Description

This Creamy Street Corn Pasta Salad is a vibrant, flavorful dish combining al dente short pasta with grilled corn, fresh herbs, spicy cheddar, and creamy avocado. Tossed in a rich cream cheese-based dressing and topped with smoky chili butter and tangy lime mayo dressing, it offers a perfect balance of creamy, spicy, and fresh elements for a delightful warm or cold salad experience.

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)
Pinch of salt

Lime Mayo Dressing

1/4 cup mayonnaise or yogurt
2 tablespoons lime juice
Pinch of salt

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Instructions

Prepare the Creamy Cheese Dressing: In a large salad bowl, combine the 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: Cook the short pasta in boiling salted water until al dente according to package instructions, about 8-10 minutes. Drain immediately and while still warm, toss the pasta with the prepared creamy dressing in the salad bowl. Add shredded romaine lettuce, grilled or roasted corn, torn fresh basil, chopped cilantro, diced spicy cheddar cheese, and diced avocado. Toss everything thoroughly to combine evenly.
Make the Chili Butter: In a skillet over medium heat, melt the salted butter until golden and fragrant. Stir in smoked paprika, chili powder, cayenne pepper (adjusted to your heat preference), and a pinch of salt. Cook for about one minute to bloom the spices, then remove from heat carefully.
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. This adds a tangy, refreshing contrast.
Serve and Enjoy: Serve the pasta salad warm or chilled as preferred. Drizzle generously with the lime mayo dressing and top with a spoonful of the smoky chili butter. For enhanced flavor, let the salad sit for 10-15 minutes before serving to allow the dressings and spices to meld.

Notes

You can grill or roast the corn depending on your preference; both bring a lovely sweetness and smokiness to the salad.
Adjust cayenne pepper according to your desired spice level.
Use mayonnaise or yogurt for the lime dressing based on your dietary preference for creaminess or tanginess.
This salad can be served warm immediately or chilled for a refreshing cold pasta salad.
For a sharper bite, add more fresh herbs like cilantro or basil.

Nutrition

Serving Size: 1/4 of recipe
Calories: 480
Sugar: 5g
Sodium: 480mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 13g
Trans Fat: 0.3g
Carbohydrates: 43g
Fiber: 6g
Protein: 15g
Cholesterol: 55mg