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Creamy Street Corn Pasta Salad

Creamy Street Corn Pasta Salad

  • Author: Sarah White

Description

Try this Creamy Street Corn Pasta Salad recipe with chili butter, avocado, and fresh herbs. A zesty twist on classic pasta salad.

Ingredients

Scale

For the Creamy Dressing:

  • 4 oz cream cheese, room temperature

  • 1/3 cup sour cream

  • 2 tbsp extra virgin olive oil

  • 1–2 garlic cloves, grated

  • 1 tbsp fresh chives, chopped

  • Salt and pepper, to taste

  • 3/4 cup crumbled cotija or feta cheese

For the Pasta Salad:

  • 1 lb short pasta (rotini, fusilli, or penne)

  • 1 head romaine lettuce, shredded

  • 2 cups grilled or roasted corn (from 3–4 ears of corn)

  • 1/2 cup fresh basil, torn

  • 1/2 cup fresh cilantro, chopped

  • 1/2 cup spicy cheddar cheese, diced

  • 1 avocado, diced

For the Chili Butter:

  • 4 tbsp salted butter

  • 2 tsp smoked paprika

  • 2 tbsp chili powder

  • 1/2–2 tsp cayenne pepper (adjust to taste)

For the Lime Mayo Dressing:

  • 1/4 cup mayonnaise or Greek yogurt

  • 2 tbsp lime juice

Instructions

  1. Cook the Pasta
    Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking. Set aside to cool.

  2. Make the Creamy Dressing
    In a medium bowl, whisk together the cream cheese, sour cream, olive oil, garlic, chives, salt, and pepper. Once smooth, fold in the crumbled cotija or feta cheese. Set aside.

  3. Grill or Roast the Corn
    Grill corn directly on the grill or roast in a pan until slightly charred. Cut the kernels off the cob. You should end up with about 2 cups.

  4. Prepare the Chili Butter
    In a small saucepan over low heat, melt the butter. Stir in the smoked paprika, chili powder, and cayenne pepper. Cook for 1–2 minutes until fragrant. Set aside to cool slightly.

  5. Mix the Lime Mayo Dressing
    Whisk together the mayo (or Greek yogurt) and lime juice in a small bowl. Season with salt to taste. Set aside.

  6. Assemble the Salad
    In a large mixing bowl, combine the cooled pasta, romaine lettuce, grilled corn, basil, cilantro, spicy cheddar, and diced avocado.

  7. Add Dressings
    Gently fold in the creamy cheese dressing and lime mayo dressing. Mix thoroughly to coat all ingredients.

  8. Finish with Chili Butter
    Drizzle the warm chili butter over the salad and give it a final toss. Sprinkle extra cheese or herbs on top if desired.

  9. Serve or Chill
    Serve immediately or chill in the refrigerator for 30–60 minutes to let flavors meld. Best served slightly chilled or at room temperature.

Notes

Use fresh grilled corn for authentic smoky flavor, but frozen roasted corn works in a pinch.

Allow the pasta to cool completely before mixing to avoid melting the dressing.

The chili butter can be made ahead and refrigerated. Warm it slightly before using.

Add a squeeze of extra lime juice just before serving for a burst of freshness.

Adjust the cayenne to control the spice level—start with less and build up.

Keywords: Creamy Street Corn Pasta Salad

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Find it online: https://cookingwhite.com/creamy-street-corn-pasta-salad/