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A grilled corn pasta salad with a creamy spicy chipotle dressing.

Grilled Corn Pasta Salad Recipe with Chipotle

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    15 mins

  • Cooking

    15 mins

30 minutes Fusion Rice or Noodle Vegetable Salad Lunch Dinner

Level up your salad game with this corn pasta salad recipe, featuring a creamy spicy dressing with pasta, corn, and plenty of other fresh veggies.

 

This pasta salad packs in a ton of flavor thanks to the dressing. Featuring smoky chipotle peppers, creamy Lee Kum Kee Sriracha Mayo, and complex heat from Chiu Chow Style Chili Crisp Oil, it goes perfectly with all of the veggies. Fresh corn adds a pop of texture, bell peppers add a fresh crunch, and green onions add a vibrant aroma to the corn pasta salad. It's further rounded out by black beans, which also add protein to make this a complete vegetarian entree!

What You Will Need

Ingredients

  • 8 oz. rotini or fusilli pasta
  • 1 Tbsp. olive oil
  • 2 ears corn, husked
  • 1 red bell pepper, diced
  • 1 15 oz. can black beans, drained and rinsed
  • 2 green onions, sliced
  • ¼ cup chopped cilantro
  • Crumbled cotija or queso fresco cheese, for topping

Dressing

  • 1 chipotle pepper in adobo, minced (plus 1 tsp. adobo sauce)
  • ⅓ cup Lee Kum Kee Sriracha Mayo Dressing/Spread
  • 1 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil (plus more to taste)
  • 1 Tbsp. fresh lime juice
  • ½ tsp. smoked paprika
  • Salt and pepper, to taste

Made with
Lee Kum Kee products

Bottle of Lee Kum Kee Sriracha Mayo, a creamy and spicy mayonnaise perfect for sandwiches, burgers, and dipping sauces.

Sriracha Sauces, Chili Sauces

Sriracha Mayo (Cage-Free Eggs & Gluten-Free)
Jar of Lee Kum Kee Chili Crisp Oil, a crunchy, spicy chili oil perfect for adding heat and texture to any dish

Chili Sauces

Chiu Chow Chili Crisp Oil

How to make it

  1. Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain, rinse with cool water, and toss with 1 Tbsp olive oil. Set aside.

  2. Heat a grill or grill pan over medium-high. Grill corn until charred in spots, turning occasionally, about 10 minutes. Let cool slightly, then slice kernels off the cob.

  3. In a small bowl, whisk together Lee Kum Kee Sriracha Mayo, Lee Kum Kee Chiu Chow Style Chili Crisp Oil, lime juice, smoked paprika, minced chipotle pepper, adobo sauce, and a pinch of salt and pepper.

  4. In a large bowl, combine cooked pasta, grilled corn kernels, diced red bell pepper, black beans, green onions, and cilantro. Pour the dressing over and toss until well coated.

  5. Taste and adjust seasoning. For extra heat, drizzle more Chiu Chow chili crisp oil on top and finish with crumbled cotija or queso fresco. Serve chilled or at room temperature.

     

    Check out more pasta salad recipes on our salad recipes page! 

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