Creamy Street Corn Pasta Salad Recipe
This Creamy Street Corn Pasta Salad is a vibrant and flavorful dish combining al dente short pasta with grilled corn, fresh herbs, and a zesty creamy dressing. Enhanced with a smoky chili butter and a refreshing lime mayo dressing, this salad blends creamy, spicy, and tangy elements for a perfect side or light main course.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American, Mexican-inspired
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
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
- Make the Dressing: In a large salad bowl, combine room temperature cream cheese, sour cream, extra virgin olive oil, grated garlic cloves, chopped fresh chives, crumbled cotija or feta cheese, and season with salt and pepper. Mix well to create a smooth, creamy base that will flavor the entire salad.
- Cook the Pasta and Combine Ingredients: Bring a large pot of salted water to a boil. Add the short pasta and cook according to package instructions until al dente. Drain the pasta and immediately toss it into the prepared dressing in the salad bowl. Then add shredded romaine lettuce, grilled or roasted corn, spicy cheddar cheese, torn basil, chopped cilantro, and diced avocado. Toss everything thoroughly to ensure even coating and flavor distribution.
- Prepare the Chili Butter: In a skillet over medium heat, melt salted butter until golden. Stir in smoked paprika, chili powder, cayenne pepper (adjust to your spice preference), and a pinch of salt. Cook for about one minute to let the spices bloom, then remove from heat. This chili butter will infuse the salad with a smoky, spicy kick.
- Make the Lime Mayo Dressing: In a small bowl, whisk together mayonnaise or yogurt with fresh lime juice and a pinch of salt until creamy and smooth. This dressing adds a refreshing tang that balances the chili butter’s heat.
- Serve and Enjoy: Serve the pasta salad either warm or cold, according to your preference. Drizzle each serving with the lime mayo dressing and a generous spoonful of the chili butter. Letting the salad rest for a short time allows the flavors to meld and intensify for an even better taste experience.
Notes
- Adjust cayenne pepper quantity based on your preferred spice level.
- Use either mayonnaise or yogurt for the lime dressing depending on your taste or dietary preference.
- Grilling or roasting the corn enhances its natural sweetness and adds depth to the salad.
- Allow the salad to sit for 10-15 minutes before serving for better flavor integration.
- Use short pasta shapes like rotini, penne, or shells for best results.
Keywords: street corn pasta salad, creamy pasta salad, grilled corn salad, smoky chili butter, lime mayo dressing, summer salad, easy pasta salad
Find it online: https://nayabaker.com/creamy-street-corn-pasta-salad-recipe/
