Save It My neighbor showed up to a summer potluck with this luminous bowl of creamy pasta studded with charred corn, and I watched it disappear in minutes while everyone fought over the last forkful. The way the chili butter pooled at the bottom, mixing with that tangy lime mayo, felt like edible nostalgia for street food carts in the heat. I pestered her for the recipe that same night, and what she handed me became my go-to whenever I need something that tastes impressive but doesn't require hours in the kitchen. It's the kind of dish that bridges comfort and brightness, cream and spice, all in one bowl.
Last summer, I made this for a baby shower where half the guests were vegetarian, and instead of feeling like a limitation, it became the star of the spread. Someone asked if the creamy dressing had anchovies because it tasted so deeply savory, and I loved admitting it was just good cheese and a splash of olive oil. The avocado added that unexpected luxury, and watching people pile it onto their plates made me realize this salad had quietly become my favorite thing to cook for a crowd.
Ingredients
- Cream cheese: Softening it to room temperature means it whisks into the dressing silky and smooth instead of clumping into stubborn pockets.
- Cotija cheese: This crumbly, salty cheese is the backbone of street corn flavor, but if you can't find it, feta works beautifully and costs less.
- Short pasta: Rotini or fusilli catches the dressing in all those little twists, so avoid long, slippery shapes that won't hold onto the creaminess.
- Fresh corn: Grilled corn develops a sweetness and char that makes the whole dish sing, but frozen corn that's been thawed works in a pinch.
- Chili butter: Blooming the spices in melted butter for just a minute coaxes out their warmth and prevents them from tasting dusty or raw.
- Lime mayo: Fresh lime juice cuts through the richness and adds a brightness that ties everything together.
Instructions
- Whisk together the creamy cheese dressing:
- Grab a large salad bowl and combine softened cream cheese, sour cream, olive oil, grated garlic, chives, and crumbled cotija until the mixture is smooth and luxurious. Season generously with salt and pepper, tasting as you go, because this dressing is your foundation.
- Cook the pasta and build the salad:
- Boil your pasta in salted water until just al dente, then drain it well without rinsing. While the pasta is still warm, toss it straight into that creamy dressing so it soaks up every bit of flavor, then add the romaine, corn, spicy cheddar, basil, cilantro, and avocado with a gentle hand so nothing bruises.
- Bloom the spices in chili butter:
- In a small skillet over medium heat, melt the butter until it's golden and smells nutty, then stir in the chili powder, smoked paprika, and cayenne, letting them toast for about 60 seconds until fragrant. This step transforms dusty spices into something warm and alive.
- Mix the lime mayo:
- Whisk together mayonnaise, fresh lime juice, and a pinch of salt in a small bowl until combined, keeping it simple so the lime stays the star.
- Finish and serve:
- Serve the salad at whatever temperature you prefer, then drizzle with lime mayo and spoon the spicy chili butter over the top right before eating. If you have time, let it rest for 10 to 15 minutes so the flavors get to know each other.
Save It There's something almost sacred about the moment when all the separate components finally come together on the plate, when you realize you've created something that tastes like summer in a bowl. A friend once said this salad reminded her of a vacation she'd never taken, and I think that's exactly the point.
When to Use Each Dressing
The creamy cheese dressing is what holds everything together, binding the pasta and vegetables into one cohesive bite, while the lime mayo cuts through richness with its bright acidity. The chili butter is the final flourish, the thing that makes people pause mid-bite and ask what just happened in their mouth. Some nights I use all three, other times I'll skip the mayo if I want the dish to feel heavier and more luxurious, or skip the chili butter if I'm serving it to people who prefer gentler heat.
Variations That Actually Work
Swapping the romaine for peppery arugula gives you a completely different salad that feels lighter and more sophisticated, though the silky dressing becomes an even bolder player on the plate. Adding grilled chicken or shrimp turns this from a side into a main course without any fussing, and suddenly you've got a whole summer dinner that doesn't require heating up the oven. I've also experimented with charred poblano peppers instead of the fresh cilantro, and the earthiness they bring makes the whole thing taste like you've traveled somewhere warm and intentional.
Storage and Make-Ahead Tips
This salad holds up beautifully in the refrigerator for up to three days, though the pasta will continue absorbing dressing so it gets creamier and more flavorful as it sits, which honestly might be better than the first day. You can prep the components separately and assemble everything an hour or two before serving, but don't dress it until you're ready to eat or the romaine will wilt into a sad pile. One trick I learned is to keep the dressings in small containers and let people customize their own serving, which somehow makes everyone feel like they've created something special.
- Make the creamy cheese dressing up to two days ahead and let it deepen in flavor in the fridge.
- Cook the pasta and refrigerate it separately, then warm it gently before tossing with dressing if you prefer hot salad.
- The chili butter can be made ahead and reheated, or served at room temperature for a subtler spice.
Save It This is the kind of recipe that teaches you something new every time you make it, whether it's about layering flavors or how to feed a crowd without stress. Serve it warm, serve it cold, serve it with confidence knowing that summer just got a whole lot more delicious.
Recipe FAQs
- → Can I make this pasta salad ahead of time?
Yes, prepare it up to 24 hours in advance. Store covered in the refrigerator, but add the fresh avocado, lime mayo, and chili butter just before serving to maintain texture and flavor.
- → What's the best pasta shape for this dish?
Short pasta varieties like rotini, fusilli, or farfalle work excellently as their nooks and crannies capture the creamy dressings. Choose whatever you have on hand—each holds the toppings beautifully.
- → How can I reduce the spice level?
Simply decrease or omit the cayenne pepper in the chili butter and select mild cheddar instead of spicy. The lime mayo provides a cooling contrast that helps balance the remaining warmth.
- → Can I use frozen corn instead of fresh?
Absolutely. Thaw frozen corn completely and pat dry before adding. For extra flavor, briefly roast or pan-sear the thawed kernels to achieve slight char marks reminiscent of grilled street corn.
- → What can I substitute for cotija cheese?
Feta cheese makes an excellent alternative with similar crumbly texture and salty tang. Grated Parmesan or queso fresco also work well, though adjust quantities slightly to taste.
- → Is this dish served warm or cold?
It's delicious either way. Serve warm immediately after preparation for melty cheese comfort, or refrigerate for at least two hours to enjoy chilled—the flavors deepen and meld beautifully as it cools.