Description
A zesty pasta salad blending roasted corn, lime crema, chipotle, and avocado. Smoky, creamy, and refreshing—perfect for casual meals.
Ingredients
12 oz (340g) whole wheat or regular pasta
4 ears of corn, husks removed
1/2 cup sour cream
1/4 cup mayonnaise
2 limes (juice)
1 clove garlic
1/2 cup chopped cilantro
1 ripe avocado, diced
1–2 chipotle peppers in adobo sauce (adjust to taste)
Instructions
Cook pasta al dente and drain
Preheat oven to 400°F (200°C); roast corn for 20–25 minutes until charred
Blend sour cream, mayonnaise, lime juice, and garlic into a smooth crema
Add roasted corn kernels, avocado, and cilantro to cooked pasta
Drizzle lime crema into the pasta
Stir in chipotle peppers (optional: reserve some for garnish)
Season with salt and pepper
Notes
Use frozen/canned corn if fresh unavailable
Substitute Greek yogurt for mayonnaise in crema
Add banana or mango instead of avocado for sweetness
Double lime crema for extra zing
Kirnitz Recommend: roast corn directly on baking sheet, not in husks
- Prep Time: 20
- Cook Time: 15
- Category: Lunch
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 1/3 cups (plated)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 5g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 20mg