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Creamy Street Corn Pasta Salad

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A vibrant and flavorful Creamy Street Corn Pasta Salad inspired by Mexican street corn, featuring creamy cheese dressing, spicy chili butter, fresh herbs, and tangy lime mayo.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Boil, Sauté
  • Cuisine: Mexican, American
  • Diet: Vegetarian

Ingredients

4 ounces room temperature cream cheese (for the dressing)

1/3 cup sour cream (for the dressing)

2 tablespoons extra virgin olive oil (for the dressing)

1–2 grated garlic cloves (for the dressing)

1 tablespoon fresh chives, chopped (for the dressing)

Salt and pepper to taste (for the dressing)

3/4 cup crumbled cotija or feta cheese (for the dressing)

1 pound short pasta (for the salad)

1 head romaine lettuce, shredded (for the salad)

2 cups grilled or roasted corn (from 3–4 fresh ears) (for the salad)

1/2 cup fresh basil, torn (for the salad)

1/2 cup fresh cilantro, chopped (for the salad)

1/2 cup spicy cheddar cheese, diced (for the salad)

1 avocado, diced (for the salad)

4 tablespoons salted butter (for the chili butter)

2 teaspoons smoked paprika (for the chili butter)

2 tablespoons chili powder (for the chili butter)

1/2 to 2 teaspoons cayenne pepper (adjust to preference) (for the chili butter)

1/4 cup mayonnaise or yogurt (for the lime mayo dressing)

2 tablespoons lime juice (for the lime mayo dressing)

Instructions

  1. 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 creamy.
  2. Cook the short pasta until al dente. Drain and immediately toss the hot pasta with the creamy cheese dressing in the salad bowl.
  3. Add the shredded romaine lettuce, grilled or roasted corn, torn fresh basil, chopped cilantro, diced spicy cheddar cheese, and diced avocado to the pasta. Toss everything thoroughly to combine.
  4. In a skillet over medium heat, melt the salted butter. Stir in the smoked paprika, chili powder, cayenne pepper, and a pinch of salt. Cook for one minute, then remove from heat.
  5. In a small bowl, mix the mayonnaise (or yogurt) with fresh lime juice and a pinch of salt until well combined for the lime mayo dressing.
  6. Serve the pasta salad warm or chilled. Drizzle with the lime mayo dressing and top with a generous spoonful of the chili butter. Let the salad sit for a few minutes for the flavors to meld, then enjoy!

Notes

  • Add grilled chicken, shrimp, or black beans for extra protein.
  • For a gluten-free version, use gluten-free pasta.
  • Adjust the spice level of the chili butter to your liking by increasing or decreasing cayenne pepper.
  • For a vegan option, substitute plant-based cream cheese and mayo, and use dairy-free cheese.
  • Store the chili butter and lime mayo dressing separately to keep the salad fresh if making ahead.

Nutrition

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