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Creamy Street Corn Pasta Salad Recipe

Creamy Street Corn Pasta Salad Recipe
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★★★★★

5.3 from 25 reviews

A flavorful and creamy street corn-inspired pasta salad combining tender short pasta with a rich cheese dressing, fresh grilled corn, vibrant herbs, spicy cheddar, and a zesty lime mayo dressing, finished with a smoky chili butter for an irresistible taste.

Ingredients

Scale

Creamy Cheese 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

Main 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

Instructions

  1. Prepare the Creamy Cheese Dressing: In a large salad bowl, combine the room temperature cream cheese with sour cream, extra virgin olive oil, grated garlic, chopped fresh chives, salt, pepper, and crumbled cotija or feta cheese. Mix thoroughly until smooth and well blended.
  2. Cook Pasta & Combine Salad: Cook the short pasta according to package instructions until al dente. Drain immediately and while still hot, toss the pasta with the prepared creamy cheese dressing in the bowl. Add shredded romaine lettuce, grilled or roasted corn, torn fresh basil, chopped cilantro, diced spicy cheddar cheese, and diced avocado. Toss gently but thoroughly to combine all ingredients well.
  3. Make the Chili Butter: Heat the salted butter in a skillet over medium heat until melted and golden. Stir in smoked paprika, chili powder, cayenne pepper (adjust to your desired spice level), and a pinch of salt. Cook for about one minute to allow the spices to bloom and infuse the butter, then remove from heat and set aside.
  4. Make the Lime Mayo Dressing: In a small bowl, whisk together the mayonnaise or yogurt with fresh lime juice and a pinch of salt until the dressing is smooth and well combined.
  5. Serve and Enjoy: Serve the pasta salad warm or chilled based on preference. Drizzle the salad with the lime mayo dressing and top with a generous spoonful of the smoky chili butter. For enhanced flavor, allow the salad to sit for 10-15 minutes before serving to let the flavors meld.

Notes

  • The cayenne pepper can be adjusted according to your heat tolerance for a milder or spicier salad.
  • Cotija cheese can be substituted with feta for a similar salty crumbly texture.
  • Use fresh grilled corn for authentic smoky sweetness, or roasted frozen corn if fresh is unavailable.
  • The salad can be stored refrigerated for up to 2 days but is best enjoyed fresh for optimal texture and flavor.
  • For a lighter version, substitute mayonnaise for yogurt in the lime dressing.

Nutrition

Keywords: street corn pasta salad, creamy pasta salad, Mexican pasta salad, grilled corn pasta salad, creamy cheese dressing, chili butter pasta

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