Description
Creamy Street Corn Pasta Salad packed with charred corn, lime, cotija cheese, and bold chili spices. Perfect for BBQs, potlucks, and summer gatherings.
Ingredients
- 4 oz cream cheese, room temperature
- 1/3 cup sour cream
- 2 tablespoons olive oil
- 1–2 grated garlic cloves
- 1 tablespoon fresh chives, chopped
- 3/4 cup crumbled cotija cheese
- Salt and black pepper to taste
- 1 pound short pasta (rotini, fusilli, or farfalle)
- 2 cups grilled or roasted corn (fresh or fire-roasted frozen)
- 1/2 cup fresh basil, torn
- 1/2 cup fresh cilantro, chopped
- 1/2 cup spicy cheddar cheese, diced
- 1 avocado, diced
- 1 head romaine lettuce, shredded
- 4 tablespoons butter
- 2 teaspoons smoked paprika
- 2 tablespoons chili powder
- 1/2–2 teaspoons cayenne pepper
- 1/4 cup mayonnaise
- 2 tablespoons fresh lime juice
Instructions
- In a large bowl, combine cream cheese, sour cream, olive oil, garlic, chives, cotija cheese, salt, and pepper until smooth and creamy.
- In a small bowl, whisk mayonnaise with fresh lime juice and set aside.
- Melt butter in a saucepan over low heat and stir in smoked paprika, chili powder, and cayenne to make chili butter, then remove from heat.
- Cook pasta in salted boiling water until al dente, drain, and toss lightly with olive oil to prevent sticking.
- Grill or roast corn until lightly charred, then cut kernels off the cob.
- Add cooled pasta to the creamy dressing and mix until evenly coated.
- Fold in charred corn, basil, cilantro, diced cheddar, and shredded romaine.
- Drizzle chili butter over the salad and gently mix to combine.
- Add diced avocado just before serving, drizzle with lime mayo, and garnish with extra cotija and cilantro.
Notes
- Add avocado right before serving to prevent browning.
- Adjust cayenne pepper to control the spice level.
- Let the salad sit at room temperature for 15 minutes before serving for deeper flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop and Grill
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 35mg