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Creamy Street Corn Pasta Salad Recipe with Easy Chipotle Ranch Dressing

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A creamy, smoky, and slightly spicy pasta salad featuring grilled street corn and a homemade chipotle ranch dressing. Perfect for quick weeknight dinners, casual gatherings, and potlucks.

Ingredients

Scale
  • 12 ounces rotini or fusilli pasta
  • 3 to 4 ears fresh corn, grilled and kernels cut off (or 2 cups frozen corn, thawed)
  • 1 medium red bell pepper, diced
  • 3 green onions, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • For the chipotle ranch dressing:
  • 1/2 cup mayonnaise
  • 1/3 cup buttermilk (or plain yogurt as a lighter option)
  • 1 tablespoon fresh lime juice
  • 1 to 2 chipotle peppers in adobo sauce, minced
  • 1 garlic clove, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • Optional add-ins: crumbled cotija cheese, diced avocado

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini or fusilli pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside in a large mixing bowl.
  2. While pasta cooks, preheat your grill or grill pan over medium-high heat. Brush the corn ears with a little oil and grill, turning occasionally, until lightly charred on all sides, about 8-10 minutes. Once cool enough to handle, cut the kernels off the cob with a sharp knife. If using frozen corn, skip the grill and quickly roast kernels in a hot skillet until slightly browned.
  3. In a medium bowl, whisk together 1/2 cup mayonnaise, 1/3 cup buttermilk, 1 tablespoon lime juice, 1 minced chipotle pepper, 1 minced garlic clove, 1 teaspoon smoked paprika, and 1/2 teaspoon cumin. Season with salt and pepper to taste. Adjust chipotle or lime as desired.
  4. Add the grilled corn kernels, diced red bell pepper, sliced green onions, and chopped cilantro to the cooled pasta. Pour the chipotle ranch dressing over the top and toss gently to coat everything evenly.
  5. Cover and refrigerate the salad for at least 30 minutes to let the flavors meld. Before serving, give it a quick stir and add optional crumbled cotija cheese or diced avocado if desired. Serve cold or at room temperature.

Notes

Do not overcook the pasta; al dente texture is best. Grill the corn to add smoky flavor. Make the dressing ahead to allow flavors to meld. Adjust chipotle peppers to control spice level. Toss salad gently to avoid breaking pasta or mashing corn kernels. For gluten-free, substitute pasta with gluten-free options. Dressing can be made with yogurt or vegan mayo for lighter or dairy-free versions.

Nutrition

Keywords: pasta salad, street corn, chipotle ranch, creamy pasta salad, grilled corn, summer salad, easy pasta salad, barbecue side dish

Find it online: https://juliamadeit.com/creamy-street-corn-pasta-salad-recipe-with-easy-chipotle-ranch-dressing/