Charred Corn & Cajun Chicken Fusilli
An elegant, smoke-kissed pasta salad featuring Cajun-spiced grilled chicken, blistered sweet corn, golden sourdough croutons, and a velvety barbecue-lime cream—crafted to perfection on the Big Green Egg.
Equipment
- Big Green Egg
- Cast Iron Skillet
- Eggspander Kit
- Tongs
- Large serving bowl
- Small mixing bowl
- Knife
- Cutting board
Ingredients
For the Chicken
- 3–4 chicken breasts, cut in halves
- ½ Tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Cajun seasoning
- 1 tsp smoked paprika
- Salt and pepper, to season
For the Salad
- 500g packet fusilli pasta, cooked, rinsed and cooled
- 1 Tbsp olive oil
- 3 slices sourdough bread, chopped into medium squares
- 3–4 corn cobs
- 1 red onion, finely chopped
- ½ bunch coriander, finely chopped
For the Sauce
- ⅓ cup sour cream
- 2 Tbsp barbecue sauce (we used Mingle - Better for you BBQ Sauce)
- ¼ tsp smoked paprika
- Juice of ½ lime
- Salt and pepper, to season
Method
1. Cook the Pasta
Cook the pasta according to the packet instructions. Drain, rinse under cold water, and set aside to cool.
2. Prepare the Chicken
Season the chicken with the olive oil, garlic powder, onion powder, Cajun seasoning, smoked paprika, salt, and pepper. Cover and refrigerate until ready to cook.
3. Make the Sauce
In a small bowl, combine the sour cream, barbecue sauce, smoked paprika, lime juice, salt, and pepper. Mix until smooth and thick. Cover and chill until ready to serve.
4. Prepare the Big Green Egg for Direct Cooking
Light the Big Green Egg. Once the charcoal is glowing, insert the stainless steel grid.
Close the lid and fully open both the top and bottom vents to bring the temperature up to 180°C (350°F).
5. Cook the Croutons and Corn
When the Egg reaches 180°C (350°F), place a cast iron skillet on one side of the grill. Add the sourdough squares, drizzle with the olive oil, and toss to coat.
On the other side, place the corn cobs directly on the grid.
Grill the corn, turning regularly, until tender and slightly charred. Continue tossing the croutons until golden and crisp.
Remove the skillet and corn from the Egg, and set aside to cool slightly.
6. Grill the Chicken
Place the seasoned chicken on the grid and cook for about 2 minutes per side, or until nicely charred and cooked through.
Remove from the grill and slice thinly.
7. Cut the Corn
Slice the charred kernels off the corn cobs and place them in a bowl.
8. Assemble the Salad
In a large serving bowl, combine the cooled pasta, corn kernels, red onion, and croutons. Toss gently.
Add the finely chopped coriander and sliced chicken.
Drizzle over the smoky barbecue sauce and toss lightly to coat.
9. Serve
Serve immediately while the chicken is still slightly warm. Enjoy your smoky, flavour-packed pasta salad!
