Introduction

This creamy street corn pasta salad combines tender pasta, smoky grilled corn, and a vibrant blend of fresh herbs and cheeses. With a spicy chili butter and a tangy lime mayo drizzle, it’s a perfect dish for gatherings or a flavorful weeknight meal.

A bowl of pasta with four main visible layers: the base layer is made of pale yellow, spiral-shaped pasta, slightly glossy and forming the bulk at the bottom; scattered on top are bright yellow grilled corn kernels with some charred black spots adding texture and color contrast; dollops of white ricotta cheese are spread unevenly around, looking soft and crumbly with a slightly grainy texture; fresh dark green basil leaves and sliced avocado pieces with light green flesh are placed on top, adding a fresh and creamy look. The bowl is white with a subtle speckled texture, set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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
4 tablespoons salted butter
2 teaspoons smoked paprika
2 tablespoons chili powder
1/2 to 2 teaspoons cayenne pepper, adjust to preference
1/4 cup mayonnaise or yogurt
2 tablespoons lime juice

Instructions

Step 1: In a large salad bowl, combine the cream cheese, sour cream, olive oil, grated garlic, chopped chives, and crumbled cotija or feta cheese. Season with salt and pepper to taste. This dressing will flavor the entire salad.
Step 2: Bring a pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and immediately toss the pasta with the prepared dressing in the salad bowl. Add shredded romaine lettuce, grilled corn, diced cheddar cheese, basil, cilantro, and avocado. Toss gently to combine all ingredients evenly.
Step 3: In a skillet over medium heat, melt the salted butter until golden. Stir in smoked paprika, chili powder, cayenne pepper, and a pinch of salt. Cook for another minute to bloom the spices, then remove from heat. This chili butter adds a spicy kick to the salad.
Step 4: In a small bowl, mix mayonnaise or yogurt with lime juice and a pinch of salt to create a creamy, tangy dressing that balances the chili butter’s heat.
Step 5: Serve the pasta salad warm or chilled. Drizzle with lime mayo and spoon over the chili butter. Allowing the salad to rest briefly will deepen the flavors.

Tips & Variations

Use fresh, grilled corn for the best smoky flavor, or substitute with canned corn in a pinch.
Adjust the cayenne pepper to your preferred spice level to keep the salad mild or make it fiery.
Swap cotija for feta if you prefer a creamier, tangier cheese.
For a lighter option, substitute mayonnaise with Greek yogurt in the lime dressing.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently or enjoy cold. Add avocado fresh on serving day to prevent browning.

How to Serve

A white bowl filled with a layered pasta salad featuring creamy off-white ridged pasta at the base, topped with golden roasted corn kernels, some with charred black spots, scattered throughout. Bright green fresh basil leaves and dollops of white cottage cheese are spread on top, with a few avocado slices showing a soft light green color. A light dusting of reddish paprika is sprinkled over the dish. The bowl sits on a white marbled surface with a lime wedge and basil leaves nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, short pasta like penne, rotini, or shells work best as they hold the dressing well, but feel free to use your favorite shape.

Is it possible to make this salad vegan?

To make it vegan, substitute cream cheese and sour cream with plant-based alternatives, use vegan mayonnaise, and skip the cheeses or use vegan cheese substitutes.