Elote-inspired chicken pasta salad

Inspired by the delicious flavours of the Mexican corn-on-the-cob snack – with added pasta and chicken for weeknight dinner delights.

• 250g small pasta shapes
• 1 red pepper, diced
• 1 tin sweetcorn, drained
• ½ red onion, finely diced (or a small handful of pink pickled onions, roughly chopped)
• Handful fresh coriander, chopped

• 4 chicken thighs
• 1 tbsp veg oil
• Juice of ½ lime
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried oregano
• ½ tsp cumin
• Pinch of salt

• 4 tbsp mayonnaise
• 1 tbsp plain yoghurt
• Juice of ½ lime
• 1 tsp honey
• 1 tsp tajin
• ½ tsp cumin
• 1 tsp paprika
• ½ tsp smoked paprika

1. Cook the pasta in salted boiling water until al dente (couple of mins less than usual)
2. Once cooked, drain and rinse under cold water
3. Add to a big bowl with sweetcorn, pepper, onion and coriander
4. Marinate the chicken in veg oil, lime juice and spices
5. Grill until tender and cooked through, then allow to cool and cut into bitesized pieces. Reserve any of the cooking juices and keep to one side
6. Mix together all the dressing ingredients thoroughly, and then add to the pasta mixture and combine
7. Add the chicken and any reserved cooking juices, and mix everything well