

The Day I Stopped Choosing Sides

This recipe was born from a classic case of BBQ FOMO. Picture it: my friend’s backyard, a gorgeous July evening. The air smelled of charcoal and possibility. There was a spread that could rival any magazine photoshoot—platters of grilled chicken, a huge skillet of sizzling Mexican street corn, a classic pasta salad, and more. My plate was a precarious architectural wonder as I tried to fit one of everything on it.

As I sat down, my fork did the most natural thing: it speared a piece of chicken, scooped up some corn and pasta salad, and took a bite. The flavors collided in the best way possible—the smoky, the creamy, the tangy, the savory. It was a revelation! I literally looked at my plate and said (probably with my mouth full), “Why aren’t these all combined already?” My friend just laughed and said, “You’re the chef, Emily. Make it happen!”

The very next day, I was in my kitchen, mission accepted. I took the essence of that perfect bite—the char, the lime, the cheese, the pasta—and worked until it felt just right. It was a “happily ever after” moment for those flavors. Now, I never have to choose at a BBQ again, because I bring the whole party in one bowl. And you can, too!

Gathering Your Flavor All-Stars

Here’s everything you’ll need to build this flavor masterpiece. I’ve added my little chef notes and swaps because I want this to work for YOUR kitchen!

12 oz bowtie (farfalle) pasta: Those little “bows” catch and hold the creamy dressing and all the yummy bits like champions. Chef’s Swap: Penne, rotini, or cavatappi work great too!
2 cups grilled corn (from about 3 ears): The star of the show! Grilling caramelizes the sugars and adds a deep, smoky flavor that’s non-negotiable for that “street corn” vibe. Chef’s Tip: No fresh corn? Frozen fire-roasted corn from the bag, quickly sautéed in a hot pan, is a fantastic shortcut.
2 grilled chicken breasts, sliced: Lean, juicy protein that makes this a meal. I like to marinate mine in a little lime juice and chili powder before grilling for extra flavor penetration.
½ cup cotija cheese, crumbled: This salty, crumbly Mexican cheese is like savory fairy dust. It doesn’t melt completely, so it gives you little bursts of flavor. Chef’s Swap: If you can’t find cotija, feta cheese is the closest in texture and saltiness.
¼ cup chopped fresh cilantro: A pop of fresh, herbal brightness. If cilantro tastes like soap to you (it’s a genetic thing!), flat-leaf parsley or even thinly sliced green onions are lovely.
Lime wedges, for garnish: Don’t skip these! A fresh squeeze of lime juice right before eating wakes up every single flavor.

For the Lime Crema Dressing:

½ cup sour cream: Our creamy, tangy base. Chef’s Swap: Full-fat Greek yogurt adds a similar tang with more protein.
3 tbsp mayonnaise: This adds richness and helps the dressing cling to every nook and cranny. Use your favorite brand!
Juice of 2 limes: Fresh is best! You need that vibrant, citrusy zing.
1 garlic clove, minced: A little pungent punch that forms the flavor foundation. A microplane grater gets it super fine.
1 tsp chili powder: Use a good-quality chili powder for warmth and depth, not just heat. Chef’s Insight: Smoked paprika is a fun alternative for a different smoky note.
Salt & pepper to taste: Your best friends in the kitchen. Season in layers!

Let’s Build Your Masterpiece, Step-by-Step

Okay, team! Let’s get cooking. This comes together fast, especially if you multitask a bit. Put on some music, pour yourself a drink, and let’s do this.

Cook the Pasta & Start the Grill: Bring a large pot of well-salted water to a boil (it should taste like the sea!). Cook your bowtie pasta according to the package directions for al dente—you want it to have a slight bite, as it will soften a touch more when dressed. Drain it, give it a quick rinse with cool water to stop the cooking, and let it hang out in the colander. While the pasta cooks, preheat your grill or grill pan to medium-high heat. Chef’s Hack: Toss the drained pasta with a tiny drizzle of oil to prevent sticking while you prep everything else.
Grill to Perfection: Lightly brush your corn (shucked) and chicken breasts (I pat them dry and season with salt, pepper, and a pinch of chili powder) with oil. Place them on the hot grill. Grill the corn, turning occasionally, until kernels are tender and have some beautiful charred spots, about 10-12 minutes total. Grill the chicken for 6-7 minutes per side, or until cooked through (internal temp of 165°F). The smoky aroma at this stage is pure happiness. Let the chicken rest for 5 minutes before slicing—this keeps all those precious juices inside!
Whisk the Magic Dressing: In a medium bowl, combine the sour cream, mayo, fresh lime juice, minced garlic, chili powder, a big pinch of salt, and a few grinds of black pepper. Whisk, whisk, whisk until it’s completely smooth and dreamy. Taste it! This is your chance to adjust. Want more lime? Add it! More kick? A pinch of cayenne. Make it yours. Chef’s Tip: Letting this dressing sit for 10 minutes while you assemble other things allows the garlic flavor to mellow and meld beautifully.
The Grand Assembly: In a large, beautiful serving bowl (bigger than you think you need!), add the cooled pasta. Slice the rested chicken into bite-sized strips. Carefully cut the kernels off the grilled corn cobs—a tip: stand the cob in a large bowl and slice downward to catch all the kernels. Add the chicken, corn, most of the crumbled cotija (save some for garnish!), and most of the chopped cilantro to the bowl with the pasta.
Toss & Taste: Pour that gorgeous lime crema dressing over everything. Now, using two large spoons or salad tongs, gently but thoroughly toss everything together until every single piece of pasta, chicken, and corn is coated in that creamy, zesty sauce. Do a final taste test here. Usually, it needs another little pinch of salt. Trust your palate!
Serve with Flair: You can serve this immediately slightly warm, which is amazing, or cover and chill for 20-30 minutes to let the flavors get to know each other. Right before serving, give it one more gentle toss, then garnish with the reserved cotija, cilantro, and those all-important lime wedges on the side.

How to Serve This Summer Showstopper

This salad is incredibly versatile! For a casual weeknight dinner, I serve it right out of the big bowl in the middle of the table with extra lime wedges. It’s a complete meal on its own.

For a BBQ or potluck, it’s the star. I transfer it to my prettiest large serving bowl and make sure the garnishes are abundant and fresh-looking. Pair it with simple things that won’t compete: a big green salad with a light vinaigrette, a basket of warm tortilla chips and salsa, or some sliced watermelon. It holds up beautifully outdoors.

Want to get fancy? For individual lunch prep or a prettier plate, use a round mold or a large ramekin to pack the salad into a neat cylinder in the center of the plate. Lift the mold, and you’ll have a restaurant-worthy presentation. Top with extra garnishes and a drizzle of any leftover dressing.

Make It Your Own: Fun Flavor Twists!

One of my favorite things about this recipe is how easily it adapts. Here are a few ways to play with it:

Spicy Chipotle Swap: Replace the chili powder in the dressing with 1-2 teaspoons of minced chipotle in adobo sauce. It adds a deep, smoky heat that’s incredible.
“Everything but the Grill” Version: No grill? No problem! Use a grill pan on the stove, or roast the corn (in husks) and chicken on a sheet pan in a 425°F oven until cooked and caramelized. The flavors will still be fantastic.
Avocado & Bacon Fiesta: Fold in 1 diced ripe avocado and ½ cup of crispy, crumbled bacon right before serving. It adds creamy richness and a salty crunch.
Vegetarian Power Bowl: Skip the chicken and add a can of rinsed black beans and 1 cup of quartered cherry tomatoes for a hearty, plant-based main.
Herb Garden Delight: Swap the cilantro for a mix of fresh basil, chives, and dill. It gives it a totally different, fresh-from-the-garden personality.

Emily’s Kitchen Notes

This recipe has become a staple in my house, and it’s evolved a bit from that first “aha!” moment. I used to add red onion, but I found it could overpower sometimes, so now I leave it as an optional add-in (½ cup finely diced is great if you love it!). I also learned the hard way that overcooked pasta turns to mush once dressed—al dente is your mantra here.

One of my favorite kitchen memories is making this for my dad, who’s a self-proclaimed “meat and potatoes” guy. He eyed the bowl suspiciously, took a bite, and went completely silent. Then he said, “Okay. This is going in the regular rotation.” Victory! It’s proof that big, bold flavors win everyone over.

Your Questions, Answered!

Q: Can I make this ahead of time?
A: Absolutely! You can prep all components 1 day ahead. Store the cooled pasta, grilled chicken (slice just before serving), corn, and dressing separately in the fridge. Combine and toss 20-30 minutes before serving for the best texture. The pasta will soak up the dressing over time, so you may want to have an extra lime wedge or a splash of water to loosen it if needed.

Q: My dressing seems too thick. What did I do wrong?
A> Nothing’s wrong! The thickness can vary based on your sour cream brand or lime juice size. Simply thin it out with a tablespoon of milk, buttermilk, or even a little water until it reaches a pourable, creamy consistency.

Q: What’s the best way to reheat leftovers?
A: This salad is best served cold or at room temp. If you must reheat, I recommend doing so gently in the microwave in short bursts, stirring in between. Note: the pasta will be softer. I often just eat it straight from the fridge—it makes amazing next-day lunches!

Q: Can I use a different pasta shape?
A> Of course! Choose short shapes with textures or cavities to hold the dressing: fusilli, rotini, shells, or cavatappi are all excellent choices.

Nutritional Information (For Your Info!)

Please remember, I’m a chef, not a dietitian! This is a rough estimate per serving (based on 6 servings) using standard ingredients, calculated with a popular online tool. It’s meant to be a helpful guide.

This dish is a great source of lean protein from the chicken and offers complex carbs from the pasta and corn for sustained energy. The fats come primarily from the dressing, cheese, and the natural oils in the ingredients. To lighten it up, you can use whole wheat pasta, swap half the sour cream for Greek yogurt, or use a light mayonnaise. But as always, I believe in enjoying delicious, balanced food made with love!

Final Thoughts from My Kitchen to Yours

And there you have it, friend—my entire heart (and appetite) poured into this one incredible recipe. This Grilled Chicken & Street Corn Pasta Salad is more than just a list of ingredients and steps; it’s a feeling. It’s the feeling of a perfect summer day, of sharing food with people you love, and of creating something truly satisfying with your own two hands.

I hope you make it, share it, and maybe even put your own spin on it. That’s what cooking is all about. When you do, I’d love to hear about it! Tag me on social or leave a comment on the blog. Nothing makes me happier than seeing your kitchen creations.

Now, go forth and conquer that bowl of summer. You’ve got this! Until next time, keep chasing flavor and filling your home with the smells of good food and great memories.

With love and a fully stocked spice rack,
Emily