Description
This Street Corn Pasta Salad is a delightful and flavorful dish that combines the essence of street corn with pasta in a refreshing salad. Creamy, tangy, and slightly spicy, it’s perfect for any occasion.
Ingredients
Units
Scale
Dressing
- 4 ounces cream cheese, at room temperature
- 1/3 cup sour cream
- 2 tablespoons extra virgin olive oil
- 1–2 cloves garlic, grated
- 1 tablespoon chopped fresh chives
- kosher salt and black pepper
- 3/4 cup crumbled cotija or feta cheese
Salad
- 1 pound short cut pasta
- 1 head romaine lettuce, shredded
- 2 cups grilled or roasted corn (3-4 raw)
- 1/2 cup fresh basil leaves, torn
- 1/2 cup fresh cilantro, chopped
- 1/2 cup spicy cheddar cheese, cubed
- 1 avocado, chopped
- 4 tablespoons salted butter
- 2 teaspoons smoked paprika
- 2 tablespoons chili powder
- 1/2–2 teaspoons cayenne pepper, to taste
- 1/4 cup mayo or yogurt
- 2 tablespoons lime juice
Instructions
- To make the dressing: Combine all ingredients in a large salad bowl. Season with salt and pepper.
- Bring a pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain. Immediately toss with the dressing. Add the lettuce, corn, cheddar, basil, cilantro, and avocado. Toss to combine.
- In a skillet, melt the butter until golden. Mix in the chili powder, paprika, cayenne, and a pinch of salt. Cook another minute, then remove from the heat.
- Mix the mayo or yogurt with lime juice with a pinch of salt.
- Serve the pasta warm or cold, topped with lime mayo and chili butter. The salad will develop more flavor as it sits.
Nutrition
- Serving Size: 1 serving
- Calories: 345 kcal
- Sugar: 4g
- Sodium: 380mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg
