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Creamy Street Corn Pasta Salad Recipe with Smoky Chipotle Mayo Tajin

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A creamy, smoky, and tangy pasta salad featuring smoky chipotle mayo, fresh corn, and a tangy Tajin seasoning, perfect for summer gatherings and potlucks.

Ingredients

Scale
  • 8 ounces (225 grams) rotini or fusilli pasta
  • 2 cups fresh corn kernels (about 3 ears of corn) or frozen corn, thawed
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely diced
  • 1/2 cup fresh cilantro, chopped (optional)
  • 1/2 cup crumbled cotija cheese or feta
  • 1/2 cup mayonnaise
  • 1–2 chipotle peppers in adobo sauce, finely minced
  • 1 tablespoon lime juice, freshly squeezed
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1–2 teaspoons Tajin seasoning
  • Extra lime wedges for serving

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of rotini or fusilli pasta and cook according to package instructions until al dente, about 9-11 minutes. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside in a large mixing bowl.
  2. If using fresh corn, remove kernels from about 3 ears by standing the cob upright and slicing downward with a sharp knife. If frozen, thaw and drain. Quickly sauté corn in a dry skillet over medium-high heat for 3-4 minutes, stirring occasionally until slightly charred and smoky. This step is optional.
  3. In a small bowl, combine 1/2 cup mayonnaise, 1-2 finely minced chipotle peppers in adobo, 1 tablespoon fresh lime juice, and 1 teaspoon garlic powder. Stir well until smooth. Adjust seasoning with salt and black pepper.
  4. Add the sautéed corn, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, and 1/2 cup chopped cilantro to the bowl with pasta. Toss gently to combine.
  5. Pour the chipotle mayo over the salad and toss again, making sure everything is well coated.
  6. Sprinkle 1/2 cup crumbled cotija cheese over the salad and dust with 1-2 teaspoons Tajin seasoning. Toss lightly once more. Optionally, squeeze extra lime juice over the top.
  7. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let flavors meld. Before serving, give it a gentle toss. Serve cold or at room temperature.

Notes

Do not overcook pasta; al dente texture is key. Sauté corn for extra smoky flavor or add smoked paprika if skipping this step. Adjust chipotle pepper quantity to control heat. Chill salad for at least 30 minutes for best flavor. Add toasted pepitas or jicama for extra crunch if desired. For dairy-free, substitute cotija with avocado or toasted pepitas. Use gluten-free pasta for gluten-free option.

Nutrition

Keywords: pasta salad, street corn, chipotle mayo, Tajin, smoky, creamy, summer salad, potluck dish

Find it online: https://coracooks.com/creamy-street-corn-pasta-salad-recipe-with-smoky-chipotle-mayo-tajin/