Description

Creamy Street Corn Pasta Salad is a vibrant, flavorful dish combining grilled corn, fresh herbs, creamy dressing, and a spicy chili butter kick. Perfect for summer barbecues or potlucks, this pasta salad is bursting with bold, zesty flavors that are sure to impress!

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 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

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Instructions

Make the Dressing:
In a large salad bowl, combine cream cheese, sour cream, olive oil, grated garlic, chopped chives, salt, and pepper. Stir until smooth and well-mixed. This creamy base adds richness to every bite.
Cook the Pasta and Combine Ingredients:
Bring a pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and immediately toss the pasta with the prepared dressing. Add the shredded romaine lettuce, grilled or roasted corn, spicy cheddar cheese, fresh basil, cilantro, and diced avocado to the bowl. Toss everything together until well combined and the pasta is evenly coated.
Prepare the Chili Butter:
In a skillet over medium heat, melt the butter until golden brown. Stir in smoked paprika, chili powder, cayenne pepper (adjust to your spice preference), and a pinch of salt. Cook for another minute to let the spices bloom, then remove from heat. Drizzle the chili butter over the pasta salad, infusing it with bold flavor and a spicy kick.
Make the Lime Mayo Dressing:
In a small bowl, mix together mayonnaise or yogurt with lime juice and a pinch of salt. This tangy, creamy dressing will balance the richness of the chili butter and add a fresh, zesty contrast to the salad.
Serve and Enjoy:
Serve the pasta salad warm or cold, depending on your preference. Top with a drizzle of the lime mayo dressing and a generous spoonful of the chili butter before serving. Let the salad sit for a bit to allow the flavors to meld together.

Notes

Storage: Store the pasta salad in an airtight container in the fridge for up to 3 days. For a chilled version, make it ahead and refrigerate.

Reheating: If you prefer to serve it warm, gently reheat in the microwave, but keep in mind that the creamy texture may change when reheated.

Customization:

Grilled Veggies: Add grilled veggies like bell peppers or zucchini for extra texture and flavor.
Spicy: Add chopped jalapeños or drizzle with hot sauce for more heat.
Meat Lovers: Add grilled chicken, shrimp, or bacon to make it heartier.
Vegan Version: Use dairy-free sour cream, cream cheese, and mayo alternatives for a vegan version.

Prep Time: 20 minutes
Cook Time: 10-15 minutes
Category: Salad, Side Dish
Method: Mixing, Cooking
Cuisine: Mexican-inspired, American