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Creamy Elote Street Corn Pasta Salad Recipe with Smoky Chipotle Crema

creamy elote street corn pasta salad - featured image
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A creamy and smoky pasta salad featuring roasted fresh corn and a tangy chipotle crema, perfect for summer gatherings and easy to prepare in about 30 minutes.

Ingredients

Scale
  • 12 ounces rotini or penne pasta
  • 4 ears fresh corn, husked
  • 1 tablespoon olive oil
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream, preferably full fat
  • Juice of 2 limes
  • 1–2 chipotle peppers in adobo, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/4 cup chopped fresh cilantro (optional)
  • 1/2 cup crumbled queso fresco or cotija cheese
  • 2 green onions, sliced thinly
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of pasta and cook according to package instructions until al dente, about 9-11 minutes. Drain and rinse under cold water to stop cooking. Set aside in a large bowl.
  2. Heat 1 tablespoon olive oil in a grill pan over medium-high heat. Place husked ears of corn on the pan, turning occasionally until kernels have charred spots, about 8-10 minutes. Let cool slightly, then cut kernels off the cob with a sharp knife.
  3. In a medium bowl, whisk together 1/2 cup mayonnaise, 1/2 cup sour cream, juice of 2 limes, 1-2 finely chopped chipotle peppers in adobo, 2 minced garlic cloves, 1 teaspoon smoked paprika, and a pinch of salt. Taste and adjust lime or chipotle for your preferred balance of tang and heat.
  4. Add the roasted corn, 1/4 cup chopped cilantro, 2 sliced green onions, and 1/2 cup crumbled queso fresco or cotija cheese to the pasta. Stir gently to mix.
  5. Pour most of the chipotle crema over the pasta and corn mixture, reserving a little for garnish. Toss to coat evenly. The salad should look creamy but not swimming in sauce.
  6. Add salt and pepper to taste. Cover and refrigerate for at least 30 minutes so the flavors meld together. Before serving, drizzle remaining crema over the top for an inviting finish.

Notes

If the crema is too thick, thin it with a teaspoon or two of water or extra lime juice. Frozen corn can be used if fresh is unavailable; roast with smoked paprika for best flavor. Rinse pasta after cooking to prevent sticking. The salad tastes better after chilling for a couple of hours or overnight. For dairy-free, substitute mayo and sour cream with vegan alternatives or coconut yogurt. Use gluten-free pasta for gluten-free version.

Nutrition

Keywords: pasta salad, elote, street corn, chipotle crema, summer recipe, smoky, creamy, easy pasta salad, barbecue side dish

Find it online: https://flurpchef.com/creamy-elote-street-corn-pasta-salad-recipe-with-smoky-chipotle-crema-easy-and-perfect-for-summer/