Charred corn, chicken and lime pasta salad
Blackened corn, seared chicken and a good hit of lime and coriander through pasta. Built to sit in the fridge and get better over a couple of days.
Notable for: vitamin C, calcium, B vitamins
Ingredients
- 600 gchicken breast, sliced
- 400 gpenne
- 400 gfrozen corn kernels
- 1red capsicum, diced
- 2spring onions, sliced
- 150 gplain unsweetened yoghurt
- 3limes
- 1fresh coriander, bunch, chopped
- 5 gchilli powder
- 5 gsmoked paprika
- 10 gcrushed garlic
- 30 mlolive oil
Method
Put the pasta water on, cook the penne, drain it, and toss it with a little oil so it doesn't stick, then leave it to cool.
Spread the frozen corn on a hot dry pan or under a hot grill until it catches real colour in places, about 6 minutes.
Toss the chicken with the chilli powder, paprika, garlic and a little oil, then sear it in a hot pan until dark at the edges and cooked through, about 8 minutes, then slice it.
Whisk the yoghurt with the juice of two limes and a splash of water into a loose dressing.
Toss the pasta, corn, capsicum, chicken and dressing together.
Finish with the coriander, spring onion and a squeeze of the last lime.
Char the corn dry, no oil
Frozen corn carries enough water that oil just makes it steam. A dry, hot pan or a grill lets the surface actually blacken in spots, which is most of this dish's flavour.
Storage
Keeps three days in the fridge and is better the next day once the dressing has soaked in.
Add a squeeze of fresh lime before serving leftovers, since the flavour fades.
Cost per serving is indicative, based on New Zealand supermarket prices as at September 2026. Batch prices your own week against your own store on the day. Nutrition figures, including calories, are estimates rather than label readings, so always check the packet if you have an allergy. "Notable for" reflects well-established qualities of the ingredients used, not a lab measurement of this exact dish.