Description
A zesty pasta salad combining charred corn, smoky chipotle, and creamy avocado crema. Perfect for summer cookouts, this dish balances tangy, smoky, and fresh flavors with bold seasonings and crunchy textures.
Ingredients
12 oz elbow pasta (or bowtie)
4 ears grilled corn kernels (or frozen roasted corn)
1 small red onion (or shallots)
1 jalapeño (seeds left for heat)
2 medium avocados (ripe but firm)
3 tbsp lime juice (freshly squeezed)
2 tbsp chipotle adobo sauce (or Sriracha for milder heat)
2 tbsp mayonnaise (full-fat for creaminess)
1 tbsp cilantro (plus extra for garnish)
1 tsp ground cumin (or dried oregano)
1/4 cup pepitas (or pumpkin seeds)
Instructions
Cook pasta in salted boiling water until al dente
Grill ears of corn until charred; remove kernels
Finely dice red onion and jalapeño
In a blender, puree avocado, lime juice, chipotle sauce, mayonnaise, and cilantro to make crema
Whisk lime juice, cumin, and 1 tbsp oil in a bowl to create dressing
Add 1 tbsp chipotle oil to dressing for smoky depth
Toss cooled pasta and corn with dressing
Add chopped onion and jalapeño to salad
Pour crema over salad and stir gently
Toast pepitas in a dry pan until golden; sprinkle on top
Chill for 15 minutes before serving
Notes
Use high-quality chipotle adobo sauce for authentic smokiness
Toast whole corn on medium heat 5 minutes before grating for deeper flavor
Add crema just before serving to prevent sogginess
Chill pasta 15 minutes after cooking for firmer texture
For vegetarian option, ensure all dry ingredients are dairy-free
- Prep Time: 15
- Cook Time: 10
- Category: Trending
- Method: Grilling, Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 280mg
- Fat: 21g
- Saturated Fat: 6g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 30mg
