Chipotle Ranch Street Corn Pasta Salad
Chipotle Ranch Street Corn Pasta Salad takes all the vibrant, bold flavors of Mexican street corn and transforms them into a hearty, colorful pasta dish. With smoky chipotle ranch, sweet fire-roasted corn, and a dairy-free almond cotija, every bite is creamy, zesty, and full of texture. This plant-based recipe is perfect for summer gatherings, meal prep, or as a standout side dish that doubles as a main course.
Before You Get Started
For the best flavor, prepare the almond cotija and chipotle ranch dressing first so they’re ready to toss into the salad. Make sure your pasta is cooked and cooled before mixing to prevent the dressing from becoming too thin. If possible, let the salad chill overnight—this allows the flavors to fully meld together.
What You Need To Make Chipotle Ranch Street Corn Pasta Salad
You’ll find the exact ingredient amounts in the recipe card, but here’s what you’ll need:
- Blanched almonds, lemon, and salt (for almond cotija)
- Chipotle peppers in adobo and vegan ranch dressing (for dressing)
- Cavatapi pasta
- Fire-roasted corn
- Red bell peppers
- Black beans
- Red onion
- Fresh cilantro
- Lacinato kale
- Salt and pepper
How To Make Chipotle Ranch Street Corn Pasta Salad
- Make the almond cotija by pulsing blanched almonds, lemon juice, and salt in a food processor until it resembles grated cheese. Set aside.
- Blend chipotle peppers with vegan ranch dressing until smooth. Chill until ready to use.
- In a large bowl, combine pasta, corn, bell peppers, black beans, red onion, cilantro, and kale. Season with salt and pepper.
- Pour the chipotle ranch dressing over the salad and toss to coat.
- Add almond cotija, mix lightly, and chill overnight for best flavor. Fold in extra cotija just before serving.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, it’s even better when made the night before so the flavors have time to blend.
Is there a gluten-free option?
Swap the cavatapi pasta for your favorite gluten-free pasta variety.
Can I use regular cotija instead of almond cotija?
Absolutely, if you’re not keeping it vegan, traditional cotija works perfectly
Chipotle Ranch Street Corn Pasta Salad
Ingredients
Almond Cotija
- ½ cup blanched almonds
- Juice of 1 lemon
- ¼ teaspoon salt
- Add all ingredients to a food processor and pulse until a fine crumble forms similar to grated cotija cheese. Set aside or refrigerate until ready to use.
Chipotle Ranch Dressing
- 2 chipotle peppers in adobo sauce
- 1 ½ cups vegan ranch dressing
- Blend the chipotle peppers with the vegan ranch dressing until smooth. Refrigerate until ready to use.
For the Salad
- 1 lb 16 oz cavatapi pasta, cooked and chilled or at room temperature
- 32 ounces roughly 6 cups frozen fire- roasted corn, cooked
- 2 red bell peppers thinly sliced
- 2 15 oz cans black beans, drained and rinsed
- ½ red onion thinly sliced
- ½ cup chopped fresh cilantro
- 1 bunch Lacinato kale roughly chopped (about 3–4 cups)
- Salt to taste
- Pepper to taste
- 1 batch Chipotle Ranch Dressing
- 1 batch Almond Cotija
Instructions
- In a large mixing bowl, combine the pasta, corn, bell peppers, black beans, red onion, cilantro, and kale. Season with salt and pepper to taste. Pour in the chipotle ranch dressing and toss well to coat.
- Top with almond cotija and mix lightly. Chill overnight before serving to allow flavors to marinate. For best results, reserve almond cotija and fold it in fresh before packing.