Print

Flavorful Mexican Street Corn Pasta Salad with Chipotle Lime Mayo

mexican street corn pasta salad - featured image
Print Recipe

A vibrant and smoky pasta salad inspired by Mexican street corn, featuring a creamy chipotle lime mayo dressing. Perfect for summer gatherings and ready in under 30 minutes.

Ingredients

Scale
  • 12 ounces rotini or fusilli pasta
  • 3 cups corn kernels (about 4 medium ears, grilled or roasted)
  • 1–2 chipotle peppers in adobo, finely chopped
  • ½ cup mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, minced
  • ¼ cup chopped fresh cilantro
  • ½ cup crumbled queso fresco or feta cheese
  • 2 green onions, thinly sliced
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini pasta and cook according to package instructions (8-10 minutes) until al dente. Drain and rinse under cold water to stop cooking. Set aside to cool.
  2. While pasta cooks, heat a grill pan or outdoor grill over medium-high heat. Brush 4 ears of corn with 1 tablespoon olive oil and grill, turning occasionally, until kernels get charred spots (about 8-10 minutes). Let cool and cut kernels off the cob into a bowl. If using frozen corn, thaw and roast in a hot skillet with olive oil until lightly charred.
  3. In a medium bowl, combine ½ cup mayonnaise, 1-2 finely chopped chipotle peppers in adobo, 2 tablespoons fresh lime juice, 1 minced garlic clove, 1 teaspoon smoked paprika, salt, and pepper to taste. Stir well until smooth and creamy.
  4. In a large bowl, add cooled pasta, grilled corn kernels, ¼ cup chopped cilantro, 2 thinly sliced green onions, and ½ cup crumbled queso fresco. Pour the chipotle lime mayo over the top and gently toss to coat evenly.
  5. Taste and add more salt, pepper, or lime juice if needed. Optionally, add fresh chopped jalapeño for extra zing.
  6. Cover and refrigerate the salad for at least 30 minutes before serving to let flavors meld. Stir before serving.

Notes

Grill the corn until charred for best smoky flavor. Rinse pasta after cooking to prevent sticking and cool it for the salad. Adjust chipotle peppers to control spice level. Chill salad before serving to let flavors meld. For dairy-free, substitute queso fresco with avocado or omit cheese. Vegan mayo can be used for a vegan version.

Nutrition

Keywords: Mexican street corn, pasta salad, chipotle lime mayo, summer salad, grilled corn, easy pasta salad, smoky pasta salad

Find it online: https://dahliadishes.com/flavorful-mexican-street-corn-pasta-salad-recipe-easy-and-perfect-for-summer/