Creamy Corn Pasta Salad with Crispy Chicken

episode #114 of 30-minute budget meals

Happy Monday! The weekend flew by—it was hot, I was sweaty, and I loved it. Grant and I went bowling together on Friday night, which felt sweet. We haven’t been doing date nights often, but I definitely want to prioritize them more. Sagan tagged along with us the remainder of the weekend on various outings, and we had dinner at True Food Kitchen together, where Sagan proceeded to eat a shocking amount of food. I’m always floored at how much food that little baby can put down.

Now, onto this week’s recipe. My latest cooking obsession is making crispy chicken thighs, but not the way I normally make them. I saw this tip from Max Baroni where you buy bone-in, skin-on chicken thighs, but then you cut the bone out. This allows you to make crispy chicken using the fat rendered from the skin, but then you can cut it into strips instead of having to eat around the bone. The meat still gets really tender, and then you have a nice crispy skin to enjoy with it.

It’s really simple to prepare but yields a scrumptious result. This time, I served it over a pasta salad made with corn, feta, green onion, and jalapeño, and a creamy dressing with a Greek yogurt base. It’s a bit reminiscent of esquites (Mexican Street Corn), but feta instead of cotija.

RECIPE!

Creamy Corn Pasta Salad with Crispy Chicken

Ingredients (serves 2-3)