Summer calls for bold, vibrant dishes that come together in a flash, and this Mexican Inspired Meal hits every note. Imagine tender pasta, juicy shredded chicken, and sweet corn kissed by the broiler until smoky and charred—all tossed in a creamy, tangy dressing with a kick of chili. It’s the ultimate Classic Summer Meal that works as a Cold Lunch Meal or a standout side at your next cookout. Whether you need Dinner Ideas For Hot Nights or a dish that screams Cook Outside Dishes Easy, this salad delivers.
This recipe is your ticket to a no-fuss, flavor-packed dinner. With Sides With Shredded Chicken like this, you’ll have everyone asking for seconds. The charred corn brings that authentic street corn vibe, while the creamy dressing balances heat and tang. Perfect for Corn Dinner Ideas or as a refreshing Recipes Summer Dinner staple. Make it ahead, serve it cold, and watch it disappear!
Classic Mexican Street Corn Chicken Pasta Salad - Summer BBQ Side
- Cook the pasta: in a large pot of salted boiling water according to package directions until al dente. Drain and let cool slightly to avoid a mushy salad.
- While pasta cooks, toss corn: with avocado oil, a pinch of salt, and 1/4 teaspoon chili powder. Spread on a baking sheet and broil for 3-4 minutes, shaking halfway, until lightly charred and caramelized.
- Whisk together the dressing: in a large bowl, combine Greek yogurt, mayo, lime juice, garlic powder, salt, remaining chili powder, smoked paprika, and honey. Whisk until smooth and adjust seasoning to taste—aim for tangy, spicy, and slightly sweet.
- Add the pasta, corn, chicken, cotija, and cilantro: to the dressing. Gently fold until everything is evenly coated, being careful not to break the corn kernels.
- Transfer to a serving dish: garnish with extra cotija and cilantro, and serve with lime wedges. Enjoy immediately or refrigerate until ready to serve.
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