Print

Creamy Street Corn Pasta Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 87 reviews

This Creamy Street Corn Pasta Salad is a flavorful and vibrant dish featuring tender short pasta tossed in a rich, creamy cheese dressing with fresh herbs, grilled corn, and spicy cheddar. Finished with a zesty lime mayo dressing and smoky chili butter, it offers a perfect balance of creamy, spicy, and fresh flavors, ideal for a quick and satisfying meal or side dish.

Ingredients

Units Scale

For the 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

For the salad:

  • 1 pound 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

For the chili butter:

  • 4 tablespoons salted butter
  • 2 teaspoons smoked paprika
  • 2 tablespoons chili powder
  • 1/2 to 2 teaspoons cayenne pepper, adjust to preference

For the lime mayo dressing:

  • 1/4 cup mayonnaise or yogurt
  • 2 tablespoons lime juice

Instructions

  1. Prepare the Creamy Cheese Dressing: In a large salad bowl, combine room temperature cream cheese, sour cream, extra virgin olive oil, grated garlic, chopped fresh chives, salt, pepper, and crumbled cotija or feta cheese. Mix well until smooth and creamy.
  2. Cook Pasta & Combine Salad: Cook the short pasta in boiling salted water until al dente, about 8-10 minutes. Drain immediately and while the pasta is still hot, toss it in the salad bowl with the prepared dressing. Add shredded romaine lettuce, grilled or roasted corn, torn fresh basil, chopped fresh cilantro, diced spicy cheddar cheese, and diced avocado. Toss everything thoroughly to combine all flavors evenly.
  3. Make the Chili Butter: In a skillet over medium heat, melt the salted butter until golden and fragrant. Stir in smoked paprika, chili powder, cayenne pepper (adjust to taste), and a pinch of salt. Cook for about one minute to allow the spices to bloom and infuse the butter, then remove from heat.
  4. Make the Lime Mayo Dressing: In a small bowl, whisk together mayonnaise (or yogurt) with fresh lime juice and a pinch of salt until well combined and smooth.
  5. Serve and Enjoy: Serve the pasta salad warm or cold based on preference. Drizzle with the lime mayo dressing and top with a generous spoonful of the chili butter. For more intense flavors, allow the salad to sit for 10-15 minutes before serving to let the ingredients meld.

Notes

  • You can use any short pasta like penne, rotini, or shells.
  • Adjust the cayenne pepper to control the heat level of the chili butter.
  • Grilling or roasting the corn adds a smoky depth, but frozen corn can be substituted in a pinch.
  • The avocado should be added just before serving to avoid browning.
  • This salad is versatile and can be served as a main or side dish.

Find it online: https://yummelle.com/creamy-street-corn-pasta-salad-recipe/