On Monday, we had dinner over at our friends’ house. And while we enjoyed grilled steak, corn and pasta salad, the Fruitaholic would have nothing to do with any of it, instead requesting the stick of butter that was on the table for the corn (who does this kid think he is, Paula Deen? For the record, we ended up making him PB&J). I posted something similar as my status on Facebook, when a friend asked me if I meant corn and pasta salad or corn pasta salad. And ever since that moment, I could not get the idea of pasta salad with corn out of my head.
This one hit the spot. While making the chipotle sauce, I was afraid it was going to be too spicy (my mouth was on fire after just a taste!) but it had just the right amount of heat. And the sweetness of the summer corn went incredibly well against the smoky chipotles. It came together really easily and required minimal cooking on a super hot day.
On hot days, we usually either order takeout or I’ll send the Husby out to do the dirty work and man the grill. I quickly dry-roasted the corn and pan fried the chicken. You could just as easily grill them so you don’t have to turn on the stove.
- 1 Lb. Curly Shaped Pasta (I used Mafalda), cooked and drizzled with olive oil to prevent sticking
- 3 Ears Fresh Corn, husks and silk removed, kernels cut off
- 1/2 Cup Diced Sweet Onion
- 3 Chicken Thighs, fat trimmed
- 1 Cup Greek Yogurt
- 2 Cups Fresh Cilantro, roughly stemmed
- 1 7 oz. Can Chipotle Peppers in Adobo, pureed (You will use 2 Tbsp. of the Chipotle puree. Freeze the remainder for later use)
- 1 Pint Cherry Tomatoes, halved
Set a skillet over medium-high heat. When hot, add the corn kernels and onion. Stir after 2 minutes then cook another two minutes. Stir again and cook an additional minute. Do not overcook. Corn will be browned in spots. Remove the corn-onion mixture from the skillet and set aside.
Return the skillet to medium heat and add the chicken. Cook 5-6 minutes per side, until cooked through. Allow to cool a bit before shredding (I use my stand mixer fitted with the paddle attachment).
Combine cilantro, mayo and chipotle puree in a food processor. Start with 1 Tbsp of the puree and work your way up to your desired heat level. Pulse until well combined.
In a large bowl, combine the cooked pasta, shredded chicken, corn-onion mixture and the dressing until well mixed. Top with the cherry tomato halves before serving.
Serve cold or at room temperature.
Adapted from The Farm Chicks