Creamy Street Corn Pasta Salad
This Creamy Street Corn Pasta Salad combines fresh ingredients and a rich dressing for a deliciously quick meal.
Equipment
- Large bowl
- skillet
- small bowl
- pot for boiling pasta
Ingredients
Dressing
- 1/3 cup sour cream
- 4 oz cream cheese room temperature
- 3/4 cup crumbled cotija cheese or feta
- 2 tbsp olive oil
- 1-2 cloves grated garlic
- 1 tbsp chopped fresh chives
- Salt and pepper to taste
Salad
- 1/2 cup diced spicy cheddar cheese
- 2 cups grilled or roasted corn
- 1/2 cup torn fresh basil
- 1/2 cup chopped fresh cilantro
- 1 diced avocado
- 1 head shredded romaine lettuce
- 1 lb short pasta such as rotini, fusilli, or farfalle
Chili Butter
- 4 tbsp butter
- 1/2-2 tsp cayenne pepper
- 2 tsp smoked paprika
- 2 tbsp chili powder
Lime Mayo Dressing
- 1/4 cup mayonnaise
- 2 tbsp lime juice
Instructions
Preparation
- Mix cream cheese, sour cream, olive oil, garlic, chives, salt, and pepper in a large bowl, then stir in cotija or feta cheese.
- Cook pasta in salted boiling water until al dente, drain, and combine with the dressing.
- Add romaine, corn, cheddar, basil, cilantro, and avocado to the pasta, then toss to combine.
- Melt butter in a skillet, stir in chili powder, smoked paprika, cayenne, and salt, then cook for one minute.
- In a small bowl, mix mayonnaise with lime juice and a pinch of salt for the lime mayo dressing.
- Serve the salad warm or cold, drizzled with lime mayo and topped with chili butter.
Notes
This salad can be prepared ahead of time; store components separately in the fridge and combine fresh ingredients just before serving. To maintain freshness, add avocado right before serving and toss with lime juice to prevent browning. Allow the salad to sit at room temperature for 15-20 minutes before serving to enhance flavors.