Creamy Street Corn Pasta Salad Recipe

Introduction

This Creamy Street Corn Pasta Salad is a vibrant and flavorful dish that combines tender pasta with grilled corn, fresh herbs, and a rich, tangy dressing. Perfect for warm-weather gatherings or as a satisfying side, it brings a delightful blend of creamy, spicy, and fresh flavors in every bite.

Ingredients

• For the dressing:
  • 1/3 cup sour cream
  • 4 oz cream cheese, room temperature
  • 3/4 cup crumbled cotija cheese (or feta for a milder taste)
  • 2 tbsp olive oil
  • 1-2 garlic cloves, freshly grated
  • 1 tbsp chopped fresh chives
  • Salt and pepper to taste
• For the salad:
  • 1/2 cup diced spicy cheddar cheese
  • 2 cups grilled or roasted corn (fresh or fire-roasted)
  • 1/2 cup torn fresh basil
  • 1/2 cup chopped fresh cilantro
  • 1 diced avocado
  • 1 head shredded romaine lettuce
  • 1 lb short pasta (rotini, fusilli, or farfalle)
• For the chili butter:
  • 4 tbsp salted butter
  • 1/2-2 tsp cayenne pepper (adjust to preference)
  • 2 tsp smoked paprika
  • 2 tbsp chili powder
• For the lime mayo dressing:
  • 1/4 cup mayonnaise
  • 2 tbsp lime juice

Instructions

1. Step 1: In a large salad bowl, combine the sour cream, cream cheese, olive oil, grated garlic, chopped chives, and crumbled cotija cheese. Season with salt and pepper to taste. Mix well to form the creamy dressing base.
2. Step 2: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and immediately toss the hot pasta with the dressing in the salad bowl.
3. Step 3: Add the shredded romaine lettuce, grilled corn, diced cheddar cheese, torn basil, chopped cilantro, and diced avocado to the pasta and dressing. Toss gently to combine everything evenly.
4. Step 4: In a skillet over medium heat, melt the butter until golden. Stir in the chili powder, smoked paprika, cayenne pepper, and a pinch of salt. Cook for one minute to allow the spices to bloom, then remove from heat.
5. Step 5: In a small bowl, whisk together the mayonnaise with lime juice and a pinch of salt until smooth. This will be your lime mayo dressing.
6. Step 6: Serve the pasta salad warm or chilled. Drizzle with the lime mayo dressing and spoon over the chili butter for a spicy, flavorful finish. Letting the salad sit for a while helps the flavors meld beautifully.

Tips & Variations

• Use fire-roasted or grilled corn for a smoky sweetness that elevates the salad’s flavor.
• For a milder cheese option, substitute cotija with feta cheese.
• Adjust cayenne pepper in the chili butter to your preferred spice level.
• Swap mayonnaise for Greek yogurt in the lime dressing for a lighter touch.
• Add diced jalapeño or hot sauce if you want an extra kick of heat.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Keep the chili butter and lime mayo dressing separate until ready to serve for best flavor and texture. Reheat the salad slightly before adding the chili butter for a warm, comforting dish, or enjoy it cold straight from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pasta salad ahead of time?

Yes, you can prepare the salad a few hours in advance. For the best texture, keep the avocado and chili butter separate until serving to prevent browning and sogginess.

What pasta shape works best for this recipe?

Short pasta shapes like rotini, fusilli, or farfalle are ideal as they hold the creamy dressing and mix well with the chunky ingredients.

Creamy Street Corn Pasta Salad Recipe

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★★★★★

4.6 from 248 reviews

This Creamy Street Corn Pasta Salad is a vibrant, flavorful dish combining tender short pasta, grilled corn, fresh herbs, spicy cheddar, and creamy avocado all tossed in a zesty, creamy dressing. Enhanced with a smoky chili butter and tangy lime mayo dressing, this salad offers a perfect balance of creaminess, spice, and fresh brightness. Ideal for warm-weather meals or a festive side, it brings the beloved flavors of Mexican street corn into a hearty pasta salad.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mexican-American
• Diet: Vegetarian

Ingredients

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Dressing

• 1/3 cup sour cream
• 4 oz cream cheese (room temperature)
• 3/4 cup crumbled cotija cheese (or feta for a milder taste)
• 2 tbsp olive oil
• 1–2 cloves garlic, freshly grated
• 1 tbsp fresh chives, chopped
• Salt and pepper to taste

Salad

• 1 lb short pasta (rotini, fusilli, or farfalle)
• 1 head romaine lettuce, shredded
• 2 cups grilled or roasted corn (from 3–4 fresh ears, or fire-roasted corn)
• 1/2 cup spicy cheddar cheese, diced
• 1/2 cup fresh basil, torn
• 1/2 cup fresh cilantro, chopped
• 1 avocado, diced

Chili Butter

• 4 tbsp salted butter
• 2 tbsp chili powder
• 2 tsp smoked paprika
• 1/2 to 2 tsp cayenne pepper (adjust to taste)

Lime Mayo Dressing

• 1/4 cup mayonnaise
• 2 tbsp lime juice

Instructions

1. Make the Dressing: In a large salad bowl, combine 4 oz room temperature cream cheese, 1/3 cup sour cream, 2 tbsp extra virgin olive oil, 1-2 grated garlic cloves, 1 tbsp chopped fresh chives, and 3/4 cup crumbled cotija or feta cheese. Season with salt and pepper to taste. This rich dressing will flavor the entire salad.
2. Cook the Pasta and Combine Ingredients: Bring a pot of salted water to a boil. Add 1 lb short pasta and cook until al dente according to package instructions. Drain the pasta and immediately toss it with the prepared dressing in the salad bowl. Add 1 head shredded romaine lettuce, 2 cups grilled or roasted corn, 1/2 cup diced spicy cheddar cheese, 1/2 cup torn fresh basil, 1/2 cup chopped fresh cilantro, and 1 diced avocado. Toss together gently to evenly coat and blend flavors.
3. Prepare the Chili Butter: In a skillet over medium heat, melt 4 tbsp salted butter until golden. Stir in 2 tbsp chili powder, 2 tsp smoked paprika, 1/2 to 2 tsp cayenne pepper (to your heat preference), and a pinch of salt. Cook for about 1 minute to bloom the spices, then remove from heat. This adds a smoky, spicy kick to the salad.
4. Make the Lime Mayo Dressing: In a small bowl, whisk together 1/4 cup mayonnaise and 2 tbsp fresh lime juice with a pinch of salt. This creamy, tangy dressing balances the bold chili butter flavors.
5. Serve and Enjoy: Serve the salad warm or cold. Drizzle with the lime mayo dressing and spoon the chili butter over the top. Letting the salad rest for a few minutes helps the flavors meld together, resulting in a deliciously vibrant and creamy pasta salad.

Notes

• For convenience, fire-roasted frozen corn can be used instead of fresh grilled corn.
• Adjust cayenne pepper in chili butter to control spiciness.
• Feta cheese can substitute cotija if a milder cheese flavor is preferred.
• Avocado should be added last and gently mixed to prevent mashing.
• This salad can be served immediately or chilled for up to 2 hours to develop deeper flavors.

Keywords: street corn pasta salad, creamy pasta salad, Mexican street corn, cotija cheese salad, avocado pasta salad, chili butter pasta, summer salad