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Creamy Street Corn Pasta Salad Recipe

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Creamy Street Corn Pasta Salad is a flavorful and indulgent dish that combines creamy cheese, grilled corn, fresh herbs, avocado, and a spicy chili butter dressing. It’s a perfect balance of creamy, spicy, and fresh flavors that can be served warm or cold.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Boiling, Mixing, Sautéing
  • Cuisine: Mexican
  • Diet: Vegetarian

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

Instructions

  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.

Notes

  • This pasta salad can be served warm or cold, depending on your preference.
  • For a vegan option, 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.
  • Adjust the cayenne pepper to your preferred level of heat, or add fresh chopped jalapeños for extra spice.
  • The chili butter can be made ahead of time and stored in the fridge for up to 1 week.

Nutrition

Find it online: https://cheftinaskitchen.com/creamy-street-corn-pasta-salad-recipe/