Description
A vibrant fusion of roasted corn, creamy avocado vinaigrette, and smoky chipotle flavors. Short pasta, charred kernels, and crispy tortilla bits unite in a bold, balanced salad that celebrates Mexican and Italian culinary traditions.
Ingredients
300g orecchiette pasta (durum wheat)
8 ears fresh sweet corn
1 cup diced avocado
1 chipotle pepper in adobo (halved)
2 tbsp adobo sauce
1 chipotle chili (toasted, for vinaigrette)
1 lime (zested and juice)
1 tsp cumin
1 tsp smoked paprika
1/2 cup crumbled cotija cheese
1 cup crispy tortilla bits
1/4 cup chopped fresh cilantro
1 tbsp olive oil
Salt and black pepper to taste
Instructions
Toast the chipotle chili in a dry skillet for 1-2 minutes per side until fragrant
Blitz chili with avocado, chipotle in adobo, lime zest, juice, cumin, and smoked paprika in a food processor until smooth
Add 1 tbsp oil and pulse to combine
Boil pasta according to package instructions, drain slightly undercooked
Grill corn over high heat until char marks form, then cut kernels from cobs
Combine warm pasta, vinaigrette, and corn in a large bowl
Toss with tortilla bits, cilantro, and cotija cheese
Season to taste
Notes
Substitute penne or farfalle pasta if unavailable
Use frozen roasted corn if fresh is not in season
Add a handful of radishes for extra crunch
Store leftovers in an airtight container for up to 2 days
- Prep Time: 25
- Cook Time: 35
- Category: Dinner
- Method: Boiling, Grilling, Blending
- Cuisine: Mexican-American fusion
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 420
- Sugar: 4g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 25mg