Mexican Corn and Chicken Pasta

Mexican Corn and Chicken Pasta

A chicken and corn pasta with all of the flavours of Mexican style street corn (elote)!

Print Recipe

ingredients

• 8 ounces pasta (gluten-free for gluten-free)
• 1 tablespoon oil
• 1 pound boneless and skinless chicken breasts or thighs, sliced
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 onion, diced
• 1 jalapeno, diced
• 2 tablespoons butter
• 6 cups corn (fresh or frozen)
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1/4 cup lime juice (about 2 limes)
• 1/2 teaspoon chili powder (or cayenne) (or to taste)
• 1/2 cup cotija (or feta), crumbled
• 1/4 cup green onion, thinly sliced
• 2 tablespoons cilantro, chopped
• salt and pepper to taste

directions

1. Start cooking the pasta as directed on the package.
2. Heat the oil in a large pan over medium-high heat, add the chicken, seasoned with the paprika, chili powder, cumin, salt, and pepper, and cook for 5 minutes before adding the onion and jalapeno pepper, and cooking, about 5 minutes, before setting aside.
3. Melt the butter in the pan, add the corn and let it sit until it starts to char, about 5 minutes, before mixing and repeating.
4. Turn off the heat, mix the chicken into the corn along with the mixture of the mayo, sour cream, lime juice, and chili powder.
5. Drain the cooked pasta, reserving some of the cooking water, and mix it into the chicken and corn.
6. Mix in the cheese, green onions and cilantro along with enough of the reserved pasta water to get the sauce to a nice consistency.
7. Season with salt and pepper to taste and enjoy!

Nutrition Facts: Calories 507, Fat 23g (Saturated 7.2g, Trans 0), Cholesterol 131mg, Sodium 732mg, Carbs 73g (Fiber 6.6g, Sugars 8.9g), Protein 51g

Nutrition by: