Creamy Street Corn Pasta Salad Recipe
This Creamy Street Corn Pasta Salad is a vibrant and flavorful dish combining smoky grilled corn, creamy dressings, fresh herbs, and spicy chili butter. Perfect as a side or a standalone meal, it blends textures from crisp romaine and tender pasta with the boldness of cotija cheese and a hint of cayenne heat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6-8 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)
- 2 tbsp olive oil
- 1–2 grated garlic cloves, freshly grated
- 1 tbsp chopped fresh chives
- Salt and pepper to taste
Salad
- 1/2 cup diced spicy cheddar cheese
- 2 cups grilled or roasted corn (about 3–4 fresh ears, or fire 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)
Chili Butter
- 4 tbsp salted butter
- 1/2 to 2 tsp cayenne pepper (adjust to preference)
- 2 tsp smoked paprika
- 2 tbsp chili powder
- Pinch of salt
Lime Mayo Dressing
- 1/4 cup mayonnaise
- 2 tbsp lime juice
- Pinch of salt
Instructions
- Make the Dressing: In a large salad bowl, combine 4 ounces room temperature cream cheese, 1/3 cup sour cream, 2 tablespoons extra virgin olive oil, 1-2 grated garlic cloves, 1 tablespoon chopped fresh chives, and 3/4 cup crumbled cotija or feta cheese. Season with salt and pepper to taste. This mixture will serve as the creamy base for the salad.
- Cook the Pasta and Combine Ingredients: Bring a pot of salted water to a boil. Cook 1 pound of short pasta until al dente, following package instructions. Drain immediately and toss with the prepared dressing in the salad bowl. Add 1 head shredded romaine lettuce, 2 cups grilled or roasted corn, 1/2 cup torn fresh basil, 1/2 cup chopped fresh cilantro, 1/2 cup diced spicy cheddar cheese, and 1 diced avocado. Toss all ingredients thoroughly to ensure even coating and flavor distribution.
- Prepare the Chili Butter: In a skillet over medium heat, melt 4 tablespoons salted butter until it turns golden. Stir in 2 tablespoons chili powder, 2 teaspoons smoked paprika, 1/2 to 2 teaspoons cayenne pepper (to taste), and a pinch of salt. Cook for another minute to bloom the spices, then remove from heat. This spicy butter adds a vibrant kick to the salad.
- Make the Lime Mayo Dressing: In a small bowl, whisk together 1/4 cup mayonnaise, 2 tablespoons lime juice, and a pinch of salt. This dressing provides a refreshing tang that complements the chili butter’s spice.
- Serve and Enjoy: Serve the pasta salad warm or chilled. Drizzle with the lime mayo dressing and a generous spoonful of chili butter. Letting the salad rest allows flavors to meld, enhancing the overall taste. Enjoy your creamy, spicy, and herbaceous street corn pasta salad!
Notes
- Grilling or roasting fresh corn enhances smoky flavor, but fire-roasted frozen corn can be used for convenience.
- Adjust cayenne pepper in chili butter to control heat level.
- For a milder cheese, substitute cotija with feta cheese.
- Serve the salad immediately or chilled; flavors improve if it sits for 30 minutes before serving.
- Use room temperature cream cheese for easier blending into the dressing.
Keywords: street corn, pasta salad, creamy pasta, grilled corn, chili butter, cotija cheese, summer salad, spicy pasta salad
