Street Corn Pasta
  1. Spread frozen corn on a sheet pan and broil 3-5 minutes until lightly charred.

  2. Mix with remaining street corn ingredients, cover & refrigerate.

  3. Coat chicken with oil, add seasonings, and add to the same sheet pan that you cooked the corn on.

  4. Bake at 375°F for about 30 minutes, then finely chop.

  5. Bring bone broth to a boil.

  6. Add ditalini and evaporated milk, reduce to medium-low and simmer ~20 minutes, stirring frequently, until pasta is cooked and thickened.

  7. Stir in chicken, Greek yogurt, Tajín & cilantro.

  8. Remove from heat, fold in street corn and Cotija, then rest a few minutes before serving.

  9. Divide into 10 servings, place in Macro Stacker containers for freezer storage, and enjoy!

Course🍽️Main Course

Diets🥜Nut-free🍬Low-sugar...

Category🍝Pasta

Cuisine🇲🇽Mexican

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season☀️Summer

DifficultyEasy ⏰ 30m

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