Here’s a twist on that delicious street corn pasta salad that is perfect for summer gatherings, picnics, or quick weeknight dinners. This version retains the irresistible charm of Mexican street corn featuring bright lime, sweet charred corn, a creamy blend but also introduces a smoky-chipotle twist and melty cheddar for added depth. It’s vibrant, zesty, and versatile: serve it next to grilled chicken, toss it in a burrito bowl, or enjoy it solo.
Creamy, smoky, and tangy all at once this pasta salad riffs on classic Mexican street corn flavors with an unexpected cheesy and chipotle kick. It comes together in about 30 minutes, is great warm or chilled, and truly steals the show whether you’re serving it as a side or a light main.
Ingredients (Serves 6–8)
- 12 oz short pasta (farfalle, penne, or fusilli)
- 2 tbsp olive oil
- 4 cups fire‑roasted corn kernels (fresh or frozen, thawed)
- 1/2 cup finely diced red bell pepper
- 1/2 cup chopped green onion
- 1/2 cup chopped fresh cilantro
Chipotle‑Cheese Sauce:
- 3/4 cup Greek yogurt (or sour cream)
- 1/2 cup mayonnaise
- 1/4 cup finely grated sharp cheddar
- 2 tbsp lime juice (about 1 lime)
- 1 tsp chipotle chili paste (adjust for heat)
- 1/2 tsp garlic powder
- 3/4 tsp kosher salt (plus more to taste)
- Freshly ground black pepper, to taste
To garnish:
- 1/4 cup crumbled queso fresco or feta
- Fresh cilantro leaves
- Lime wedges
Instructions
Cook Pasta: Bring water to boil with a pinch of salt. Cook pasta until al dente, drain, then toss with 2 tbsp olive oil. Set aside to cool.
Prepare Corn: If using fresh corn, grill or roast until slightly charred, then slice off kernels. If using frozen corn, sauté in a dry skillet until golden. Let cool slightly.
Make Sauce: Whisk yogurt, mayo, lime juice, cheddar, chipotle paste, garlic powder, salt, and pepper until smooth.
Mix It Up: In a large bowl, gently combine pasta, corn, bell pepper, green onion, cilantro, and chipotle-cheese sauce until well coated.
Adjust & Chill: Taste, adding more salt, lime juice, or chipotle heat as needed. Let the salad chill for at least 15 minutes (it improves with time).
Serve: Transfer to a serving bowl. Sprinkle cilantro, queso fresco, and a lime wedge on top. Serve cool or at room temperature.
Quick Tips
- Want crunch? Stir in toasted pepitas or tortilla strips just before serving.
- Add protein: Mix in black beans, grilled shrimp, or shredded chicken for a heartier dish.
- Make it vegan: Use dairy-free yogurt/mayo and swap cheddar and queso fresco for plant-based options.
Enjoy making this unique spin on a summer classic pasta salad. Your guests will be delighted!
