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In a medium bowl, combine the chicken breasts with 1 teaspoon cumin, 1 teaspoon smoked paprika, 3/4 teaspoon chili powder, 1 teaspoon garlic powder, 1 1/2 tablespoons olive oil, and salt to taste. Rub the seasonings evenly over the chicken.

Grill the seasoned chicken breasts over medium-high heat for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F. Remove from heat and let cool for 10 minutes. Once cooled, chop the chicken into bite-sized pieces.

While the chicken cools, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the drained corn, 1/2 teaspoon smoked paprika, 1/4 teaspoon chili powder, and salt to taste. Cook, stirring occasionally, until the corn is slightly charred, about 5-7 minutes. Set aside.

In a small bowl, whisk together 1/3 cup mayonnaise, 1/3 cup sour cream (or Greek yogurt), 1/3 cup milk, the juice of one lime, 1/4 cup chopped cilantro, and salt to taste. If a thinner consistency is desired, add more milk, 1 tablespoon at a time, until preferred consistency is reached.

In a large mixing bowl, combine the cooked pasta, chopped chicken, charred street corn, 6 ounces feta cheese, and 1/2 cup chopped cilantro. Drizzle the prepared cilantro lime crema over the top.

Gently mix all ingredients together until well combined. Serve immediately or chill for later. This pasta can be served hot or cold.


In a medium bowl, combine the chicken breasts with 1 teaspoon cumin, 1 teaspoon smoked paprika, 3/4 teaspoon chili powder, 1 teaspoon garlic powder, 1 1/2 tablespoons olive oil, and salt to taste. Rub the seasonings evenly over the chicken.

Grill the seasoned chicken breasts over medium-high heat for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F. Remove from heat and let cool for 10 minutes. Once cooled, chop the chicken into bite-sized pieces.

While the chicken cools, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the drained corn, 1/2 teaspoon smoked paprika, 1/4 teaspoon chili powder, and salt to taste. Cook, stirring occasionally, until the corn is slightly charred, about 5-7 minutes. Set aside.

In a small bowl, whisk together 1/3 cup mayonnaise, 1/3 cup sour cream (or Greek yogurt), 1/3 cup milk, the juice of one lime, 1/4 cup chopped cilantro, and salt to taste. If a thinner consistency is desired, add more milk, 1 tablespoon at a time, until preferred consistency is reached.

In a large mixing bowl, combine the cooked pasta, chopped chicken, charred street corn, 6 ounces feta cheese, and 1/2 cup chopped cilantro. Drizzle the prepared cilantro lime crema over the top.

Gently mix all ingredients together until well combined. Serve immediately or chill for later. This pasta can be served hot or cold.
