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Flavorful Big Batch Street Corn Pasta Salad with Chipotle Dressing

street corn pasta salad - featured image
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A colorful and smoky pasta salad featuring sweet corn and a creamy chipotle dressing, perfect for summer parties and crowd-pleasing gatherings.

Ingredients

Scale
  • 1 pound (450g) rotini or fusilli pasta
  • 4 cups corn kernels (about 5–6 ears fresh or frozen)
  • 1 medium red bell pepper, diced
  • ½ medium red onion, finely chopped
  • ½ cup chopped fresh cilantro
  • ½ cup mayonnaise
  • ¼ cup Greek yogurt (can substitute with dairy-free coconut yogurt)
  • 2 chipotle peppers in adobo sauce plus 1 tablespoon adobo sauce (adjust to taste)
  • 2 tablespoons fresh lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • Salt and black pepper to taste
  • Optional: ½ cup crumbled queso fresco or feta cheese
  • Optional: 2 green onions, thinly sliced

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 pound rotini pasta and cook according to package directions (8-10 minutes) until al dente. Stir occasionally to prevent sticking. Drain and rinse under cold water until cool. Set aside.
  2. If using fresh corn, shuck ears and remove kernels. Heat a skillet or grill pan over medium-high heat, add corn kernels, and cook for 5-7 minutes until slightly charred and fragrant. (Optional step for smoky flavor.)
  3. In a food processor or blender, combine mayonnaise, Greek yogurt, chipotle peppers with adobo sauce, lime juice, garlic, cumin, salt, and pepper. Blend until smooth and creamy. Adjust heat or lime juice as needed.
  4. In a large mixing bowl, combine cooled pasta, charred corn, diced red bell pepper, chopped red onion, and cilantro. Toss gently to mix.
  5. Pour the chipotle dressing over the salad and toss until evenly coated. Fold in queso fresco or feta cheese and garnish with sliced green onions if using.
  6. Cover and refrigerate for at least 30 minutes to let flavors meld. Stir gently before serving and adjust seasoning if necessary.

Notes

Do not overcook pasta to avoid mushiness. Char the corn for extra smoky flavor but it’s optional. Adjust chipotle heat gradually. Blend dressing for smooth texture. Salad tastes better after chilling for at least 30 minutes or overnight. Use fresh lime juice for best flavor. For gluten-free, substitute pasta with gluten-free or chickpea pasta. Vegan version possible by swapping mayo and yogurt with plant-based alternatives and omitting cheese.

Nutrition

Keywords: pasta salad, street corn, chipotle dressing, summer party, easy recipe, crowd-pleaser, smoky, creamy, vegetarian, gluten-free option

Find it online: https://lumalunch.com/flavorful-big-batch-street-corn-pasta-salad-with-chipotle-dressing-recipe-for-easy-summer-parties/