All recipes · Dinner · confidence: high

Street Corn Pasta

Name: Street Corn Pasta
Cook time: 30 min
Total time: 30 min
Ingredients: 900 g sweet corn, frozen; 180 g cotija cheese, as sold; 120 g Greek yogurt, plain, nonfat, as sold; 75 g sour cream, light, as sold; 24 g garlic, raw; 0.5 g cilantro, chopped, raw; 8 g chili powder, dry; 6.8 g tajín, dry; 2.3 g paprika, dry; 2.4 g onion powder, dry; 1150 g chicken breast, boneless skinless, raw; 15 g oil, as sold; 680 g pasta, dry (uncooked); 900 g chicken broth/stock, as sold; 354 g evaporated milk, fat free, canned; 180 g Greek yogurt, plain, nonfat, as sold; 80 g cotija cheese, as sold; 0.5 g salt, dry

622 kcal48.1 g protein78.1 g carbs13.4 g fat10 servings

Ingredients (raw weights)

900 g sweet corn, frozen
180 g cotija cheese, as sold
120 g Greek yogurt, plain, nonfat, as sold
75 g sour cream, light, as sold
24 g garlic, raw
0.5 g cilantro, chopped, raw
8 g chili powder, dry
6.8 g tajín, dry
2.3 g paprika, dry
2.4 g onion powder, dry
1150 g chicken breast, boneless skinless, raw
15 g oil, as sold
680 g pasta, dry (uncooked)
900 g chicken broth/stock, as sold
354 g evaporated milk, fat free, canned
180 g Greek yogurt, plain, nonfat, as sold
80 g cotija cheese, as sold
0.5 g salt, dry

Steps

Spread frozen corn on a sheet pan and broil 3-5 minutes until lightly charred. Mix with remaining street corn ingredients, cover & refrigerate.
Coat chicken with oil, add seasonings, and add to the same sheet pan that you cooked the corn on. Bake at 375°F for about 30 minutes, then finely chop.
Bring bone broth to a boil. Add ditalini and evaporated milk, reduce to medium-low and simmer ~20 minutes, stirring frequently, until pasta is cooked and thickened. It is more important to stir frequently in the final 10 minutes to prevent sticking
Stir in chicken, Greek yogurt, Tajín & cilantro. Remove from heat, fold in street corn and Cotija, then rest a few minutes before serving.
Divide into 10 servings, place in @macrostackers containers for freezer storage, and enjoy!

Recipe by @stealth_health_life · original post. Creator states 655 kcal and 54 g protein per serving.

Macros per serving calculated from USDA FoodData Central using raw weights. Serving ≈ 461 g cooked (estimated – replace with your own weighed number). Log by weight: (your portion g ÷ total cooked batch g) × 10 servings.