Creamy Street Corn Pasta Salad (Printable Version)

Vibrant pasta with roasted corn, spicy cheddar, fresh herbs, and two irresistible dressings for summer gatherings.

# What You'll Need:

→ Creamy Cheese Dressing

01 - 4 oz cream cheese, room temperature
02 - 1/3 cup sour cream
03 - 2 tbsp extra virgin olive oil
04 - 1 to 2 cloves garlic, freshly grated
05 - 1 tbsp fresh chives, chopped
06 - 3/4 cup crumbled cotija cheese
07 - Salt and freshly ground black pepper to taste

→ Salad Base

08 - 1 lb short pasta (rotini, fusilli, or farfalle)
09 - 1 head romaine lettuce, shredded
10 - 2 cups grilled or roasted corn
11 - 1/2 cup spicy cheddar cheese, diced
12 - 1/2 cup fresh basil leaves, torn
13 - 1/2 cup fresh cilantro, chopped
14 - 1 medium avocado, diced

→ Chili Butter

15 - 4 tbsp salted butter
16 - 2 tbsp chili powder
17 - 2 tsp smoked paprika
18 - 1/2 to 2 tsp cayenne pepper to taste
19 - Pinch of salt

→ Lime Mayo Dressing

20 - 1/4 cup mayonnaise or plain yogurt
21 - 2 tbsp fresh lime juice
22 - Pinch of salt

# Directions:

01 - In a large salad bowl, combine cream cheese, sour cream, olive oil, grated garlic, chopped chives, and crumbled cotija cheese. Season with salt and pepper to taste. Mix until smooth and set aside.
02 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain well. While still warm, toss pasta with creamy cheese dressing in the salad bowl. Add shredded romaine, grilled corn, diced spicy cheddar, torn basil, chopped cilantro, and diced avocado. Gently toss until well mixed and evenly coated.
03 - In a skillet over medium heat, melt butter until golden and fragrant. Stir in chili powder, smoked paprika, cayenne pepper, and a pinch of salt. Let the spices bloom for about 1 minute, then remove from heat.
04 - In a small bowl, whisk together mayonnaise, fresh lime juice, and a pinch of salt until smooth.
05 - Serve the salad warm or chilled. Drizzle with lime mayo and spoon over spicy chili butter just before serving. For best flavor, let the salad sit for 10 to 15 minutes before serving to allow flavors to meld.

# Additional Tips::

01 -
  • Two competing dressings create an addictive flavor complexity that keeps you coming back for another bite.
  • The whole thing comes together in under an hour, yet tastes like you've been fussing over it all afternoon.
  • It works warm straight from the bowl or chilled the next day, making it perfect for meal prep or unexpected guests.
02 -
  • Adding the warm pasta directly to the dressing while it's still hot means the starch in the pasta gets absorbed into the creaminess, creating richness you can't achieve if you wait for it to cool down.
  • Don't mix in the avocado until just before serving or it'll oxidize and turn an unappetizing brown, no matter how much lime juice you throw at it.
03 -
  • If your cotija cheese is too salty, soak it briefly in cold water and pat it dry before crumbling, which sounds fussy but makes a real difference in balance.
  • Grill your fresh corn in the husks over an open flame or under the broiler for thirty seconds on each side to develop a caramelized sweetness that frozen corn simply can't match.
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