Mexican Street Corn Pasta Salad
This prep-ahead pasta salad is one to bring to all of your spring and summer gatherings! The creamy, zesty base is loaded with protein and makes eating veggies enjoyable for people of all ages. Think: chipotle lime flavors mixed with roasted, shredded chicken and tossed in pasta and feta crumbles. An easy one-dish fix or something to serve alongside a feast of shareables!
Ingredients:
1 15-ounce can sweet corn, drained & rinsed
1 cup Greek yogurt, unsweetened
1 fresh jalapeño, minced (optional)
⅓ cup red onion, minced
⅓ cup scallions, diced
1 tbsp chipotle chili powder
2 tsp sea salt
1 tsp garlic powder
1 tsp pepper
juice of 1 lime, about 2 tbsp
3 cups uncooked pasta
1 pound chicken thighs
½ cup feta crumbles
Directions:
Preheat the oven to 450°F and line a baking sheet with parchment paper. Spread the corn kernels all across the pan and lightly pat dry with a towel. This will help them get extra crispy! Broil for 20 minutes, or until lightly charred.
Meanwhile, mix the yogurt, jalapeño, onion, scallions, 2 tsp chili powder, 1 tsp sea salt, garlic, pepper and lime juice together in a large bowl.
Once the corn finishes charring, allow it to cool for 5 minutes. Add the corn to the creamy mixture.
Tenderize the chicken and let it roast in the oven for 25 minutes on 375°F. Let cool for 5 minutes then shred with two forks, or in a food processor.
Cook the pasta as directed, drain then rinse with cold water to help it cool down.
Gradually mix in the chicken and pasta then fold in the feta.
Serve immediately or let chill in the fridge for at least 30 minutes first. Enjoy!
