Ingredients
4 ears spiralized sweet corn (grilled or roasted)
1 lb pasta (gluten-free optional)
1 large red onion (finely chopped)
1 pint cherry tomatoes (halved)
½ cup fresh cilantro (chopped)
1 large avocado (sliced, added before serving)
½ cup Parmesan cheese (optional or vegan alternative)
2 large limes (1 for crema, 1 for zest)
1 dried chipotle pepper or 2 tbsp adobo sauce
¼ cup olive oil
1 tbsp vinegar (apple cider or white wine)
Salt and pepper to taste
Instructions
Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain
Grill or roast sweet corn (spiraled) until slightly charred
In a small bowl, blend Parmesan, juice of 1 lime, 1 tbsp vinegar, and 2 tbsp olive oil to make lime crema
Pulse chipotle pepper (or adobo sauce) in a spice blender, mix with ½ cup olive oil remaining
In a large bowl, combine cooked pasta, grilled corn, red onion, cherry tomatoes, and cilantro
Add chipotle oil dressing and toss until fully coated
Top with lime crema, avocado slices, and lime zest just before serving
Notes
Use pre-cooked spiralized sweet corn if available
Adjust chipotle quantity for milder heat
Store in an airtight container if not using Parmesan (avocado adds fridge life)
Add chopped chili or jalapeno for extra spice
- Prep Time: 25
- Cook Time: 10
- Category: Meals
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg