Description

Sweet Corn & Red Pepper Pasta Salad is a vibrant, flavorful, and easy-to-make dish combining roasted corn, red bell peppers, black beans, shredded chicken, and creamy avocado with a zesty elote-inspired dressing.

Ingredients

4 cups roasted corn (about 4 cobs)

2½ cups small pasta (uncooked, any small shape like penne or fusilli)

1 15 oz can black beans, drained

1 small red bell pepper, diced

1 small jalapeño, diced (optional)

¼ cup green onions, diced

2 cups shredded rotisserie chicken

⅓ cup cotija cheese or Cabot/Tillamook alternatives

1 small avocado, cubed

1 lime, sliced for garnish

2 Tbsp fresh cilantro, chopped

Elote Dressing:

2 limes, juiced

⅓ cup mayonnaise

⅓ cup plain Greek yogurt (Cabot/Tillamook yogurt alternatives)

2 Tbsp Sriracha (Texas Pete® Original Hot Sauce, Crystal® Hot Sauce, or Sriraja Panich Hot Sauce)

½ bunch fresh cilantro

½ tsp cumin

½ tsp chipotle powder

½ tsp garlic powder

¼ tsp salt

¼ tsp pepper

½ tsp dried oregano

2–3 Tbsp water to thin the dressing

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Instructions

2. Char the corn on the cob or skip if using frozen corn. Shuck and roast or grill until lightly charred.

3. Cook pasta according to package instructions until al dente, then rinse under cold water.

4. Dice red bell pepper, jalapeño, and green onions. Shred the rotisserie chicken. Cube avocado. Prepare cilantro and lime wedges.

5. Add all dressing ingredients to a food processor and blend until smooth, adding water to thin if necessary.

6. In a large bowl, combine pasta, roasted corn, vegetables, black beans, chicken, cheese, and avocado.

7. Pour 3/4 of the dressing over the salad and gently mix until evenly coated. Reserve remaining dressing for garnish.

8. Garnish with lime wedges, extra cilantro, and a drizzle of dressing. Optionally sprinkle Tajín spice over the top.

9. Serve at room temperature or chilled.

10.

Notes

Taste the dressing before pouring over the salad and adjust for spice or tang as desired.

Use pre-roasted frozen corn and rotisserie chicken to save time.

For a lighter version, reduce cheese or avocado or replace some mayonnaise with Greek yogurt.

Store leftovers in an airtight container in the fridge for up to 4 days.

Add a dash of Tajín for extra flavor if desired.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Mixing and roasting
Cuisine: American