Mexican street corn chicken pasta salad
Cooking Con Claudia · ♥ 2.9K likes · 41.7K views · 5 min video
No ratings yet
Read about breast in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 6 ears corn
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp dajin
- 1 tsp chili powder
- ½ whole purple onion
- 1 whole jalapeño
- ¼ cup cilantro
- 1 cup queso cotija
- 3 pieces chicken breast
Slice the chicken breasts in half and pat dry.
- oil
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp ground cumin
Drizzle with a little oil and coat both sides with a teaspoon each of paprika, onion powder, salt, black pepper, chili powder, garlic powder and ground cumin; set aside.
- water
- salt
Fill a pot halfway with water, add a good amount of salt and bring to a boil over high heat.
- 12 oz pasta of choice
Cook 12 ounces of pasta al dente according to the packet; drain and rinse under cold water.
- oil
Heat a little oil in a pan over medium-high heat and cook the chicken four minutes per side.
- 2 tbsp butter
Melt 2 tablespoons of butter in the same pan, add the corn and cook a couple of minutes with a little salt and black pepper.
- salt and black pepper
Stir, scraping the burnt bits from the bottom, and cook another five minutes; cool a few minutes.
Cooking the corn in butter
- ¾ cup sour cream
- ¾ cup mayo
- 1 tbsp chipotle and adobo sauce
- 1 whole lime
Mix three-quarters of a cup each of sour cream and mayo with a tablespoon of chipotle and adobo sauce, the juice of one lime, salt, black pepper, garlic powder, onion powder, Tajin and chili powder; taste and adjust.
Add the corn, pasta, chicken, purple onion, jalapeno, cilantro and cotija and mix until coated.
Tossing and garnishing the salad
- tajin
- lime wedges
Garnish with more cotija, Tajin or chili powder, cilantro and lime wedges; refrigerate a few minutes to chill before serving.