Description
This Creamy Street Corn Pasta Salad combines the fresh, smoky flavors of grilled corn with a zesty, creamy dressing and perfectly cooked short pasta. Enhanced with fresh herbs, spicy cheddar, and avocado, this vibrant salad is finished with a rich chili butter and lime mayo topping for a delicious and unique twist on traditional pasta salad. Perfect for warm-weather meals or potlucks, it’s a satisfying and flavorful dish ready in just 35 minutes.
Ingredients
Scale
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
Main Salad
- 1 pound 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
Chili Butter
- 4 tablespoons salted butter
- 2 teaspoons smoked paprika
- 2 tablespoons chili powder
- 1/2 to 2 teaspoons cayenne pepper, adjust to preference
- Salt to taste
Lime Mayo Dressing
- 1/4 cup mayonnaise or yogurt
- 2 tablespoons lime juice
- Salt to taste
Instructions
- Make the Dressing: In a large salad bowl, combine room temperature cream cheese, sour cream, olive oil, grated garlic, chopped chives, and crumbled cotija or feta cheese. Season with salt and pepper to taste. Mix until smooth and creamy. This dressing will flavor the entire salad.
- Cook the Pasta and Combine Ingredients: Bring a large pot of salted water to a boil. Add the short pasta and cook until al dente, according to the package instructions. Drain the pasta and immediately toss it in the prepared dressing in the salad bowl. Add shredded romaine lettuce, grilled or roasted corn, diced spicy cheddar, torn basil, chopped cilantro, and diced avocado. Toss gently to combine everything evenly.
- Prepare the Chili Butter: In a skillet over medium heat, melt salted butter until it becomes golden and fragrant. Stir in chili powder, smoked paprika, cayenne pepper (adjust amount to your spice tolerance), and a pinch of salt. Cook for about a minute to let the spices bloom, then remove the skillet from heat.
- Make the Lime Mayo Dressing: In a small bowl, combine mayonnaise or yogurt with fresh lime juice and a pinch of salt. Stir until smooth. This topping will add a fresh, tangy contrast to the spicy chili butter.
- Serve and Enjoy: You can serve the pasta salad warm or chilled. When ready to serve, drizzle the chili butter and lime mayo dressing on top. Let the salad sit a few minutes to meld the flavors before serving for the best taste experience.
Notes
- Use freshly grilled or roasted corn for the best smoky flavor.
- Adjust cayenne pepper to your preferred spice level.
- Avocado adds creaminess but can be omitted for a lighter salad.
- The salad can be made ahead and chilled, but add avocado fresh to avoid browning.
- Choose mayonnaise or yogurt in the lime dressing depending on desired richness.
