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Chipotle & Roasted Corn Pasta Salad

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8
Author The Farm Chicks

Ingredients

  • 2 tablespoons vegetable oil
  • 1/2 large onion diced
  • 1 -12 ounce package frozen corn
  • 1 pund uncooked short pasta
  • 1 cup mayonnaise
  • 1 1/2 tablespoons cilantro fresh from a tube
  • 1 small can chipotle peppers in adobo sauce
  • 1/3 cup sour cream

Instructions

  1. Preheat oven to 400 degrees F.
  2. In a medium bowl, combine frozen corn, onion, and oil. Spread corn mixture in and even layer on an ungreased baking sheet. Bake for 20 to 25 minutes, until onions and corn begin to brown. Remove from oven;set aside.
  3. While corn is roasting, boil pasta according to package directions. Drain pasta, and rinse under cool water; set aside.
  4. In a food processor, puree the entire contents of the chipotle peppers can. Add two tablespoons of puree to a large mixing bowl. Reserve remaining puree.
  5. Add mayonnaise, cilantro, and sour cream to chipotle puree; mix until well blended. Add pasta and corn mixture to chipotle dressing; mix until pasta is well coated in dressing. Serve immediately or refrigerate until ready to eat.

Recipe Notes

This pasta has quite a kick to it. I would recommend starting with 1 tablespoon of chipotle puree and adding more based on your taste. You can always add a bit more sour cream to the dressing to cool things down too.