Adding the Tajin to the dressing and to the chicken dry rub was so next level… your taste buds will worship you… you simply couldn’t stop eating it! Tajín Chicken Mexican Street Corn Pasta Salad Tajín Lime Dressing ● 1 cup mayo ● 1 cup Mexican crema ● Juice of 2–3 limes ● 2 garlic cloves ● ½ cup cilantro ● 2 tbsp olive oil foodbymaria ● 2 tsp Tajín ● 1 tsp smoked paprika ● Salt & pepper Blend until smooth and adjust to taste. Tajín Chicken ● 8 chicken thighs ● 2 tbsp Tajín ● 1 tbsp oregano ● 1 tbsp kosher salt ● 1 tbsp cumin ● 1 tbsp garlic powder ● 2–3 tbsp olive oil Toss together and bake at 350°F for 25–35 minutes. Chop. Bacon ● 1 lb bacon Bake between two sheet pans at 425°F for 20–30 minutes until crispy. Chop. Salad ● 2 (16 oz) boxes rotini, cooked & cooled ● 8 grilled ears of corn, kernels removed ● 1 red onion, diced ● 6 jalapeños, seeded & minced ● 1 (8 oz) Cotija cheese, crumbled ● ½ cup chopped cilantro Combine the pasta, chicken, bacon, corn, onion...