This creamy pasta salad with roasted poblano peppers, grilled corn, and spicy chipotle peppers finished with umami packed cotija cheese is the perfect summer BBQ pasta salad to impress your guests! Plus one special secret ingredient….
What is this so called secret ingredient you ask?
Come on, you guys know I wouldn’t be able to resist adding a little meaty goodness to this creamy pasta salad.
The chorizo adds the perfect touch to an already close to perfect creamy pasta salad.
The roasted corn and poblano peppers, along with the smoky chipotle peppers and chorizo make for the most delicious macaroni salad for that summer BBQ.
Plus, guys, this recipe only takes a few minutes to make. And that’s even if you don’t have the corn and peppers roasted yet.
Next time you’re headed to a BBQ and need to whip up a quick dish, this creamy pasta salad is perfect. It’s easy to make and absolutely delicious!
**This pasta salad would be awesome served with these Instant BBQ Ribs made in under 60 minutes right in the Instant Pot, then caramelized to gooey goodness right on the grill!**
And people are going to love it. That is, if it even makes it to the BBQ!
You should be able to get the ingredients at your local grocery store.
The chipotle peppers typically come in a can or jar with adobo sauce. For this recipe, you want the adobo sauce that the peppers are packed in. While they should be at your local store, you can also pick them up on Amazon HERE (affiliate link – I earn a small commission to help pay for coffee to keep me motivated to run this site).
How to Make this Creamy Mexican Pasta Salad
To make the grilled corn, remove the husks and silk. Heat the grill to 400 degrees and place the corn directly on the grill. Cook, flipping every 2-3 minutes for about 6-8 minutes, or until kernels start to toast.
To roast the poblano peppers, place them directly on a hot grill (I recommend roasting them with the corn). Cook until the skin is blistered on all sides. Remove and set aside to cool. Once cool, peel the skin, remove the seeds and dice.
To cook the chorizo, place in a skillet over medium high heat and cook until browned.
Once you’ve prepared your ingredients, add them all to a large bowl and mix well to combine. Using your hands will be much easier, and you’ll be less likely to smash the pasta. Add salt to taste is necessary (the cheese has a lot of salt, so taste it first).
*For a creamier pasta salad, increase the amount of sour cream used*
Garnish with some fresh cilantro and crumbled cotija cheese.
Trying to plan for that first summer BBQ? Check out these other recipe:
Did you make this creamy Mexican pasta salad? Leave a comment below and let me know how you liked it!
This creamy pasta salad is made with roasted poblano peppers, grilled corn, smoky chipotle peppers and chorizo for a perfect flavor packed summer BBQ dish!
- 8 oz. macaroni, cooked and drained
- 2 ears corn, grilled and removed from husk
- 2 poblano peppers, roasted, peeled and diced
- 1 tbsp. chipotle pepper sauce, adobo sauce
- 6 oz. pork chorizo, browned
- 1 tbsp. fresh lime juice
- 1/4 red onion, diced
- 1/4 cup cilantro, chopped
- 3/4 cup sour cream
- 4 oz. Cotija cheese, crumbled
- Combine all ingredients in a large bowl and mix until well combined. For a creamier macaroni salad, add more sour cream.
- Garnish with fresh cilantro and crumbled cotija cheese. Best served immediately at room temperature.
- Remove the husks and silk. Heat the grill to 400 degrees and place the corn directly on the grill. Cook, flipping every 2-3 minutes for about 6-8 minutes, or until kernels start to toast.
Place them directly on a hot grill (I recommend roasting them with the corn). Cook until the skin is blistered on all sides. Remove and set aside to cool. Once cool, peel the skin, remove the seeds and dice.
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