Description
A vibrant and creamy street corn pasta salad featuring grilled corn, fresh herbs, cheesy dressing, and a spicy chili butter topping. Perfect as a flavorful side dish that can be served warm or cold, combining Mexican-inspired ingredients with a comforting pasta base.
Ingredients
Units
Scale
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
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
Chili Butter
- 4 tablespoons salted butter
- 2 teaspoons smoked paprika
- 2 tablespoons chili powder
- 1/2 to 2 teaspoons cayenne pepper (adjust to preference)
Lime Mayo Dressing
- 1/4 cup mayonnaise or yogurt
- 2 tablespoons lime juice
Instructions
- Prepare the Creamy Cheese Dressing: In a large salad bowl, combine the room temperature cream cheese, sour cream, extra virgin olive oil, grated garlic, chopped fresh chives, salt, pepper, and crumbled cotija or feta cheese. Mix thoroughly until smooth and well incorporated.
- Cook Pasta & Combine Salad: Cook the short pasta according to package instructions until al dente. Drain immediately and while still hot, toss the pasta with the prepared creamy dressing in the salad bowl. Add shredded romaine lettuce, grilled or roasted corn, torn fresh basil, chopped cilantro, diced spicy cheddar cheese, and diced avocado. Toss everything carefully to combine all ingredients evenly.
- 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 your heat preference), and a pinch of salt. Cook for about one minute to let the spices bloom and the flavors meld, then remove from heat.
- 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 the mixture is smooth and tangy.
- Serve and Enjoy: The pasta salad can be served warm or cold. Drizzle generously with the lime mayo dressing and spoon a good amount of the chili butter on top for rich, spicy accents. For best flavor, allow the salad to sit for a few minutes before serving to let the flavors deepen.
Notes
- The creamy dressing can be prepared a few hours ahead and refrigerated to meld flavors.
- Grilled or roasted corn adds authentic smoky flavor; fresh corn can be quickly cooked on a grill pan or oven.
- Adjust cayenne pepper amount in chili butter according to heat preference for milder or spicier results.
- This salad is versatile and can be served as a side dish or a light main on warm days.
- Use mayonnaise if you prefer a richer lime dressing, or yogurt for a lighter, tangier alternative.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480
- Sugar: 4g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 55mg
