Description
This Creamy Street Corn Pasta Salad combines the smoky sweetness of grilled corn with a luscious, tangy dressing made from cream cheese and cotija, paired perfectly with fresh herbs and a spicy chili butter drizzle. It’s a vibrant, flavorful salad ideal for warm days and potlucks, serving as a hearty side or main dish.
Ingredients
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 of 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)
- Salt to taste
For the Lime Mayo Dressing:
- 1/4 cup mayonnaise or yogurt
- 2 tablespoons lime juice
- Pinch of salt
Instructions
- Make the Dressing: In a large salad bowl, combine the room temperature cream cheese, sour cream, extra virgin olive oil, grated garlic cloves, chopped fresh chives, and crumbled cotija or feta cheese. Season with salt and pepper to your taste, mixing until smooth and well incorporated.
- Cook the Pasta and Combine Ingredients: Bring a large pot of salted water to a boil. Cook the short pasta until al dente according to package instructions. Drain the pasta, then immediately toss it with the prepared creamy dressing in the salad bowl. Add the shredded romaine lettuce, grilled or roasted corn kernels, torn fresh basil leaves, chopped cilantro, diced spicy cheddar cheese, and diced avocado. Toss all ingredients gently to combine evenly.
- Prepare the Chili Butter: Heat a skillet over medium heat and melt the salted butter. Stir in the smoked paprika, chili powder, cayenne pepper (adjust amount to preferred heat), and a pinch of salt. Cook the mixture for about one minute until fragrant, then remove from heat to prevent burning.
- Make the Lime Mayo Dressing: In a small bowl, whisk together mayonnaise or yogurt with freshly squeezed lime juice and a pinch of salt until smooth. This dressing adds a bright, tangy contrast to the rich salad.
- Serve and Enjoy: Serve the pasta salad either warm or cold according to preference. Drizzle each serving generously with the lime mayo dressing and top with a spoonful of the spiced chili butter. Allow the flavors to meld briefly before digging in for a delicious, vibrant taste experience.
Notes
- You can substitute short pasta with any bite-sized pasta like rotini or penne.
- Adjust cayenne pepper according to your heat preference.
- Grilling the corn adds a smoky flavor, but roasted corn works equally well.
- For a lighter option, use yogurt instead of mayonnaise in the lime dressing.
- This salad can be prepared ahead; keep dressings separate until serving to preserve freshness.
