Ensalada de pasta al estilo elote mexicano
Directions
- 1Mix water with chicken broth.
- 2Boil the chicken with the pasta for 12 minutes.
- 3In a pan, brown the corn until it is well toasted.
- 4Make the sauce with yogurt, light mayonnaise, lime juice and the spices that you can find in the description, which will give it a citrus and spicy touch.
- 5Chop the rest of the ingredients.
- 6Add the pasta, chicken, jalapeños, cilantro, red onion, Parmesan cheese and corn.
- 7Pour the sauce over the salad and stir well to integrate everything. Adjust salt to taste.
Ingredients
- 320 g pasta
- 1 L caldo de pollo
- 1 L agua
- 400 g pechuga de pollo
- 400 g maíz
- 1 cebolla morada
- 7 8 rodajas jalapeño
- Puñado cilantro fresco
- 50 g queso parmesano
- al gusto sal
- al gusto pimienta
- 240 g yogur griego light
- 140 g mayonesa light
- 1 lima
- 1 cdita chili o pimentón picante
- 1 cdita @tajinespana
- 1 cdita sal
- 0.5 cdita pimentón dulce
- 0.5 cdita ajo en polvo
- 0.5 cdita comino
Equipment
PotPanBowl
Tips
- The broth brings flavor and salt to the pasta and chicken. If you only use water, add a little salt.
- You can cook the chicken separately, but this way you save on utensils to scrub and time.
- Chicken in boiled water is perfect in 12 min, make sure the pasta has the same cooking time.
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