chipotle street corn dip pasta salad
A spicy, creamy summer mainstay. Cook up some brats (veggie or meat-based) and you've got yourself an ideal grilling meal.
Ingredients
- 1 lb short-cut pasta
- 3 ears yellow corn, shucked
- 2 cups shredded romaine lettuce
- 1/2 cup fresh cilantro, chopped
- 1/2 cup pepper jack cheese, cubed
- 1 avocado, chopped
- 1 serrano pepper, sliced
chipotle dressing
- 1/2 cup vegan or regular mayonnaise
- 1/4 cup plain whole milk Greek yogurt, or sour cream
- 4 oz cotija cheese, crumbled (or feta)
- 2 tbsp lime juice
- 2 chipotle peppers, chopped
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and run under cool water to stop the cooking process.
- Meanwhile, heat a grill pan, grill, or cast iron skillet to medium-high. Char the corn cobs for 8-10 minutes, turning every 2 minutes or so. Move to a cutting board and let cool enough to handle, then use a sharp serrated knife to slice off the kernels.
- In a bowl, combine the mayonnaise, yogurt/sour cream, cotija, lime juice, chipotle peppers, and a pinch of salt and pepper.
- Add the pasta to a large mixing bowl along with the corn, lettuce, cilantro, pepper jack, avocado, and serrano pepper. Toss with the dressing until combined.
- Divide into bowls and serve with extra limes, cilantro, and/or basil, as desired.
Notes
*To make ahead: If prepping ahead of time, toss all the pasta salad ingredients together except the avocado. Add the avocado upon serving.