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Creamy Street Corn Pasta Salad Recipe

Creamy Street Corn Pasta Salad Recipe
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★★★★★

5.1 from 28 reviews

This Creamy Street Corn Pasta Salad is a vibrant and flavorful dish combining the best of street-style corn with a zesty creamy dressing, smoky chili butter, and fresh herbs. Perfect for a casual lunch or a party side, this salad balances creamy, smoky, spicy, and tangy elements for a truly satisfying experience.

Ingredients

Scale

Dressing Ingredients

  • 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

Salad Ingredients

  • 1 pound short pasta (such as penne or rigatoni)
  • 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

Chili Butter Ingredients

  • 4 tablespoons salted butter
  • 2 teaspoons smoked paprika
  • 2 tablespoons chili powder
  • 1/2 to 2 teaspoons cayenne pepper, adjust to preference

Lime Mayo Dressing Ingredients

  • 1/4 cup mayonnaise or yogurt
  • 2 tablespoons lime juice

Instructions

  1. Prepare the Creamy Cheese Dressing: In a large salad bowl, combine the room temperature cream cheese, sour cream, extra virgin olive oil, grated garlic, chopped fresh chives, salt, pepper, and crumbled cotija or feta cheese. Mix thoroughly until smooth and well integrated to create the creamy base for the salad.
  2. Cook Pasta & Combine Salad: Bring a large pot of salted water to a boil and cook the short pasta until al dente, usually about 8-10 minutes depending on pasta type. Drain immediately and while the pasta is still warm, toss it with the prepared creamy cheese dressing in the salad bowl. Add shredded romaine lettuce, grilled or roasted corn, torn fresh basil, chopped fresh cilantro, diced spicy cheddar cheese, and diced avocado. Toss gently but thoroughly to combine all the salad ingredients evenly.
  3. Make the Chili Butter: In a skillet over medium heat, melt the salted butter until it is golden and fragrant. Stir in smoked paprika, chili powder, cayenne pepper (adjust amount to your spice preference), and a pinch of salt. Cook the mixture for about one minute to allow the spices to bloom and infuse the butter with their flavors, then remove from heat.
  4. Make the Lime Mayo Dressing: In a small bowl, whisk together the mayonnaise or yogurt with fresh lime juice and a pinch of salt until smooth and well combined. This dressing adds a tangy, bright finish to the salad.
  5. Serve and Enjoy: Serve the pasta salad warm or chilled according to your preference. Drizzle the lime mayo dressing over the salad and top it with a generous spoonful of the smoky chili butter. For enhanced flavor, allow the salad to rest for a few minutes before serving to let all the ingredients meld together beautifully.

Notes

  • You can substitute sour cream with Greek yogurt for a lighter dressing.
  • Use feta cheese if cotija is unavailable; both provide a nice salty, crumbly texture.
  • Adjust cayenne pepper carefully to control the heat level of the chili butter.
  • This salad can be served warm or cold, making it versatile for different occasions.
  • Leftovers keep well in the fridge for up to 2 days but add avocado fresh next time to avoid browning.

Nutrition

Keywords: street corn pasta salad, creamy pasta salad, chili butter pasta, summer side dish, creamy corn salad, avocado pasta salad

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