Creamy Street Corn Pasta Salad (Print-Friendly Version)
Tender pasta tossed with sweet corn, zesty lime dressing, Cotija cheese, smoky spices, and vibrant fresh herbs.
# What You'll Need:
→ Dressing Base
01 -
115 g cream cheese, at room temperature
02 -
80 ml sour cream
03 -
30 ml extra virgin olive oil
04 -
1–2 garlic cloves, finely grated
05 -
1 tablespoon fresh chives, chopped
06 -
Salt, to taste
07 -
Black pepper, to taste
→ Pasta Salad
08 -
1 pound (450 g) short pasta (such as fusilli or penne)
09 -
1 head romaine lettuce, shredded
10 -
2 cups (approx. 340 g) grilled or roasted corn kernels (from 3–4 fresh ears)
11 -
120 g spicy cheddar cheese, diced
12 -
75 g Cotija cheese, crumbled (substitute feta if preferred)
13 -
1/2 cup fresh basil leaves, torn
14 -
1/2 cup fresh cilantro, chopped
15 -
1 avocado, diced
→ Chili Butter
16 -
4 tablespoons (56 g) salted butter
17 -
2 teaspoons smoked paprika
18 -
2 tablespoons chili powder
19 -
0.5–2 teaspoons cayenne pepper, adjusted to taste
20 -
Salt, to taste
→ Lime Mayo Dressing
21 -
60 ml mayonnaise or plain yogurt
22 -
2 tablespoons lime juice
23 -
Salt, to taste
# How to Make It:
01 -
In a large salad bowl, combine the cream cheese, sour cream, extra virgin olive oil, grated garlic, chives, salt, and black pepper. Mix thoroughly until smooth and well blended.
02 -
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain well and while still warm, toss pasta with the prepared dressing base in the salad bowl. Add shredded romaine, grilled corn kernels, diced cheddar cheese, crumbled Cotija, torn basil, chopped cilantro, and diced avocado. Gently mix to evenly distribute ingredients and ensure thorough coating.
03 -
In a skillet over medium heat, melt the salted butter. Stir in smoked paprika, chili powder, cayenne pepper, and a pinch of salt. Continue cooking for 1 minute, allowing the spices to bloom and the butter to take on a vibrant color. Remove from the heat and set aside.
04 -
In a small bowl, whisk together mayonnaise (or yogurt), lime juice, and a pinch of salt until smooth. Set aside to complement the main salad.
05 -
Transfer the salad to a serving platter or bowl. Drizzle with lime mayo dressing and spoon over chili butter. Serve warm or chilled. Allowing the salad to sit briefly before serving enhances the flavor integration.
# Additional Tips:
01 -
Store leftovers in an airtight container in the refrigerator for up to 3–4 days; add avocado just before serving to maintain freshness.
02 -
For optimal flavor, let the salad rest at room temperature for 15–20 minutes before serving and refresh with a squeeze of lime juice if desired.
03 -
To prepare ahead, keep the cooked pasta, corn, and dressings separate and combine with herbs and avocado immediately before serving.