Street Corn Pasta

The method

1. 01

   Spread frozen corn on a sheet pan and broil for 3-5 minutes until lightly charred. Mix with remaining street corn ingredients, cover, and refrigerate.

2. 02

   Coat chicken with oil, add seasonings, and place on the same sheet pan that you cooked the corn on. Bake at 375°F for about 30 minutes, then finely chop.

3. 03

   Bring chicken bone broth to a boil. Add ditalini and evaporated milk, reduce to medium-low and simmer for about 20 minutes, stirring frequently, until pasta is cooked and thickened. Stir frequently in the final 10 minutes to prevent sticking.

4. 04

   Stir in chicken, Greek yogurt, Tajín, and cilantro. Remove from heat, fold in street corn and Cotija, then let rest for a few minutes before serving.

5. 05

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