Ensalada de pasta con pollo y elote

Ingredientes

• 12 oz small pasta shells or cavatappi
• 2 large boneless, skinless chicken breasts
• 4 ears fresh corn on the cob, shucked
• 1/2 cup mayonnaise
• 1/2 cup crumbled cotija cheese
• 1/2 cup fresh cilantro, chopped
• 3 tbsp fresh lime juice
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• Optional: 1/2 cup crushed tortilla chips for garnish

Preparación

1. 1

   Preheat your grill or a cast-iron skillet over high heat. Shuck the corn and remove all silk. Grill the corn, turning every 2-3 minutes, until charred and blistered on all sides. Let cool slightly, then cut the kernels off the cob into a large bowl. Set aside.

2. 2

   Season the chicken breasts generously with salt, pepper, chili powder, and smoked paprika. Grill over medium-high heat for 5-7 minutes per side, or until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes, then chop into bite-sized cubes.

3. 3

   Bring a large pot of salted water to a rolling boil. Cook the pasta according to package directions until al dente. Drain and rinse briefly with cool water to stop the cooking. Set aside.

4. 4

   In a small bowl, whisk together the mayonnaise, fresh lime juice, chili powder, garlic powder, and a pinch of salt. Taste and adjust seasoning as needed.

5. 5

   In a very large bowl, combine the warm pasta, chopped grilled chicken, and charred corn kernels. Pour the dressing over the top and toss gently to coat everything evenly.

6. 6

   Add the crumbled cotija cheese and most of the fresh cilantro. Toss once more. For best flavor, cover and refrigerate for at least 30 minutes to let the flavors meld.

7. 7

   Before serving, stir the salad. Taste and adjust salt, lime, or chili powder. Garnish with the remaining cilantro and an extra sprinkle of cotija cheese. Add crushed tortilla chips on top for crunch if desired.