Description
This Creamy Street Corn Pasta Salad combines the smoky, spicy flavors of street corn with a luscious creamy dressing, fresh herbs, and tender short pasta. Featuring a harmonious blend of cream cheese, sour cream, and tangy lime mayo, this salad is enhanced with crunchy romaine lettuce, sweet fresh corn, and buttery avocado. Perfect as a vibrant side dish or a light main course, it’s served warm or cold and finished with a drizzle of smoky chili butter for an irresistible kick.
Ingredients
Scale
Pasta and Salad Ingredients
- 8 ounces short pasta (such as rotini or penne)
- 2 cups fresh corn kernels (about 2 ears)
- 1 ripe avocado, diced
- 2 cups chopped romaine lettuce
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh cilantro
- 1/2 cup shredded spicy cheddar cheese
Creamy Dressing
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 2 tablespoons chopped fresh chives
- 1/4 cup crumbled cotija cheese
- Salt and black pepper to taste
Chili Butter
- 3 tablespoons unsalted butter
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
Lime Mayo Dressing
- 1/4 cup mayonnaise
- 1 tablespoon fresh lime juice
Instructions
- Prepare the creamy dressing: In a medium bowl, combine softened cream cheese, sour cream, olive oil, minced garlic, chopped chives, salt, pepper, and crumbled cotija cheese. Mix thoroughly until the dressing is smooth and creamy.
- Cook the pasta: Boil the short pasta according to the package directions until al dente. Drain well and immediately toss it with the creamy dressing to ensure every piece is coated.
- Assemble the salad ingredients: To the dressed pasta, add chopped romaine lettuce, fresh corn kernels, fresh basil, cilantro, spicy cheddar cheese, and diced avocado. Toss gently to combine all the flavors evenly.
- Prepare the chili butter: In a small skillet over medium heat, melt the unsalted butter. Stir in smoked paprika and cayenne pepper, cooking for about 1 minute until fragrant. Remove from heat.
- Make the lime mayo dressing: In a small bowl, whisk together the mayonnaise and fresh lime juice until smooth and emulsified.
- Serve the salad: You can enjoy this pasta salad warm or chilled. Before serving, drizzle the smoky chili butter on top and serve alongside the lime mayo dressing for added zest and creaminess.
Notes
- For a vegetarian version, ensure the cheeses are made without animal rennet.
- Fresh corn can be substituted with frozen corn, thawed and drained.
- Adjust the cayenne pepper in the chili butter to your preferred spice level.
- This salad can be prepared a few hours in advance but add avocado just before serving to maintain freshness.
- Use gluten-free pasta if needed to make the dish gluten-free.
