Mexican Street Corn Chicken Pasta Salad
21 ingredients · 7 steps · from Cooking Con Claudia
Ingredients
- 3 pieces chicken breast
- 1 tsp paprika
- 1 tsp onion powder
- salt
- black pepper
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- oil
- 12 oz pasta of choice
- 2 tbsp butter
- corn (fresh, canned, or frozen)
- 3/4 cup sour cream
- 3/4 cup mayonnaise
- 1 tbsp chipotle in adobo sauce
- juice of 1 lime
- tajín
- purple onion
- jalapeño
- cilantro
- queso cotija
Steps
- Slice chicken breast in half and pat dry. Season with paprika, onion powder, salt, black pepper, chili powder, garlic powder, and ground cumin.
- Boil salted water and cook pasta al dente. Drain and rinse under cold water.
- Cook chicken in oiled pan over medium-high heat for 4 minutes per side. Remove, cover with foil, let rest, then chop into bite-size pieces.
- Melt butter in the same pan and cook corn with salt and black pepper for about 7 minutes until caramelized. Set aside to cool.
- In a bowl, whisk together sour cream, mayo, chipotle in adobo sauce, lime juice, salt, black pepper, garlic powder, onion powder, tajín, and chili powder.
- Add corn, pasta, chicken, purple onion, jalapeño, cilantro, and queso cotija to the dressing. Mix until fully coated.
- Garnish with extra queso cotija, tajín, cilantro, and lime wedges. Refrigerate a few minutes before serving.
Recipe extracted by Foodle from “Juicy Chicken + Roasted Corn + Cotija Cheese = The Best Pasta Salad You'll Ever Make” by Cooking Con Claudia. Quantities follow the video and may be approximate — watch the original for technique.
