Creamy Street Corn Pasta Salad Recipe
Creamy Street Corn Pasta Salad combines the smoky, spicy flavors of street corn with a rich and tangy creamy dressing, tossed with tender pasta, fresh herbs, creamy avocado, and spicy cheddar cheese. Enhanced by a zesty lime mayo and a bold chili butter drizzle, this vibrant salad is perfect served warm or cold as a satisfying meal or side dish.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6-8 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-American Fusion
- Diet: Vegetarian
Ingredients
Scale
Dressing
- 1/3 cup sour cream
- 4 oz cream cheese (room temperature)
- 3/4 cup crumbled cotija cheese (or feta)
- 2 tbsp olive oil
- 1–2 garlic cloves, freshly grated
- 1 tbsp fresh chives, chopped
- Salt and pepper to taste
Salad
- 1/2 cup diced spicy cheddar cheese
- 2 cups grilled or roasted corn (can use fire roasted corn)
- 1/2 cup torn fresh basil
- 1/2 cup chopped fresh cilantro
- 1 avocado, diced
- 1 head romaine lettuce, shredded
- 1 lb short pasta (rotini, fusilli, or farfalle)
Chili Butter
- 4 tbsp salted butter
- 1/2–2 tsp cayenne pepper (adjust to taste)
- 2 tsp smoked paprika
- 2 tbsp chili powder
Lime Mayo Dressing
- 1/4 cup mayonnaise (or yogurt)
- 2 tbsp lime juice
Instructions
- Make the Dressing: In a large salad bowl, combine cream cheese, sour cream, olive oil, grated garlic, chopped chives, cotija or feta cheese, salt, and pepper. Mix well until creamy and well combined to create the flavorful base for the salad.
- Cook the Pasta and Combine Ingredients: Bring a pot of salted water to a boil. Cook the pasta until al dente according to package instructions, then drain. While still warm, toss the pasta with the prepared dressing in the large bowl. Add shredded romaine lettuce, grilled or roasted corn, diced spicy cheddar, torn basil, chopped cilantro, and diced avocado. Toss gently to evenly coat all ingredients with the dressing.
- Prepare the Chili Butter: In a skillet over medium heat, melt the butter until golden. Stir in chili powder, smoked paprika, cayenne pepper, and a pinch of salt. Cook the mixture for about one minute to bloom the spices, then remove from heat. This adds a smoky, spicy kick to the salad.
- Make the Lime Mayo Dressing: In a small bowl, whisk together mayonnaise (or yogurt), lime juice, and a pinch of salt until smooth. This tangy dressing will complement the chili butter and the creaminess of the salad.
- Serve and Enjoy: Serve the pasta salad warm or cold as desired. Drizzle with the lime mayo dressing and spoon over the chili butter for a bold finishing touch. Let the salad sit for several minutes to allow flavors to meld and deepen before serving.
Notes
- You can substitute feta cheese for cotija if you prefer a milder cheese flavor.
- Using fire-roasted corn saves time and adds smoky flavor, but fresh grilled corn works beautifully.
- Adjust cayenne pepper in the chili butter to control the spiciness according to your preference.
- The salad can be served warm or chilled; flavors develop more fully if it sits for 30 minutes before serving.
- This dish pairs well with grilled meats or can be enjoyed as a hearty vegetarian main course.
Keywords: street corn pasta salad, creamy pasta salad, Mexican pasta salad, summer pasta salad, chili butter pasta, avocado pasta salad, cotija cheese salad
Find it online: https://biteandenjoy.com/creamy-street-corn-pasta-salad-recipe/
