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Creamy Elote Street Corn Pasta Salad Recipe Easy Smoky Chipotle Mayo Twist

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A creamy pasta salad inspired by Mexican street corn, featuring smoky chipotle mayo, charred corn, and a zesty lime dressing. Perfect for quick, flavorful meals or gatherings.

Ingredients

Scale
  • 12 ounces rotini or penne pasta
  • 3 cups fresh corn kernels (about 4 ears) or thawed frozen corn
  • 1/2 cup mayonnaise (preferably full-fat)
  • 1–2 chipotle peppers in adobo, finely chopped
  • 1 tablespoon adobo sauce
  • Juice of 2 limes (about 3 tablespoons)
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup crumbled cotija cheese (or feta as substitute)
  • 1 large garlic clove, minced
  • 2 green onion stalks, thinly sliced
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini or penne pasta and cook according to package instructions (usually 9-11 minutes) until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside.
  2. Heat a dry skillet or grill pan over medium-high heat. Add 3 cups fresh corn kernels (or thawed frozen corn) and cook, stirring occasionally, until kernels are slightly charred and fragrant, about 5-7 minutes. Remove from heat and let cool slightly.
  3. In a small bowl, whisk together 1/2 cup mayonnaise, 1-2 finely chopped chipotle peppers in adobo, 1 tablespoon adobo sauce, 1 teaspoon smoked paprika, minced garlic clove, and juice of 2 limes. Taste and adjust chipotle or lime juice for desired smoky heat and brightness.
  4. In a large mixing bowl, toss the cooled pasta with the charred corn, sliced green onions, chopped cilantro, and half of the crumbled cotija cheese.
  5. Pour the smoky chipotle mayo over the pasta mixture. Gently toss until everything is evenly coated. Season with salt and black pepper to taste.
  6. Sprinkle the remaining cotija cheese on top and give a final gentle toss. Cover and refrigerate for at least 30 minutes to let flavors marry. Serve chilled or at room temperature.

Notes

Char the corn for smoky depth; finely chop chipotle peppers to avoid large spicy chunks; rinse pasta under cold water to stop cooking and help dressing cling; adjust salt carefully due to cotija cheese saltiness; can add water or lime juice to loosen dressing if too thick; salad tastes better after chilling at least 30 minutes; can be made a day ahead; store leftovers in airtight container up to 3 days; serve chilled or at room temperature.

Nutrition

Keywords: pasta salad, elote, street corn, chipotle mayo, creamy pasta salad, smoky, summer salad, easy pasta salad, Mexican flavors

Find it online: https://zorbmeal.com/creamy-elote-street-corn-pasta-salad-recipe-easy-smoky-chipotle-mayo-twist/