Ensalada de pasta con pollo a la parrilla y elote picante

Ingredientes

• 2 large boneless, skinless chicken breasts
• 1 pound short pasta (e.g., rotini, fusilli, or cellentani)
• 4 ears of fresh corn, shucked
• 1 cup good-quality mayonnaise
• 1/2 cup sour cream or Mexican crema
• 1 cup Cotija cheese, crumbled, plus more for garnish
• 1/2 cup fresh cilantro, chopped, plus more for garnish
• 1/4 cup red onion, finely diced
• 1 jalapeño, finely diced (seeds removed for less heat)
• 2 fresh limes
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 2 cloves garlic, minced
• 2 tablespoons olive oil, plus more for brushing corn
• Salt and black pepper, to taste

Preparación

1. 1

   In a small bowl, whisk together 2 tablespoons of olive oil, the juice of one lime, half of the chili powder (1.5 tsp), half of the smoked paprika (0.5 tsp), and half of the cumin (0.25 tsp). Season the chicken breasts generously with salt and pepper, then coat them in the marinade. Let sit for at least 15 minutes while you preheat your grill to medium-high heat.

2. 2

   Brush the shucked corn with a little olive oil and season with salt and pepper. Place the chicken and corn on the hot grill. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Grill the corn, turning occasionally, for about 10-12 minutes, until nicely charred on all sides. Remove both from the grill and let the chicken rest for 10 minutes before slicing.

3. 3

   While the chicken and corn are grilling, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and rinse it briefly under cold water to stop the cooking process. Set it aside in a large mixing bowl.

4. 4

   Once the corn is cool enough to handle, carefully cut the kernels off the cobs. In a medium bowl, combine the corn kernels, mayonnaise, sour cream, 1 cup of crumbled Cotija cheese, chopped cilantro, diced red onion, jalapeño, minced garlic, and the remaining chili powder, smoked paprika, and cumin. Squeeze in the juice of the second lime. Stir everything together until well combined. Season with salt and pepper to taste.

5. 5

   Pour the elote dressing over the cooled pasta in the large bowl. Gently fold everything together until the pasta is evenly coated.

6. 6

   Slice the rested grilled chicken against the grain. Serve by placing a generous portion of the pasta salad on a plate and arranging the sliced chicken over the top. Garnish with extra crumbled Cotija cheese, a sprinkle of fresh cilantro, and a lime wedge on the side.