Description
This Creamy Street Corn Pasta Salad is a vibrant, flavorful dish combining tender pasta with grilled corn, fresh herbs, spicy cheddar, and creamy elements like cream cheese and cotija. Enhanced with a zesty lime mayo dressing and a smoky chili butter drizzle, it’s a perfect side or light main dish that balances creamy, tangy, and spicy notes beautifully.
Ingredients
Scale
For the Dressing:
- 4 ounces room temperature cream cheese
- 1/3 cup sour cream
- 2 tablespoons extra virgin olive oil
- 1-2 grated garlic cloves
- 1 tablespoon fresh chives, chopped
- Salt and pepper to taste
- 3/4 cup crumbled cotija or feta cheese
For the Salad:
- 1 pound of short pasta
- 1 head romaine lettuce, shredded
- 2 cups grilled or roasted corn (from 3-4 fresh ears)
- 1/2 cup fresh basil, torn
- 1/2 cup fresh cilantro, chopped
- 1/2 cup spicy cheddar cheese, diced
- 1 avocado, diced
For the Chili Butter:
- 4 tablespoons salted butter
- 2 teaspoons smoked paprika
- 2 tablespoons chili powder
- 1/2 to 2 teaspoons cayenne pepper (adjust to preference)
For the Lime Mayo Dressing:
- 1/4 cup mayonnaise or yogurt
- 2 tablespoons lime juice
- Pinch of salt
Instructions
- Make the Dressing: In a large salad bowl, combine the cream cheese, sour cream, olive oil, grated garlic, chopped chives, and crumbled cotija or feta cheese. Season with salt and pepper to taste, mixing until smooth and creamy.
- Cook the Pasta and Combine Ingredients: Bring a large pot of salted water to a boil. Cook the short pasta until al dente according to package instructions, typically 8-10 minutes. Drain the pasta and immediately toss it into the prepared dressing in the salad bowl. Add shredded romaine lettuce, grilled or roasted corn, torn basil leaves, chopped cilantro, diced spicy cheddar cheese, and diced avocado. Toss gently to combine all ingredients evenly.
- Prepare the Chili Butter: Heat a skillet over medium heat. Add salted butter and allow it to melt. Stir in smoked paprika, chili powder, cayenne pepper, and a pinch of salt. Cook for about one minute until fragrant, then remove from heat.
- Make the Lime Mayo Dressing: In a small bowl, whisk together mayonnaise or yogurt with lime juice and a pinch of salt until smooth and well combined. This will add a zesty contrast to the creamy and spicy elements.
- Serve and Enjoy: Serve the pasta salad either warm or chilled. Drizzle with the lime mayo dressing and top with a spoonful of the spicy chili butter. Let the flavors meld for a few minutes before serving for the best taste experience.
Notes
- You can substitute short pasta with rotini, penne, or farfalle for similar texture.
- Grilled or roasted corn can be replaced with canned corn, well drained, in a pinch.
- Adjust the cayenne pepper to control the heat level in the chili butter.
- The lime mayo dressing can be made ahead and stored in the fridge for up to 2 days.
- For a dairy-free version, use vegan cream cheese, sour cream, and cheddar alternatives, and substitute butter with vegan butter.
- Best served fresh but can be refrigerated for up to a day, though texture of avocado may slightly change.
