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Flavorful Street Corn Pasta Salad with Zesty Chipotle Lime Dressing

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A fresh, smoky, and tangy pasta salad featuring grilled corn and a creamy chipotle lime dressing, perfect for summer BBQs and potlucks.

Ingredients

Scale
  • 12 ounces rotini or fusilli pasta
  • 4 ears fresh corn, husked and grilled (about 3 cups grilled corn kernels)
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely diced
  • 1/3 cup fresh cilantro, chopped
  • 1/2 cup queso fresco or feta cheese, crumbled
  • 1/2 cup mayonnaise
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 tablespoon adobo sauce from canned chipotle peppers
  • 1 teaspoon chipotle chili powder (optional)
  • 1 garlic clove, minced
  • 1 teaspoon honey or agave syrup
  • Salt and freshly ground black pepper, to taste
  • Optional add-ins: sliced avocado, jalapeño slices, or a splash of tequila

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini pasta and cook according to package instructions, usually 9-11 minutes, until al dente. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking; set aside in a large bowl to cool.
  2. Heat your grill or grill pan to medium-high. Place the husked ears of corn directly on the grill. Cook for about 10-12 minutes, turning every 2-3 minutes, until the kernels are charred in spots and tender. Remove and let cool slightly.
  3. Using a sharp knife, carefully slice the kernels off the cob into a bowl. Hold the cob vertically on a cutting board for easier slicing.
  4. In a small bowl or blender, whisk together 1/2 cup mayonnaise, 2 tablespoons fresh lime juice, 1 tablespoon adobo sauce, 1 teaspoon minced garlic, 1 teaspoon honey, 1 teaspoon chipotle chili powder (optional), salt, and pepper to taste. Blend until smooth. Taste and adjust seasoning as desired.
  5. Add the grilled corn kernels, 1 cup halved cherry tomatoes, 1/4 cup diced red onion, and 1/3 cup chopped cilantro to the cooled pasta. Pour the dressing over and toss gently to combine.
  6. Sprinkle 1/2 cup crumbled queso fresco or feta cheese on top and fold in gently.
  7. Taste once more and add salt, pepper, or lime juice if needed. Chill the salad for at least 30 minutes before serving to let flavors meld.

Notes

If fresh corn isn’t available, frozen grilled corn can be used after thawing and drying. For dairy-free, use vegan mayo and omit or substitute cheese. Avoid over-grilling corn to prevent dryness. Chill salad for at least 30 minutes before serving to enhance flavors. Adjust chipotle amount to taste for desired spiciness.

Nutrition

Keywords: pasta salad, street corn, chipotle lime dressing, summer recipe, BBQ, grilled corn, creamy dressing, easy pasta salad

Find it online: https://avabake.com/flavorful-street-corn-pasta-salad-with-zesty-chipotle-lime-dressing-easy-recipe-for-summer-bbqs/