Mexican Street Corn Crunchy Pasta with Grilled Chicken Ingredients For the Pasta * 1 box shell pasta * Olive oil * Salt, to taste * Black pepper, to taste * Garlic powder, to taste * Cajun seasoning, to taste For the Grilled Chicken * 2–3 chicken breasts * Salt, to taste * Black pepper, to taste * Garlic powder, to taste * Onion powder, to taste * Cajun seasoning, to taste * Italian herbs, to taste * Paprika, to taste For the Dressing * 3–4 cloves garlic * ½ jalapeño, seeded * 1 handful fresh cilantro * 2 green onions * Juice of 1 lime * ½ cup Blue Plate mayonnaise * ½ cup Mexican crema (sour cream) * ¼ cup Cotija cheese, grated * Salt, to taste * Black pepper, to taste * Garlic powder, to taste * Onion powder, to taste * Cajun seasoning, to taste * Tajín, to taste For the Salad * Grilled chicken, diced * Crispy shell pasta * Grilled corn, cut from the cob * Diced tomatoes * Diced cucumbers * Diced red onion * Avocado, diced * ¼–½ cup Cotija cheese * Queso fresco, crumbled Instructions 1. Cook the pasta. Boil the shell pasta according to the package directions. Drain and rinse with cool water. Transfer to a large bowl, drizzle with olive oil, and season with salt, pepper, garlic powder, and Cajun seasoning. 2. Make the pasta crispy. Line a baking sheet with parchment paper and spread the seasoned pasta into an even layer. Broil at 500°F until golden and crispy, stirring every 1–2 minutes to keep it from burning. Set aside to cool. 3. Grill the chicken. Season the chicken with salt, pepper, garlic powder, onion powder, Cajun seasoning, and paprika. Grill until fully cooked, then let it rest before dicing into bite-sized pieces. 4. Prepare the dressing. Add the garlic, jalapeño, cilantro, green onions, mayonnaise, crema, Cotija cheese, and seasonings to a food processor. Blend until smooth and creamy. Taste and adjust the seasoning if needed. 5. Assemble the salad. In a large bowl, combine the diced grilled chicken, crispy pasta, grilled corn, tomatoes, cucumbers, red onion, avocado, Cotija cheese, and crumbled queso fresco. 6. Dress and serve. Pour the dressing over the salad and toss until everything is well coated. Serve immediately, or chill for 30 minutes to let the flavors come together. Y’all come eat! @H-E-B #CrunchyPast#CrunchyPastae#MexicanStreetCornPastas#DinnerIdeast#Y
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