Creamy Street Corn Pasta Salad

Why You’ll Love This Recipe

I love this pasta salad because it’s the perfect blend of creamy, tangy, and spicy flavors. The creamy cheese dressing coats the pasta and vegetables, while the chili butter adds a savory heat that brings everything together. The fresh herbs, sweet corn, and creamy avocado add balance and texture, making every bite a delightful experience. It’s a fun and flavorful dish that’s easy to make, and it’s great for potlucks, BBQs, or a quick meal at home.

Ingredients

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 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Creamy Cheese Dressing: In a large salad bowl, combine the room temperature cream cheese, sour cream, olive oil, grated garlic, chopped chives, salt, pepper, and crumbled cotija or feta cheese. Mix well until smooth and creamy.

Cook the Pasta: Cook the short pasta until al dente, following the package instructions. Drain and immediately toss the hot pasta with the creamy cheese dressing in the salad bowl. This will allow the pasta to absorb the flavors of the dressing.

Add the Vegetables: To the pasta, add the shredded romaine lettuce, grilled or roasted corn, torn fresh basil, chopped cilantro, diced spicy cheddar cheese, and diced avocado. Toss everything thoroughly to combine.

Make the Chili Butter: In a skillet over medium heat, melt the salted butter until golden. Stir in the smoked paprika, chili powder, cayenne pepper (adjust to your heat preference), and a pinch of salt. Cook for one minute to allow the spices to bloom, then remove from heat.

Make the Lime Mayo Dressing: In a small bowl, mix together the mayonnaise (or yogurt) with fresh lime juice and a pinch of salt until well combined.

Serve and Enjoy: Serve the pasta salad warm or chilled, depending on your preference. Drizzle the lime mayo dressing over the top and add a generous spoonful of the chili butter. Let the salad sit for a few minutes for the flavors to meld, then enjoy!

Servings and Timing

Servings: 4 servings

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Variations

Add Protein: To make the salad more filling, I sometimes add grilled chicken, shrimp, or even black beans for a vegetarian option.

Gluten-Free Option: For a gluten-free version, simply use gluten-free pasta.

More Spice: If I like my food spicier, I increase the cayenne pepper in the chili butter or add jalapeño slices to the salad.

Vegan Version: For a vegan option, you can substitute the cream cheese and mayo with plant-based alternatives and use a dairy-free cheese.

Storage/Reheating

This pasta salad can be stored in an airtight container in the fridge for up to 2 days. If you plan to store it, keep the chili butter and lime mayo dressing separate to maintain their freshness.

You can serve it cold or gently warm it up in the microwave, adding a little extra butter or dressing if needed.

FAQs

Can I make this pasta salad ahead of time?

Yes! This salad is actually great for making ahead. The flavors will continue to meld as it sits in the fridge. Just be sure to store the chili butter and lime mayo dressing separately and drizzle them over the salad just before serving.

Can I use frozen corn instead of fresh?

Yes, you can use frozen corn if fresh corn isn’t available. Just make sure to thaw and sauté it for a few minutes to bring out its sweetness and flavor.

What other cheese can I use in this recipe?

If cotija or feta is unavailable, you can substitute it with other crumbled cheeses like queso fresco, ricotta salata, or even a sharp cheddar for a bolder flavor.

Can I adjust the spiciness of the chili butter?

Absolutely! If you prefer a milder flavor, start with less cayenne pepper or skip it altogether. You can always taste the chili butter and add more if you want it spicier.

How can I make this recipe without mayo or yogurt?

If you’re not a fan of mayo or yogurt, you can make a creamy dressing using mashed avocado or a cashew cream for a dairy-free and lighter alternative.

Conclusion

The Creamy Street Corn Pasta Salad is an explosion of flavors that’s both fun and satisfying. From the creamy, cheesy dressing to the smoky chili butter and tangy lime mayo, every bite is a treat. It’s a perfect dish for summer barbecues, family gatherings, or whenever you want to enjoy a dish that’s packed with bold flavors and textures. Whether served warm or cold, this pasta salad is guaranteed to be a hit!

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