Street Corn and Adobo Chicken Pasta Salad
Street Corn and Adobo Chicken Pasta Salad
Ingredients
For the Adobo Chicken Marinade
- 2 chicken breasts
- 1 tablespoon olive oil
- 1 lime, juiced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 pinch salt, coarse
- 7 ounces chipotle peppers in adobo sauce
For the Dressing
- 1/2 cup mayonnaise
- 2/3 cup sour cream
- 1 lime, small, juiced
- 1 teaspoon ancho chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- as needed salt, coarse
- as needed black pepper, coarse
For the Pasta Salad
- 1 pound rotini pasta
- 3 corn cobs
- 1 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- 5 garlic cloves, minced
- 2/3 cup red onion, diced
- 1 jalapeño, diced
- as needed lime wedges, for serving
Instructions
- 1
Place the 2 chicken breasts in a bowl. Add 1 tablespoon of olive oil, the juice from 1 whole lime, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, a pinch of coarse salt, and the 7 ounces of chipotle peppers in adobo sauce. Mix all ingredients thoroughly to ensure the chicken is well coated.
⏱️ 5 min
- 2
Cover the bowl and marinate the chicken in the refrigerator for at least 30 minutes. While the chicken marinates, prepare the dressing and other salad components.
⏱️ 30 min
- 3
In a separate mixing bowl, combine 1/2 cup of mayonnaise and 2/3 cup of sour cream. Squeeze the juice from 1 small lime into the mixture. Add 1 teaspoon of ancho chili powder, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, and 1/2 teaspoon of cayenne pepper. Season with coarse salt and coarse black pepper to taste. Whisk all the dressing ingredients together until they are well combined and smooth. Set aside.
⏱️ 10 min
- 4
Grill the 3 corn cobs until they are slightly charred and cooked through. This can be done on an outdoor grill or a grill pan on the stovetop. Once cooled, carefully cut the kernels off the cobs to yield approximately 2 1/2 cups of corn.
⏱️ 15 min
- 5
Cook the 1 pound of rotini pasta according to package directions, or for 10 minutes, until al dente. Drain the pasta and rinse with cold water to cool completely. Set aside.
⏱️ 12 min
- 6
Cook the marinated chicken breasts in a pan or on a grill until fully cooked through and slightly charred. Ensure the internal temperature reaches 165°F (74°C). Once cooked, dice the chicken into bite-sized pieces.
⏱️ 15 min
- 7
In a large mixing bowl, combine the cooked and cooled rotini pasta, the 2 1/2 cups of grilled corn kernels, and the diced adobo chicken.
⏱️ 3 min
- 8
Add the 1 cup of crumbled cotija cheese, 1/4 cup of chopped fresh cilantro, 5 cloves of minced garlic, 2/3 cup of diced red onion, and 1 diced jalapeño to the large mixing bowl.
⏱️ 5 min
- 9
Pour the prepared dressing over all the salad ingredients. Mix thoroughly until all components are evenly coated with the dressing.
⏱️ 5 min
- 10
Garnish the pasta salad with additional chopped cilantro and serve immediately with lime wedges on the side.
Kitchen Tools
Nutrition Facts (per serving)
Street Corn and Adobo Chicken Pasta Salad
For the Adobo Chicken Marinade
- 2 chicken breasts
- 1 tablespoon olive oil
- 1 lime, juiced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 pinch salt, coarse
- 7 ounces chipotle peppers in adobo sauce
For the Dressing
- 1/2 cup mayonnaise
- 2/3 cup sour cream
- 1 lime, small, juiced
- 1 teaspoon ancho chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- as needed salt, coarse
- as needed black pepper, coarse
For the Pasta Salad
- 1 pound rotini pasta
- 3 corn cobs
- 1 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- 5 garlic cloves, minced
- 2/3 cup red onion, diced
- 1 jalapeño, diced
- as needed lime wedges, for serving
Instructions
- 1
Place the 2 chicken breasts in a bowl. Add 1 tablespoon of olive oil, the juice from 1 whole lime, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, a pinch of coarse salt, and the 7 ounces of chipotle peppers in adobo sauce. Mix all ingredients thoroughly to ensure the chicken is well coated.
⏱️ 5 min - 2
Cover the bowl and marinate the chicken in the refrigerator for at least 30 minutes. While the chicken marinates, prepare the dressing and other salad components.
⏱️ 30 min - 3
In a separate mixing bowl, combine 1/2 cup of mayonnaise and 2/3 cup of sour cream. Squeeze the juice from 1 small lime into the mixture. Add 1 teaspoon of ancho chili powder, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, and 1/2 teaspoon of cayenne pepper. Season with coarse salt and coarse black pepper to taste. Whisk all the dressing ingredients together until they are well combined and smooth. Set aside.
⏱️ 10 min - 4
Grill the 3 corn cobs until they are slightly charred and cooked through. This can be done on an outdoor grill or a grill pan on the stovetop. Once cooled, carefully cut the kernels off the cobs to yield approximately 2 1/2 cups of corn.
⏱️ 15 min - 5
Cook the 1 pound of rotini pasta according to package directions, or for 10 minutes, until al dente. Drain the pasta and rinse with cold water to cool completely. Set aside.
⏱️ 12 min - 6
Cook the marinated chicken breasts in a pan or on a grill until fully cooked through and slightly charred. Ensure the internal temperature reaches 165°F (74°C). Once cooked, dice the chicken into bite-sized pieces.
⏱️ 15 min - 7
In a large mixing bowl, combine the cooked and cooled rotini pasta, the 2 1/2 cups of grilled corn kernels, and the diced adobo chicken.
⏱️ 3 min - 8
Add the 1 cup of crumbled cotija cheese, 1/4 cup of chopped fresh cilantro, 5 cloves of minced garlic, 2/3 cup of diced red onion, and 1 diced jalapeño to the large mixing bowl.
⏱️ 5 min - 9
Pour the prepared dressing over all the salad ingredients. Mix thoroughly until all components are evenly coated with the dressing.
⏱️ 5 min - 10
Garnish the pasta salad with additional chopped cilantro and serve immediately with lime wedges on the side.