Ingredients
Scale
- 1 pound chicken breast
- 4 ears of fresh sweet corn
- ½ cup black beans
- 8 oz cheddar cheese, cubed
- 8 oz pepper jack cheese, cubed
- ¼ cup red onion, finely diced
- ¼ cilantro, finely chopped
- 2 jalapenos, chopped
- 16 oz Radiatori Pasta
- ½ cup BBQ Sauce
Ranch Dressing
- ¾ cup sour cream
- ½ cup mayo
- 2 tbsp butter milk
- 1 tsp apple cider vinegar
- 2 tbsp dried dill
- 1 tbsp dried parsley
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
Instructions
- Boil pasta according to package for al dente pasta
- Coat the chicken breast with olive oil then season with a bbq rub.
- Grill the chicken over medium high heat, flipping every 2-3 minutes.
- Remove once the chicken reaches an internal temperature of 165°F. Let the chicken rest for 10 minutes then slice against the grain and chop up into bite size pieces.
- Coat the peeled ears of corn in olive oil then season with SPG blend.
- Grill over high heat until they have a good amount of char on all sides. Remove then cut the corn from the cob.
- Make the ranch dressing by combining all of the ingredients in a bowl and mix thoroughly until fully combined.
- In a large bowl, combine the cooked pasta, chicken, corn, beans, cubed cheese, diced red onion, chopped jalapenos, chopped cilantro.
- Pour the dressing over top then mix until everything is combined.
- Garnish the top of the pasta with chicken, corn, sliced jalapenos, cilantro and a drizzle of ranch dressing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
