Ensalada de pasta con pollo a la parrilla y elote

Ingredientes

• 1.5 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 4 ears of fresh corn, shucked
• 1 cup mayonnaise
• 1/2 cup sour cream or full-fat Greek yogurt
• 1 cup crumbled cotija cheese, plus more for garnish
• 1/4 cup fresh lime juice (from 2-3 limes)
• 1/2 cup finely chopped fresh cilantro
• 1/2 red onion, finely minced
• 1 jalapeño, seeded and finely minced
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper

Preparación

1. 1

   Preheat your grill to medium-high heat. In a small bowl, mix together the chili powder, smoked paprika, garlic powder, salt, and pepper. Pat the chicken breasts dry, rub with olive oil, and generously season all over with half of the spice mixture. Set aside.

2. 2

   In a large bowl, prepare the dressing by whisking together the mayonnaise, sour cream, fresh lime juice, and the remaining half of the spice mixture until smooth. Stir in the crumbled cotija cheese, chopped cilantro, minced red onion, and minced jalapeño. Set aside.

3. 3

   Place the seasoned chicken and shucked corn on the preheated grill. Grill the chicken for 6-8 minutes per side, until cooked through (165°F internal temperature). Grill the corn, turning occasionally, for 10-15 minutes until tender and charred in spots. Remove both from the grill and let the chicken rest for 10 minutes before slicing.

4. 4

   While the chicken and corn are grilling, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain the pasta well and rinse briefly with cold water to cool it down.

5. 5

   Once the chicken has rested, slice it into bite-sized pieces. Carefully slice the charred corn kernels off the cobs.

6. 6

   Add the cooled pasta, sliced grilled chicken, and charred corn kernels to the large bowl with the dressing. Gently fold everything together until evenly coated.

7. 7

   Serve immediately, garnished with extra cotija cheese, a sprinkle of chili powder, and fresh cilantro. Enjoy!