Street Corn Pasta Salad
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.
Calories:
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.