Creamy Street Corn Pasta Salad Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
