Introduction

This Creamy Street Corn Pasta Salad is a vibrant and flavorful dish combining smoky corn, fresh herbs, and a spicy chili butter kick. It’s perfect for warm-weather meals or as a crowd-pleasing side dish at gatherings. Rich, creamy, and packed with texture, it’s sure to become a new favorite.

A white bowl filled with a creamy pasta salad made of spiral rotini pasta mixed with yellow corn kernels scattered throughout. There are several small, grilled corn pieces with dark charred lines adding a rich brown color on top of the pasta. Fresh green basil leaves are placed around the bowl, adding spots of deep green color. On one side, three lime wedges rest above the pasta layers. Also seen are slices of soft avocado with a light green shade, slightly sprinkled with black pepper. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the dressing:

1/3 cup sour cream
4 oz cream cheese (room temperature)
3/4 cup crumbled cotija cheese (or feta)
2 tbsp olive oil
1-2 grated garlic cloves
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
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 butter
1/2-2 tsp cayenne pepper
2 tsp smoked paprika
2 tbsp chili powder

For the lime mayo dressing:

1/4 cup mayonnaise
2 tbsp lime juice

Instructions

Step 1: In a large salad bowl, combine the sour cream, cream cheese, olive oil, grated garlic, chopped chives, and crumbled cotija or feta cheese. Season with salt and pepper to taste. This creamy dressing will flavor the entire salad.
Step 2: Bring a pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and immediately toss the pasta with the prepared dressing in the salad bowl.
Step 3: Add the shredded romaine lettuce, grilled or roasted corn, diced spicy cheddar, torn basil, chopped cilantro, and diced avocado to the pasta and dressing. Toss gently to combine all ingredients evenly.
Step 4: In a skillet over medium heat, melt the butter until golden. Stir in chili powder, smoked paprika, cayenne pepper (adjust amount to your heat preference), and a pinch of salt. Cook for 1 minute to bloom the spices, then remove from heat.
Step 5: In a small bowl, mix mayonnaise with lime juice and a pinch of salt to create a bright, tangy dressing.
Step 6: Serve the pasta salad warm or chilled. Drizzle with the lime mayo dressing and spoon over the chili butter for an extra spicy, savory kick. Let the salad sit for a bit to develop deeper flavors, then enjoy!

Tips & Variations

Use fire-roasted corn for a smoky flavor without the extra step of grilling.
Substitute feta cheese for cotija if you prefer a milder, creamier cheese.
For a lighter option, swap sour cream with Greek yogurt in the dressing.
Add grilled chicken or shrimp to make this salad a complete meal.
Adjust the cayenne pepper in the chili butter to control the heat level.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 2 days. Keep the chili butter and lime mayo dressing separate until ready to serve to maintain freshness. Reheat the salad gently if serving warm, then add the toppings just before eating.

How to Serve

A white bowl filled with a creamy pasta salad made of spiral rotini pasta, mixed with yellow corn kernels and small chunks of grilled corn with dark grill marks. The salad is topped with bright green fresh basil leaves and slices of ripe avocado sprinkled with black pepper. Two lime wedges sit on the side inside the bowl. The background shows a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours in advance and refrigerate it. To keep the flavors fresh, store the chili butter and lime mayo dressing separately and add them right before serving.

What type of pasta works best for this salad?

Short pasta shapes like rotini, fusilli, or farfalle work best as they hold the dressing well and mix nicely with the other ingredients.