Description
A vibrant and flavorful Creamy Street Corn Pasta Salad featuring a rich dressing, grilled corn, fresh herbs, and a spicy chili butter topping. This easy-to-make dish combines creamy textures with smoky and spicy accents, perfect for a summertime side or a light main course.
Ingredients
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
Main 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
- Salt to taste
Lime Mayo Dressing
- 1/4 cup mayonnaise or yogurt
- 2 tablespoons lime juice
- Salt to taste
Instructions
- Make the Dressing: In a large salad bowl, combine the cream cheese, sour cream, olive oil, grated garlic, chopped chives, cotija or feta cheese, salt, and pepper. Mix thoroughly to create a smooth, creamy dressing that will flavor the entire salad.
- Cook the Pasta and Combine Ingredients: Bring a large pot of salted water to a boil. Cook the short pasta according to package instructions until al dente. Drain and immediately toss the warm pasta with the prepared dressing in the salad bowl. Add shredded romaine lettuce, grilled or roasted corn, diced spicy cheddar, fresh basil, chopped cilantro, and diced avocado. Toss gently to combine all ingredients evenly.
- Prepare the Chili Butter: In a skillet over medium heat, melt the salted butter until it becomes golden and aromatic. Stir in the smoked paprika, chili powder, cayenne pepper (adjust quantity based on spice preference), and a pinch of salt. Cook the mixture for about one minute until fragrant, then remove from heat to cool slightly.
- Make the Lime Mayo Dressing: In a small bowl, mix together mayonnaise or yogurt with lime juice and salt to taste. This tangy dressing will add a bright, fresh layer of flavor to the pasta salad when served.
- Serve and Enjoy: Serve the pasta salad either warm or cold as preferred. Top each serving with a drizzle of the lime mayo dressing and spoonful of the chili butter. Allow the salad to sit for a few minutes before serving to let the flavors meld beautifully.
Notes
- Use short pasta shapes like penne, fusilli, or rotini for best texture.
- Grilled or roasted corn adds a delicious smoky flavor; fresh raw corn can be used in a pinch but will be less smoky.
- Adjust cayenne pepper to control the heat level according to your preference.
- For a lighter version, substitute mayonnaise with yogurt in the lime dressing.
- This salad can be prepared a few hours ahead; just add avocado right before serving to prevent browning.
- Leftovers store well in the refrigerator for up to 2 days, but chili butter is best added just before serving.
