Description
A smoky, vibrant pasta salad fusing Mexican street corn with Italian rigatoni in a bold chipotle vinaigrette. Caramelized corn and epazote paste deliver authentic flavor, while avocado oil ensures a glossy finish. A quick, flavorful meal ready in 45 minutes.
Ingredients
12 oz Jaloro pasta
2 cups grilled corn kernels
3 tbsp chipotle adobo sauce
1 tbsp epazote paste
2 tbsp avocado oil
Instructions
Boil 6 cups salted water and cook pasta for 8-10 minutes
Sauté corn kernels in 1 tbsp avocado oil over medium heat until golden (5 minutes)
Whisk chipotle sauce with epazote paste and remaining oil until emulsified
Toss cooked pasta with chipotle vinaigrette until fully glazed
Notes
Use fresh/frozen corn for maximum sweetness
Chill pasta briefly before tossing to prevent sogginess
Add ice cubes to vinaigrette for thicker texture
Substitute Mexican oregano paste if epazote is unavailable
Replace chipotle sauce with sweet bell pepper for earthier flavor
Swap olive oil for avocado oil if needed
- Prep Time: 10
- Cook Time: 15
- Category: Lunch
- Method: Boiling/Sautéing
- Cuisine: Mexican fusion
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 5g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg