StovetopMexican
Chicken street-corn pasta
Charred corn, cotija, chili, lime, short pasta, then grilled chicken. The salad is the dinner.
Made it?
40 min · 30 min hands-on · pull 175°F · rest 5 min
Ingredients
3 lb on the fire · ~2.1 lb to the table · 4 plates at 8 oz
- chicken thighs3 lb
- rotini or fusilli12 oz
- corn, cut from the cob or frozen, charred3 cups
- mayonnaise or Mexican crema1/2 cup
- cotija, crumbled1/2 cup
- lime1
- chili powder1 tsp
- cilantro1/4 cup
- kosher salt2 tsp
Method
- 1
Salt the thighs. Skillet or grate to 175°F. Rest. Chop.
- 2
Pasta in salted water until just shy. Drain, save a splash.
- 3
Char the corn hard in the same pan.
- 4
Pasta, corn, mayo, chili, lime, cotija, cilantro. Fold the chicken in. Taste salt. Serve warm or cold.
On the plate
With this, try
- With this dish, try making fresh corn salad.
Next to anything off the grate. August. Cut the kernels. Salt, lime, a little oil. Tomato, cilantro, maybe jalapeño.
15 min
- With this dish, try making guacamole.
Last, so it does not brown. Fork, not a processor. Chunks should remain.
10 min
- With this dish, try making pico de gallo.
While the meat rests. Only with a tomato that tastes like one. Dice small, salt, lime. 10 minutes so it weeps a dressing.
15 min