Description
This Creamy Street Corn Pasta Salad is a vibrant and flavorful side dish inspired by Mexican street corn. It features tender short pasta tossed in a rich cream cheese and sour cream dressing, mixed with fresh romaine lettuce, grilled corn, fresh herbs, spicy cheddar, and creamy avocado. The salad is elevated with a smoky chili butter and a zesty lime mayo dressing, creating a perfect balance of creamy, spicy, and tangy flavors. Ideal for warm weather meals or as a standout side for barbecues and gatherings.
Ingredients
Units
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
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)
Lime Mayo Dressing
- 1/4 cup mayonnaise or yogurt
- 2 tablespoons lime juice
Instructions
- Prepare the Creamy Cheese Dressing: In a large salad bowl, combine room temperature cream cheese, sour cream, extra virgin olive oil, grated garlic, chopped fresh chives, salt, pepper, and crumbled cotija or feta cheese. Mix well until smooth and creamy.
- Cook Pasta & Combine Salad: Boil the short pasta in salted water until al dente, about 8-10 minutes. Drain immediately and while still hot, toss the pasta with the prepared dressing in the large salad bowl. Add shredded romaine lettuce, grilled or roasted corn, torn fresh basil, chopped fresh cilantro, diced spicy cheddar cheese, and diced avocado. Toss everything gently but thoroughly to combine all the ingredients evenly.
- Make the Chili Butter: In a skillet over medium heat, melt salted butter until it turns golden and fragrant. Stir in smoked paprika, chili powder, cayenne pepper (adjust according to your desired heat level), and a pinch of salt. Cook for about one minute to let the spices bloom and infuse the butter, then remove from heat.
- Make the Lime Mayo Dressing: In a small bowl, whisk together mayonnaise (or yogurt) with fresh lime juice and a pinch of salt until smooth and well combined.
- Serve and Enjoy: Serve the pasta salad either warm or chilled according to preference. Drizzle generously with the lime mayo dressing and top with a spoonful of the chili butter for an extra smoky, spicy kick. For deeper, more melded flavors, allow the salad to sit covered in the refrigerator for 15-30 minutes before serving.
Notes
- You can substitute the spicy cheddar cheese with any sharp cheddar or pepper jack for an extra kick.
- Grilling or roasting the corn adds a smoky flavor, but you can also use fresh raw corn for a crunchier texture.
- Adjust the amount of cayenne pepper in the chili butter according to your heat preference.
- The salad can be prepared in advance and stored in the refrigerator for up to 2 days; add avocado just before serving to prevent browning.
- For a lighter version, use low-fat sour cream and mayonnaise or opt for yogurt.
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 13 g
- Cholesterol: 55 mg
