Chipotle Corn Pasta Salad
Brighten up your summer with our chipotle corn pasta salad. Made with simple ingredients like noodles, corn, bell peppers, and chipotle, this smoky spicy pasta salad is perfect for BBQs, potlucks, and more!
Corn Pasta Salad
- 8 oz fusilli pasta (or similar shape)
- 2 ears corn
- 1 yellow, orange, or red bell pepper chopped
- 2 scallions sliced
- 12 oz small tomatoes sliced
- ½ cup cilantro chopped
- salt and pepper to taste
Add water to a medium-sized and large-sized pot and bring to a boil. In the medium-sized pot, add a generous amount of salt and cook the pasta according to package instructions. In the large pot, add two ears of shucked corn and boil for 8 minutes. Drain and rinse the pasta once fully cooked, add to a large bowl and refrigerate to cool for about 30 minutes.
Meanwhile, add all of the ingredients for the chipotle lime dressing into a blender or food processor and process until combined
Once the corn is cooked, remove with tongs and heat a seasoned cast-iron skillet. Char the ears of corn for a few minutes each all the way around the cob. Add to the fridge to cool.
Once the pasta is cool, remove from the refrigerator and add the dressing. Use tongs to lightly move the dressing around ensuring an even coat. If the dressing is too thick, add a tablespoon or so of water to thin it out to get more coverage.
Remove corn from the refrigerator. It's ok if they're still a little warm so long as you can handle them. Carefully remove the corn from the cob and add to the pasta along with the chopped scallions, tomato, bell pepper, and cilantro. Generously season with salt and pepper and serve.
Nutrition is an estimate and does not include salt or optional ingredients.
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Serving: 283g | Calories: 408kcal | Carbohydrates: 66g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 95mg | Potassium: 450mg | Fiber: 6g | Sugar: 13g | Vitamin A: 2620IU | Vitamin C: 73mg | Calcium: 19mg | Iron: 1mg