Roasted Corn Pasta Salad

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Total Time
15 mins
30 mins

I received this from the chef at my favorite restaurants. I now make this at home and for potlucks. This recipe is a downsized version of the restaurant version so some amounts may require slight adjustments.

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  1. Combine corn, onions, butter and oil and roast in a 400 degree oven until onions are translucent and tender. Remove from oven and cool in refrigerator.
  2. Cook fusilli as directed and cool under running water.
  3. Combine cilantro, chipotle and mayo in food processor and puree.
  4. Mix fusilli, corn/onion mix and puree ingredients. Add salt to taste.
  5. Chipotle puree is canned chipotle peppers usually found in the Mexican section of most grocery stores. Before using place the contents of the can in a food processor and puree well.