Description
This Creamy Street Corn Pasta Salad combines the smoky flavors of grilled corn with a rich, cheesy dressing and fresh herbs, tossed with tender pasta and crisp romaine lettuce. Enhanced by a spicy chili butter and zesty lime mayo topping, this vibrant salad is perfect served warm or cold, making it a flavorful and satisfying dish for any occasion.
Ingredients
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
Main Salad
- 1 pound of 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
- Salt to taste
Lime Mayo Dressing
- 1/4 cup mayonnaise or yogurt
- 2 tablespoons lime juice
- Salt to taste
Instructions
- Make the Dressing: In a large salad bowl, combine the cream cheese, sour cream, olive oil, grated garlic, fresh chives, cotija or feta cheese, and season with salt and pepper to taste. Mix thoroughly until smooth. This creamy dressing will flavor the entire salad.
- Cook the Pasta and Combine Ingredients: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and immediately toss it with the prepared dressing in the large salad bowl. Add shredded romaine lettuce, grilled or roasted corn, diced spicy cheddar, torn basil, chopped cilantro, and diced avocado. Toss everything gently to combine and coat evenly with the dressing.
- Prepare the Chili Butter: In a skillet over medium heat, melt the salted butter until it turns golden. Stir in the smoked paprika, chili powder, cayenne pepper (adjust according to your heat preference), and a pinch of salt. Cook for about one minute to toast the spices, then remove from heat to prevent burning.
- Make the Lime Mayo Dressing: In a small bowl, whisk together the mayonnaise or yogurt with lime juice and a pinch of salt until smooth. This tangy dressing will add a fresh brightness to the dish.
- Serve and Enjoy: Serve the pasta salad warm or chilled. Top each serving with a drizzle of the lime mayo dressing and spoon some of the chili butter over the top. Allow the salad to sit for a few minutes before eating to let the flavors meld beautifully.
Notes
- You can use any short pasta such as rotini, penne, or farfalle.
- For a vegetarian version, ensure the cheese is rennet-free.
- If you prefer less spice, reduce or omit the cayenne pepper in the chili butter.
- Grilling the corn adds a nice smoky flavor, but roasted corn works well too.
- This salad can be made ahead and refrigerated; just add avocado fresh before serving to prevent browning.
- May substitute yogurt for a lighter option in the lime mayo dressing.
