Ingredients
Chicken thighs, as much as desired
Salt, to taste
Black pepper, to taste
2 Tbsp paprika
1½ Cups corn
Spanglish Asadero Elote seasoning, to taste
½ Cup Greek yogurt (for extra protein) or sour cream
4 Tbsp mayonnaise
Salt, to taste
Black pepper, to taste
Paprika, to taste
Juice of 1–2 limes
Protein pasta, as much as desired
Red onion, to taste, finely chopped
Serrano pepper, to taste, finely chopped
Fresh cilantro, to taste, chopped
Cotija cheese, to taste
Tajín, optional
Instructions
Season the chicken thighs with salt, black pepper, 4 tablespoons of Spanglish Asadero Chipotle Chicken seasoning, and 2 tablespoons of paprika. Mix well until the chicken is evenly coated.
Grill the chicken or cook it in a skillet until fully cooked and nicely browned. Remove from the pan and set aside.
In the same skillet, add 1½ cups of corn. Season with Spanglish Asadero Elote seasoning and cook for approximately 6 minutes, stirring occasionally.
For the dressing, combine ½ cup Greek yogurt (or sour cream), 4 tablespoons mayonnaise, salt, black pepper, paprika, and the juice of 1–2 limes. Mix until smooth and well combined.
Cook your protein pasta according to the package directions and add it to a large bowl.
Add the chopped red onion, serrano pepper, cilantro, cooked corn, and chicken cut into small cubes.
Pour in the dressing and mix everything together until well coated.
Finish with crumbled Cotija cheese and, if desired, a sprinkle of Tajín.
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