Last summer, during a family picnic in the park, I brought along a new dish I had been experimenting with—something fresh, colorful, and just a little different from my usual potato salad or coleslaw. It was hot that day, the kind of heat that makes you crave food that feels light but still satisfying.

I had a big bowl of pasta salad tucked inside my cooler, and when I set it out, I wasn’t sure how my family would take to it. Everyone in my clan has their go-to favorites, and new recipes don’t always get the warmest welcome.

But within minutes, I saw my grandkids circling back for seconds, and my husband gave me one of his quiet nods of approval—the kind that tells me I got it right. That recipe was a take on street corn, something we’d all enjoyed at summer fairs, but this time folded into pasta with a creamy, zesty dressing, fresh herbs, and a little kick of chili butter. The balance of smoky, tangy, and creamy flavors made it stand out from any salad I’d made before.

This Street Corn Pasta Salad is playful yet comforting, festive yet practical, and it always draws people in with its bright colors and inviting aroma. I’ve made it warm on chilly nights and chilled on sweltering afternoons, and it works beautifully both ways. It’s the kind of dish that reminds me why I love cooking—food that surprises people, brings joy, and keeps them asking for “just one more scoop.”

Short Description

A creamy, flavorful pasta salad inspired by Mexican-style street corn, tossed with fresh herbs, grilled corn, chili butter, and a zesty lime mayo drizzle. Perfect served warm or chilled.

Key Ingredients

For the dressing

4 ounces cream cheese, room temperature
⅓ cup sour cream
2 tablespoons extra virgin olive oil
1–2 garlic cloves, grated
1 tablespoon fresh chives, chopped
Salt and pepper, to taste
¾ cup cotija or feta cheese, crumbled

For the salad

1 pound short pasta
1 head romaine lettuce, shredded
2 cups grilled or roasted corn (from 3–4 fresh ears)
½ cup fresh basil, torn
½ cup fresh cilantro, chopped
½ cup spicy cheddar cheese, diced
1 avocado, diced

For the chili butter

4 tablespoons salted butter
2 teaspoons smoked paprika
2 tablespoons chili powder
½–2 teaspoons cayenne pepper (adjust to taste)

For the lime mayo dressing

¼ cup mayonnaise (or yogurt)
2 tablespoons lime juice
Pinch of salt

Tools Needed

Large salad bowl
Dutch oven or pasta pot
Skillet
Small mixing bowl
Cutting board and sharp knife
Wooden spoon or silicone spatula

Cooking Instructions

Step 1: Prepare the Creamy Cheese Dressing
In a large salad bowl, combine cream cheese, sour cream, olive oil, garlic, chives, salt, pepper, and cotija or feta cheese. Mix until smooth and creamy.

Step 2: Cook Pasta & Toss with Dressing
Cook the pasta in salted boiling water until al dente, about 8–10 minutes. Drain immediately and toss the hot pasta with the creamy cheese dressing so it soaks up all the flavor.

Step 3: Add Fresh Ingredients
Fold in shredded romaine, grilled corn, basil, cilantro, spicy cheddar, and diced avocado. Mix gently to avoid mashing the avocado.

Step 4: Make the Chili Butter
In a skillet, melt butter over medium heat until golden. Stir in paprika, chili powder, cayenne, and a pinch of salt. Let spices bloom for 1 minute, then remove from heat.

Step 5: Make the Lime Mayo Dressing
In a small bowl, whisk together mayonnaise (or yogurt) with lime juice and a pinch of salt until smooth.

Step 6: Serve and Enjoy
Serve the pasta salad warm or chilled. Drizzle with lime mayo dressing and finish with a spoonful of chili butter. For deeper flavors, let it rest 20–30 minutes before serving.

Tip: If the pasta salad feels too thick, add 1–2 tablespoons of olive oil to loosen it up.

Why You’ll Love This Recipe

Flavorful Twist: Combines creamy dressing, smoky chili butter, and zesty lime.

Flexible: Can be served warm or cold, depending on the occasion.

Nutritious: Packed with fresh herbs, avocado, and grilled corn.

Crowd-Pleaser: Ideal for picnics, potlucks, or family dinners.

Easy to Customize: Swap cheeses, herbs, or pasta shapes to suit your taste.

Mistakes to Avoid & Solutions

Overcooking pasta: Mushy pasta will fall apart in the salad. Stick to al dente.

Skipping the hot toss: Mixing hot pasta with the dressing first locks in creaminess.

Adding avocado too soon: Add it just before serving to prevent browning.

Too much cayenne: Start with ½ teaspoon and taste before adding more.

Overdressing: Hold back on chili butter and lime mayo until serving, then add gradually.

Serving and Pairing Suggestions

Serve as a side with grilled chicken, steak, or fish.

Pair with lemonade, iced tea, or a light beer for a refreshing meal.

Great on a buffet table or served family-style in a big bowl.

Add tortilla chips or garlic bread on the side for crunch.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days.

Keep avocado separate if storing ahead to avoid browning.

For reheating, gently warm on the stove with a splash of broth or olive oil.

If serving cold, let it sit out for 15 minutes before eating to soften flavors.

FAQs

1. Can I use frozen corn instead of fresh?
Yes, just roast or sauté it to bring out flavor before adding.

2. Can I make this ahead of time?
Yes, but add avocado and lime mayo right before serving.

3. Is this recipe vegetarian?
Yes, though you can add grilled chicken or shrimp for protein.

4. Can I replace cotija cheese?
Feta or queso fresco works well if cotija isn’t available.

5. Can I make it less spicy?
Reduce cayenne and chili powder, and keep chili butter on the side.

Tips & Tricks

Char your corn directly on the grill or stovetop for smoky depth.

Chill the salad 30 minutes before serving if making for a picnic.

Use Greek yogurt instead of sour cream for a tangier dressing.

Add a squeeze of fresh lime before serving for brightness.

Recipe Variations

Southwest Style: Add black beans, diced red peppers, and jalapeños.

Tex-Mex: Swap cheddar for pepper jack and add pico de gallo.

Lighter Version: Use yogurt in place of both sour cream and mayo.

Protein Boost: Stir in shredded rotisserie chicken or grilled shrimp.

Crunchy Twist: Top with toasted pumpkin seeds or crushed tortilla chips.

Final Thoughts

This pasta salad is one of those dishes that surprises people with how much flavor is tucked into every bite. The creaminess of the cheese dressing, the heat from the chili butter, and the refreshing pop of lime come together in a way that feels indulgent yet balanced. I’ve brought it to office potlucks and Sunday dinners, and it always disappears quickly.

Cooking, for me, has always been about connection, and this dish has a way of drawing people close, inviting them to linger at the table just a little longer. If you’re looking for a recipe that’s colorful, satisfying, and bound to spark conversation, this is it. I hope it becomes one of those dishes that earns a spot in your family’s memory, just as it has in mine.

Street Corn Pasta Salad

Sandra Myers

A creamy, flavorful pasta salad inspired by Mexican-style street corn, tossed with fresh herbs, grilled corn, chili butter, and a zesty lime mayo drizzle. Perfect served warm or chilled.

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Ingredients

For the dressing

4 ounces cream cheese room temperature
⅓ cup sour cream
2 tablespoons extra virgin olive oil
1 –2 garlic cloves grated
1 tablespoon fresh chives chopped
Salt and pepper to taste
¾ cup cotija or feta cheese crumbled

For the salad

1 pound short pasta
1 head romaine lettuce shredded
2 cups grilled or roasted corn from 3–4 fresh ears
½ cup fresh basil torn
½ cup fresh cilantro chopped
½ cup spicy cheddar cheese diced
1 avocado diced

For the chili butter

4 tablespoons salted butter
2 teaspoons smoked paprika
2 tablespoons chili powder
½ –2 teaspoons cayenne pepper adjust to taste

For the lime mayo dressing

¼ cup mayonnaise or yogurt
2 tablespoons lime juice
Pinch of salt

Instructions

In a large salad bowl, mix cream cheese, sour cream, olive oil, garlic, chives, salt, pepper, and cotija or feta until smooth.
Cook pasta in salted boiling water until al dente, about 8–10 minutes. Drain and toss hot pasta with the creamy dressing.
Add romaine, grilled corn, basil, cilantro, spicy cheddar, and avocado. Mix gently to keep the avocado intact.
Melt butter in a skillet over medium heat until golden. Stir in paprika, chili powder, cayenne, and a pinch of salt. Cook 1 minute, then remove from heat.
Whisk mayonnaise (or yogurt) with lime juice and a pinch of salt in a small bowl until smooth.
Serve warm or chilled. Drizzle with lime mayo and top with chili butter. For richer flavor, let rest 20–30 minutes before serving.