Creamy Street Corn Pasta Salad Recipe

Why You’ll Love This Recipe

This pasta salad is packed with flavors that take you straight to the streets of Mexico, thanks to the creamy cheese dressing, grilled corn, fresh herbs, and spicy butter topping. The addition of avocado makes it creamy and rich, while the lime mayo adds a zesty, tangy kick. Perfect for summer BBQs, picnics, or a fun dinner, this salad is not only easy to prepare but also incredibly delicious. Plus, it can be served warm or cold, making it versatile for any occasion!

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

1. 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 until smooth and well combined. Set aside.

2. Cook the Pasta & Combine the Salad:
   Cook the short pasta according to the package instructions until al dente. Drain the pasta and immediately toss it with the creamy cheese dressing in the salad bowl.
   Add the shredded romaine lettuce, grilled or roasted corn, torn fresh basil, chopped cilantro, diced spicy cheddar cheese, and diced avocado. Toss everything well to combine.

3. 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 desired spice level), and a pinch of salt. Cook for 1 minute to allow the spices to bloom, then remove from heat.

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

5. Serve and Enjoy:
   Serve the pasta salad warm or cold, based on your preference. Drizzle the lime mayo dressing over the salad and top with a generous spoonful of the chili butter. For deeper flavors, allow the salad to sit for a bit before serving.

Servings and Timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Total Time: 25 minutes

Variations

• Vegan option: To make this salad vegan, swap the cream cheese and sour cream for plant-based alternatives, use dairy-free cheese, and replace the butter with olive oil or vegan butter.

• Add protein: For a more filling meal, add grilled chicken, shrimp, or even black beans for extra protein.

• More veggies: Feel free to add other vegetables like diced tomatoes, bell peppers, or red onions for more flavor and color.

• Spice it up: If you love heat, increase the cayenne pepper or add fresh chopped jalapeños for an extra kick.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The pasta salad may become slightly softer over time due to the dressing, but the flavors will still be delicious.

• Reheating: This salad can be enjoyed warm or cold. If reheating, gently warm the pasta salad and top with the chili butter just before serving.

FAQs

1. Can I make this pasta salad ahead of time?

Yes, this salad can be made ahead of time. Prepare the pasta and the dressing, and store them separately in the fridge. Combine everything just before serving.

2. Can I use a different type of cheese?

Yes, you can use other cheeses such as queso fresco, mozzarella, or Monterey Jack if you prefer, although cotija and feta give a distinct salty flavor.

3. Is this recipe gluten-free?

This recipe is not gluten-free as it calls for pasta. You can substitute gluten-free pasta to make it suitable for those with gluten sensitivities.

4. Can I use frozen corn instead of fresh corn?

Yes, you can use frozen corn. Just make sure to thaw and drain it thoroughly before adding it to the salad.

5. Can I make this recipe spicier?

Definitely! Adjust the cayenne pepper in the chili butter to your spice preference, or add a chopped fresh jalapeño for an added heat boost.

6. Can I prepare the chili butter in advance?

Yes, you can make the chili butter ahead of time. Store it in the refrigerator, and reheat it in the microwave or on the stove when ready to serve.

7. Can I use yogurt instead of mayonnaise for the lime dressing?

Yes, you can use yogurt for a tangier and lighter lime dressing. It’s a great substitution for a healthier option.

8. Can I serve this pasta salad cold?

Yes, this pasta salad can be served both warm or cold. If serving it cold, it’s a perfect dish for summer gatherings or picnics.

9. Can I add meat to this salad?

Yes, grilled chicken, shrimp, or bacon would be excellent additions if you want a more substantial meal.

10. How long will the chili butter last?

The chili butter can be stored in the refrigerator for up to 1 week. Be sure to reheat it before serving to bring back its creamy texture.

Conclusion

Creamy Street Corn Pasta Salad is a flavorful fusion of creamy cheese, fresh herbs, grilled corn, and zesty lime dressing. Whether served warm or cold, it’s a fun and satisfying dish that’s sure to impress your family and friends. The spicy chili butter and lime mayo give this salad an irresistible flavor, making it a must-try recipe for any occasion!

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