Street Corn Pasta is a high-protein, creamy ditalini dish combining charred corn, seasoned chicken, and a Mexican street corn–inspired sauce made with Greek yogurt, Cotija cheese, and lime. It's designed for big-batch meal prep and freezes well for later.
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Spread frozen corn on a sheet pan and broil for 4-5 minutes, or until lightly charred.
In a large bowl, combine the charred corn with Cotija cheese, Greek yogurt, light sour cream, minced garlic, chopped cilantro, lime juice and zest, chili powder, Tajin, smoked paprika, and onion powder. Mix well, cover, and refrigerate.
Coat chicken breasts with oil and season generously with salt, pepper, garlic powder, and chili powder. Place on the same sheet pan used for the corn.
Bake the chicken at 375°F (190°C) for about 30 minutes, or until cooked through. Once cooked, let it rest and then finely chop.
In a large pot, bring the chicken bone broth to a boil. Add the ditalini pasta and evaporated milk. Season with garlic powder and salt to taste.
Reduce heat to medium-low and simmer, stirring frequently, until the pasta is cooked and the liquid has thickened into a creamy sauce. This should take about 20 minutes.
Stir the finely chopped chicken, Greek yogurt, Tajin, and fresh cilantro into the cooked pasta.
Remove the pot from the heat. Fold in the refrigerated street corn mixture and the remaining Cotija cheese. Let it rest for a few minutes.
Serve immediately, garnished with extra Cotija cheese, a sprinkle of Tajin, fresh cilantro, and a drizzle of crema or light sour cream. Alternatively, portion into 10 meal prep containers for freezer storage.
Divide into 10 meal prep containers and freeze for up to 3 months. Thaw overnight and reheat gently on stovetop over medium-low heat, stirring occasionally and adding a splash of broth if sauce becomes too thick.
sheet pan · large bowl · large pot
You can substitute with additional light sour cream or crema in equal parts, though this will reduce protein content and alter the texture slightly.
Portion into 10 meal prep containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed.
Broiling for 4–5 minutes chars the kernels and develops deeper, more authentic Mexican street corn flavor before mixing into the sauce.
Yes, any small pasta shape works (elbow, small shells). Adjust cooking time slightly based on package directions and stir frequently to ensure even thickening.
Simmer for about 20 minutes, stirring frequently, until the liquid coats the back of a spoon and the pasta is tender. The sauce will continue to thicken slightly as it cools.
