Introduction

Creamy Street Corn Pasta Salad is a vibrant and flavorful dish that combines the best of fresh grilled corn, creamy cheeses, and fragrant herbs with a spicy kick. Perfect for warm weather gatherings or a satisfying weeknight meal, this salad offers a delightful mix of textures and bold tastes.

The image shows a white bowl filled with a pasta dish featuring three main layers. The bottom layer is made of short, curly pasta that is pale yellow with a slightly shiny texture. Scattered on top of the pasta is a layer of bright yellow grilled corn kernels, some with charred brown spots. The top layer is decorated with white crumbled cheese, fresh dark green basil leaves, and wedges of light green avocado. There is a white marbled surface beneath the bowl with some basil leaves and a lime wedge around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the dressing:

1/3 cup sour cream
4 oz cream cheese, room temperature
3/4 cup crumbled cotija cheese (or feta for a milder taste)
2 tbsp olive oil
1-2 grated garlic cloves
1 tbsp chopped fresh chives
Salt and pepper to taste

For the salad:

1/2 cup diced spicy cheddar cheese
2 cups grilled or roasted corn
1/2 cup torn fresh basil
1/2 cup chopped fresh cilantro
1 diced avocado
1 head shredded romaine lettuce
1 lb short pasta (such as rotini, fusilli, or farfalle)

For the chili butter:

4 tbsp butter (preferably salted)
1/2-2 tsp cayenne pepper, to taste
2 tsp smoked paprika
2 tbsp chili powder

For the lime mayo dressing:

1/4 cup mayonnaise
2 tbsp lime juice

Instructions

Step 1: In a large salad bowl, combine the sour cream, cream cheese, olive oil, grated garlic, chopped chives, and crumbled cotija cheese. Season with salt and pepper, then mix well to create the dressing.
Step 2: Bring a pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain the pasta and immediately toss it with the prepared dressing in the salad bowl.
Step 3: Add the shredded romaine lettuce, grilled corn, diced spicy cheddar, torn basil, chopped cilantro, and diced avocado to the bowl. Toss gently to combine all ingredients evenly.
Step 4: In a skillet over medium heat, melt the butter until golden. Stir in chili powder, smoked paprika, cayenne pepper (adjust to taste), and a pinch of salt. Cook for another minute to let the spices bloom, then remove from heat.
Step 5: In a small bowl, whisk together mayonnaise and lime juice with a pinch of salt to make the lime mayo dressing.
Step 6: Serve the salad either warm or cold. Drizzle with lime mayo and spoon over the chili butter. Let the salad rest for a few minutes to allow flavors to develop before enjoying.

Tips & Variations

Substitute cotija cheese with feta for a creamier and milder flavor.
Use frozen fire-roasted corn for convenience without sacrificing taste.
Adjust cayenne pepper in the chili butter according to your preferred spice level.
Add grilled chicken or black beans for extra protein and heartiness.
For a lighter version, replace mayonnaise with Greek yogurt in the lime dressing.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 3 days. Keep the chili butter and lime mayo dressing separate and add them just before serving to preserve their flavors and textures. Reheat gently if serving warm, or enjoy cold directly from the fridge.

How to Serve

A bowl filled with three main layers is shown: the bottom layer is spiral-shaped pasta with a light beige color, mixed with green spinach leaves scattered throughout. On top of that, there is a layer of roasted corn kernels, some with charred black spots, and small dollops of white crumbly cheese. The dish is garnished with fresh green basil leaves and two pieces of sliced avocado that have a smooth, light green texture. The bowl is white and sits on a white marbled surface with some basil leaves and lime wedges placed around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pasta salad ahead of time?

Yes, you can prepare the pasta salad a few hours in advance. For best results, toss the pasta with the dressing and keep the fresh ingredients and toppings separate until serving to maintain their texture and freshness.

What type of pasta works best for this salad?

Short pasta shapes like rotini, fusilli, or farfalle work best because they hold the creamy dressing well and mix easily with the other ingredients.