Ingredients
Scale
- 1 cup mayonnaise
- ½ cup sour cream
- 3 tablespoons lime juice
- 2 chipotle pepper packed in adobo sauce, chopped
- 1½ teaspoons adobo sauce
- 1 tablespoon vegetable oil
- 16 ounces frozen or fresh corn about 4 ears
- 1 lb. uncooked cavatappi pasta
- 4 green onions thinly sliced
- 1 small jalapeno, deveined and minced
- ½ bunch cilantro, finely chopped about ½ cup
- ½ cup cotija cheese
- salt to taste
- freshly ground black pepper to taste
Instructions
- Whisk together the mayonnaise, sour cream, lime juice, chopped chipotle peppers, and adobo sauce.
- Heat vegetable oil in a large cast-iron skillet over medium heat, then add the corn and cook until browned and charred, stirring occasionally.
- Cook the cavatappi pasta according to package instructions until al dente, then drain well.
- In a large serving bowl, combine the pasta, charred corn, green onions, minced jalapeno, chopped cilantro, and cotija cheese.
- Pour the dressing over the salad and toss well to combine.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
You can adjust the amount of chipotle peppers based on your spice preference.
For a vegan option, substitute mayonnaise and sour cream with plant-based alternatives.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Stir-fry
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg