Texas Street Corn Chicken Pasta Salad
A little creamy, a little smoky, and packed with Texas flavor. This street corn chicken pasta salad is guaranteed to be the first bowl empty at the cookout.
Ingredients
- Ingredients
- 1 lb radiatori pasta
- 2 –3 boneless skinless chicken breasts
- BBQUE Texas Cluckin Good seasoning
- 1 12 oz bag H-E-B frozen sweet corn, thawed
- 3 tbsp BBQUE TEXAS Holy Grail Seasoning
- 1 –1½ cups mayonnaise
- Juice of ½ lemon
- 2 tbsp BBQUE Texas OG + SP seasoning
- 2 green onions sliced
- ½ cup crumbled cotija cheese plus more for garnish
- ½ cup chopped cilantro plus more for garnish
Instructions
- 1. Cook the pasta. Bring a large pot of salted water to a boil and cook the radiatori pasta until al dente. Drain and rinse with cold water to cool it down.2. Fire up the grill. Generously coat both sides of the chicken breasts with Cluckin Good seasoning. Grill until the chicken reaches 165°F, then let it rest for 5 minutes before chopping into bite-sized pieces.3. Give the corn some Texas attitude. Heat a large skillet over medium-high heat. Add the thawed sweet corn and season with 3 tablespoons of Holy Grail. Cook, stirring occasionally, until the corn is warmed through and lightly charred. Let cool slightly.4. Stir up the creamy goodness.In a large bowl, whisk together:• 1 to 1½ cups mayonnaise• Juice of ½ lemon• 2 tablespoons OG + SP5. Build the bowl. Add the cooled pasta and toss until every noodle is coated. Fold in the grilled chicken, charred corn, green onions, cotija cheese, and cilantro.6. Finish it off. Transfer to a serving bowl and top with an extra sprinkle of cotija, cilantro, green onions, and a dusting of Holy Grail.7. Chill and serve. Refrigerate for at least 30 minutes if time allows, then serve cold and watch it disappear faster than a plate of brisket at a Texas family reunion.Texas Tip: Make it ahead of time and stir in an extra spoonful of mayo right before serving to freshen it up and make it extra creamy.