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Flavorful Ultimate Street Corn Pasta Salad Recipe with Easy Chipotle Mayo

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A smoky, creamy, and tangy street corn-inspired pasta salad featuring elbow macaroni, fresh corn, and a homemade chipotle mayo dressing. Perfect for summer gatherings and potlucks.

Ingredients

Scale
  • 8 ounces elbow macaroni (about 225 grams), cooked al dente
  • 3 cups fresh corn kernels (from about 4 ears of corn), or frozen and thawed
  • 1/2 cup red bell pepper, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup green onions, thinly sliced
  • 1/2 cup crumbled cotija cheese (or feta as a substitute)
  • 1 lime, juiced
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup mayonnaise
  • 1–2 chipotle peppers in adobo sauce, finely chopped
  • 1 tablespoon adobo sauce (from the chipotle can)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 tablespoon fresh lime juice
  • Salt, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of elbow macaroni and cook according to package instructions until al dente, usually about 7-8 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 the cob with a sharp knife. For extra flavor, char the kernels in a hot dry skillet or grill pan over medium-high heat for about 5 minutes, stirring often, until slightly browned and smoky. If using frozen corn, thaw and pat dry thoroughly.
  3. In a small bowl, whisk together 1/2 cup mayonnaise, 1-2 finely chopped chipotle peppers, 1 tablespoon adobo sauce, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and 1 tablespoon fresh lime juice. Taste and adjust salt or chipotle amount based on your heat preference.
  4. Add the corn, 1/2 cup diced red bell pepper, 1/4 cup chopped cilantro, 1/4 cup sliced green onions, and 1/2 cup crumbled cotija cheese to the bowl with pasta.
  5. Pour the chipotle mayo over the pasta mixture and toss gently but thoroughly to coat every bite. Add lime juice and season with salt and pepper to taste.
  6. Cover and refrigerate for at least 30 minutes to let the flavors meld.
  7. Just before serving, give it a quick stir and sprinkle a little extra cotija and cilantro on top for a fresh presentation.

Notes

Char the corn for extra smoky flavor. Adjust chipotle peppers to control heat. Rinse pasta after cooking to prevent stickiness. Chill salad for at least 30 minutes before serving to meld flavors. For dairy-free, omit or substitute cheese and use vegan mayo. To reduce spice, add extra mayo or sour cream.

Nutrition

Keywords: street corn, pasta salad, chipotle mayo, summer salad, smoky, creamy, easy recipe, potluck, barbecue

Find it online: https://yumbelle.com/flavorful-ultimate-street-corn-pasta-salad-recipe-with-easy-chipotle-mayo/