Creamy Street Corn Pasta Salad with Chili Butter and Lime Mayo Recipe

Oh, I absolutely love sharing this Creamy Street Corn Pasta Salad with Chili Butter and Lime Mayo Recipe because it’s such a delightful twist on your usual pasta salad. It’s creamy, tangy, and has this fantastic smoky kick from the chili butter that keeps everyone coming back for more. Whether you’re bringing it to a summer barbecue or needing a fresh, flavorful weeknight dinner, this recipe is an absolute winner.

When I first tried this, what really caught me off guard was how the grilled corn and the lime mayo elevated the whole dish, making it taste like a fiesta in your mouth. Plus, you can make it ahead, which is a lifesaver for busy days. Trust me, once you try this Creamy Street Corn Pasta Salad with Chili Butter and Lime Mayo Recipe, it’ll become your go-to salad for any occasion.

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Ingredients You’ll Need

All the ingredients here come together to create that creamy, smoky, and tangy flavor profile you want in this Creamy Street Corn Pasta Salad with Chili Butter and Lime Mayo Recipe. Don’t skimp on fresh herbs and good quality cotija or feta cheese—it really makes a difference!

• Cream cheese: Use room temperature for easy blending in the dressing.
• Sour cream: Adds tang and silkiness to the creamy dressing.
• Extra virgin olive oil: Provides richness and smooth texture.
• Garlic cloves: Freshly grated garlic packs flavor without overpowering.
• Fresh chives: Chopped finely for that subtle oniony freshness.
• Salt and pepper: Essential to bring every flavor to life.
• Cotija or feta cheese: Crumbled for salty, crumbly bursts in the salad.
• Short pasta: Penne, rotini, or shells work perfectly to hold the dressing.
• Romaine lettuce: Shredded for crunch and freshness.
• Grilled or roasted corn: Sweet, smoky kernels are a star component.
• Fresh basil: Torn leaves to add that bright herbal note.
• Fresh cilantro: Chopped for a lively, citrusy edge.
• Spicy cheddar cheese: Diced for a sharp bite with a little heat.
• Avocado: Adds creamy smoothness and richness.
• Salted butter: The base of your chili butter sauce.
• Smoked paprika: Brings that smoky warmth we love.
• Chili powder: Gives depth and spice to your butter.
• Cayenne pepper: For a kick of heat—adjust to your preference!
• Mayonnaise or yogurt: For the lime mayo dressing’s creamy tang.
• Lime juice: Adds bright acidity to complement the rich flavors.

Variations

One of the best things about this Creamy Street Corn Pasta Salad with Chili Butter and Lime Mayo Recipe is how easy it is to tweak based on what you love or what’s in season. I’m always experimenting and encouraging you to make it truly your own.

• Go Vegan: Swap cream cheese and sour cream for plant-based alternatives and use vegan mozzarella in place of cheddar—I’ve done this for friends with dietary restrictions, and everyone loved it!
• Extra Heat: I like to add a dash more cayenne or an extra spoonful of chili powder into the butter when I want a serious kick for game day.
• Grilled Veggie Boost: Toss in some grilled bell peppers or zucchini to add even more smoky texture; it really deepens the flavor palette.
• Mild Version: If you’re sensitive to spice, just use smoked paprika without the cayenne—you’ll still get amazing flavor without the burn.

How to Make Creamy Street Corn Pasta Salad with Chili Butter and Lime Mayo Recipe

Step 1: Whip up the Creamy Cheese Dressing

Start by bringing the cream cheese to room temperature—it blends so much easier and smoother that way. In a large salad bowl, mix cream cheese, sour cream, olive oil, grated garlic, chopped chives, salt, pepper and crumbled cotija or feta cheese. I like to use a whisk or even my hands sometimes to get everything fully combined and creamy. This dressing forms the rich base that coats the pasta and veggies perfectly.

Step 2: Cook Pasta and Combine Your Salad

Cook your short pasta in salted boiling water until it’s al dente—don’t overcook or it’ll get mushy by the time you’re ready to serve. Drain it, but keep it warm, then immediately toss it into the bowl with the creamy dressing. This helps the pasta soak up all those flavors. Next, add shredded romaine lettuce, grilled or roasted corn, torn fresh basil, chopped cilantro, diced spicy cheddar cheese, and creamy avocado. Toss everything gently but thoroughly so every bite is packed with goodness.

Step 3: Make the Chili Butter

In a skillet over medium heat, melt the salted butter until it turns golden and fragrant. Stir in the smoked paprika, chili powder, cayenne pepper (start with a little and add more to your taste), plus a pinch of salt. Cook for just about one minute, stirring frequently—this step blooms the spices and really brings depth. I always watch carefully so it doesn’t burn; burnt spices can ruin the delicate balance.

Step 4: Prepare the Lime Mayo Dressing

This is the easy part: stir together mayonnaise (or yogurt if you prefer lighter), fresh lime juice, and a pinch of salt in a small bowl until smooth and tangy. This dressing adds that vibrant citrus pop that brightens up the whole salad.

Step 5: Serve It Up and Enjoy!

Serve the pasta salad either warm or cold, depending on your mood or the season. Drizzle the lime mayo dressing over the salad and finish with a generous spoonful of the luscious chili butter on top. I like to let it sit for about 10 minutes before serving to let the flavors marry and intensify. Trust me, it’s worth the wait!

How to Serve Creamy Street Corn Pasta Salad with Chili Butter and Lime Mayo Recipe

Garnishes

I love to scatter extra crumbled cotija or feta on top, plus a sprinkle of chopped fresh chives or even some finely sliced green onions for a little pop. A squeeze of fresh lime wedges on the side adds a zesty brightness—and if you’re feeling fancy, a light dusting of smoked paprika on top ties it all together visually and flavor-wise.

Side Dishes

This pasta salad pairs beautifully with grilled chicken, fish tacos, or even black bean burgers. I also like serving it alongside a fresh fruit salad or crunchy tortilla chips for a fun summer spread that’s both satisfying and colorful.

Creative Ways to Present

For a party or potluck, try layering the salad in mason jars for individual servings—it looks so pretty and makes portion control easy. I’ve also served it scooped inside endives or butter lettuce cups for handheld bites that always impress guests.

Make Ahead and Storage

Storing Leftovers

I keep leftovers covered tightly in the fridge in an airtight container. Because of the avocado and fresh herbs, it tastes best within 2 days—any longer and you might notice the avocado darkening or the herbs losing their punch. Give it a quick stir and a drizzle of fresh lime juice before serving again to freshen it up.

Freezing

Freezing this salad isn’t ideal because the creamy dressing and avocado don’t freeze well, but you could freeze the chili butter separately in small portions if you want to have the smoky sauce on hand for future meals.

Reheating

If you prefer this salad warm, gently reheat leftovers on the stove or in the microwave, but skip reheating the avocado—just add fresh diced avocado when serving again for the best texture and flavor.

FAQs

Final Thoughts

This Creamy Street Corn Pasta Salad with Chili Butter and Lime Mayo Recipe holds a special place in my kitchen because it’s both comforting and exciting at the same time—creamy and spicy, fresh and indulgent. I really encourage you to give it a go, especially if you want a pasta salad that stands out from the crowd. When you nail that balance of smoky chili butter and tangy lime mayo dressing, it’s pure magic, and you’ll feel like you’re serving something truly special to your family and friends.

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