Creamy Street Corn Pasta Salad

Why You’ll Love This Recipe

This Creamy Street Corn Pasta Salad is the ultimate crowd-pleaser with its unique mix of textures and flavors. The creamy cheese dressing is perfectly balanced by the smoky chili butter and zesty lime mayo, while the fresh corn, herbs, and avocado bring a refreshing burst of flavor. Whether you serve it warm or cold, this salad is incredibly versatile and pairs beautifully with any summer BBQ, picnic, or casual dinner. It’s also quick and easy to make, with a prep time of just 15 minutes!

Ingredients

For the dressing:

• 4 ounces room temperature cream cheese

• 1/3 cup sour cream

• 2 tablespoons extra virgin olive oil

• 1-2 grated garlic cloves

• 1 tablespoon fresh chives, chopped

• Salt and pepper to taste

• 3/4 cup crumbled cotija or feta cheese

For the salad:

• 1 pound of short pasta

• 1 head romaine lettuce, shredded

• 2 cups grilled or roasted corn from 3-4 fresh ears

• 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 tablespoons salted butter

• 2 teaspoons smoked paprika

• 2 tablespoons chili powder

• 1/2 to 2 teaspoons cayenne pepper (adjust to preference)

For the lime mayo dressing:

• 1/4 cup mayonnaise or yogurt

• 2 tablespoons lime juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Creamy Cheese Dressing: In a large salad bowl, combine the room temperature cream cheese, sour cream, olive oil, grated garlic, chopped chives, salt, pepper, and crumbled cotija or feta cheese. Mix until smooth and well combined.

2. Cook Pasta & Combine Salad: Cook the short pasta according to the package instructions until al dente. Drain and immediately toss the hot pasta with the creamy dressing in the salad bowl. Add the shredded romaine lettuce, grilled or roasted corn, torn fresh basil, chopped fresh cilantro, diced spicy cheddar cheese, and diced avocado. Toss everything together to combine evenly.

3. Make the Chili Butter: In a skillet over medium heat, melt the salted butter until golden. Stir in the smoked paprika, chili powder, cayenne pepper (adjust to your preferred spice level), and a pinch of salt. Cook for about one minute to allow the spices to bloom, then remove from heat.

4. Make the Lime Mayo Dressing: In a small bowl, mix together the mayonnaise (or yogurt) with the lime juice and a pinch of salt. Stir until smooth and well combined.

5. Serve and Enjoy: Serve the pasta salad either warm or cold, depending on your preference. Drizzle with the lime mayo dressing and top with a generous spoonful of the warm chili butter. For deeper flavors, allow the salad to sit for a bit before serving.

Servings and Timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Total Time: 25 minutes

Variations

• Vegetarian Version: If you want to keep the dish vegetarian, omit the spicy cheddar cheese and use a plant-based butter for the chili butter.

• Extra Protein: Add grilled chicken, shrimp, or even black beans for a protein-packed version of this salad.

• Spicy Kick: Increase the cayenne pepper or add a diced jalapeño to the salad to enhance the heat.

• Different Cheese: If cotija or feta isn’t available, try using Parmesan or another crumbly cheese for a similar texture and flavor.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad may become a bit drier as it sits, so you may want to add a bit of extra sour cream or mayo before serving again.

• Reheating: If you prefer to eat it warm, gently reheat the pasta in a pan over low heat, adding a little extra olive oil or butter to bring back the creamy texture. For the chili butter, simply reheat in a skillet.

FAQs

1. Can I use a different type of pasta for this recipe?

Yes! Feel free to use any type of short pasta, such as penne, fusilli, or rotini. Just make sure to cook it al dente.

2. Is there a non-dairy version of the cream cheese dressing?

Yes! You can substitute the cream cheese and sour cream with dairy-free alternatives, such as coconut cream cheese and a plant-based yogurt.

3. Can I make this pasta salad ahead of time?

Yes, this salad can be made ahead of time. Just be sure to store the chili butter and lime mayo dressing separately and add them right before serving to keep the salad fresh.

4. Can I use frozen corn instead of fresh corn?

Yes, frozen corn works great! Just be sure to thaw and heat it before adding it to the salad.

5. How can I make this recipe spicier?

To make this recipe spicier, increase the cayenne pepper in the chili butter or add a few slices of fresh jalapeño to the salad.

6. Can I use regular cheddar cheese instead of spicy cheddar?

Yes, you can substitute regular cheddar cheese for the spicy cheddar. If you like, add a pinch of chili flakes to make up for the missing heat.

7. How long will the chili butter keep in the fridge?

Chili butter can be stored in an airtight container in the fridge for up to a week. Simply reheat it before serving.

8. Can I add other vegetables to this pasta salad?

Absolutely! Roasted red peppers, diced tomatoes, or even cucumbers would be a great addition for more crunch and freshness.

9. What can I serve with this pasta salad?

This pasta salad pairs wonderfully with grilled meats, BBQ dishes, or as a side to a light soup or sandwich.

10. Can I use a different dressing for this pasta salad?

Of course! While the creamy cheese dressing gives a unique flavor, you can experiment with different dressings like ranch, Caesar, or even a simple olive oil and vinegar dressing.

Conclusion

This Creamy Street Corn Pasta Salad is a crowd-pleasing dish that combines the best of creamy, fresh, and spicy flavors. Perfect for summer meals, picnics, or BBQs, it’s sure to be a hit with friends and family. With its bold flavors and easy preparation, you’ll love how quickly this dish comes together to create a delicious and satisfying meal. Enjoy!

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