Introduction

This Creamy Street Corn Pasta Salad combines bold flavors and fresh ingredients to create a vibrant and satisfying dish. With a rich dressing, smoky chili butter, and a zesty lime mayo, it’s perfect for a warm-weather meal or a tasty side.

A white bowl filled with curly pasta as the base layer, light beige in color. Scattered on top are charred, golden-yellow corn kernels, some with dark brown grill marks. Bright green torn basil leaves are spread across, adding fresh color. Small white crumbles of cheese are sprinkled generously over the bowl. There are a few slices of green avocado placed on one side. The dish is lightly dusted with a reddish seasoning. The bowl sits on a white marbled surface with lime slices and more basil leaves around it. photo taken with an iphone --ar 4:5 --v 7

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
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
4 tablespoons salted butter
2 teaspoons smoked paprika
2 tablespoons chili powder
1/2 to 2 teaspoons cayenne pepper, adjust to preference
1/4 cup mayonnaise or yogurt
2 tablespoons lime juice

Instructions

Step 1: In a large salad bowl, combine the cream cheese, sour cream, olive oil, grated garlic, chopped chives, crumbled cotija or feta cheese, and salt and pepper. Mix well to create the dressing base.
Step 2: Bring a pot of salted water to a boil. Cook the short pasta until al dente according to package instructions. Drain the pasta and immediately toss it with the prepared dressing in the salad bowl. Add the shredded romaine lettuce, grilled or roasted corn, diced spicy cheddar cheese, torn basil, chopped cilantro, and diced avocado. Toss to coat everything evenly.
Step 3: In a skillet over medium heat, melt the salted butter until golden. Stir in the chili powder, smoked paprika, cayenne pepper, and a pinch of salt. Cook for another minute to allow the spices to bloom, then remove from heat.
Step 4: In a small bowl, mix the mayonnaise or yogurt with lime juice and a pinch of salt to make the lime mayo dressing.
Step 5: Serve the pasta salad warm or cold, topped with a drizzle of lime mayo and a generous spoonful of chili butter. Letting the salad sit for a little while enhances the flavors.

Tips & Variations

Use fresh grilled corn for a smoky flavor, or substitute with thawed frozen corn if fresh is unavailable.
Add cooked and cooled shrimp or grilled chicken to turn this salad into a hearty main course.
Adjust the cayenne pepper to control the spiciness of the chili butter.
For a dairy-free version, substitute cream cheese and sour cream with vegan alternatives and omit the cotija or feta cheese.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Keep the chili butter and lime mayo separate until ready to serve to maintain the best texture and flavor. Reheat the salad gently or serve chilled according to your preference.

How to Serve

A large oval white plate filled with creamy rotini pasta mixed with bright yellow corn kernels and small black beans, topped with crumbled white cheese and sprinkled with chopped green herbs. At the top of the plate, there are three lime wedges placed side by side. A wooden spoon with creamy pasta sauce on it rests on the bottom right edge of the plate. Around the plate, there are small wooden bowls with chopped green herbs and white cheese, and two whole limes on a white marbled surface. A black and white patterned cloth lies to the left of the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours in advance. Keep dressings separate until serving to prevent the lettuce and avocado from wilting or browning.

What pasta works best for this salad?

Short pasta shapes like penne, rotini, or farfalle are ideal as they hold the creamy dressing well and mix easily with the other ingredients.

Creamy Street Corn Pasta Salad Recipe

Print Recipe

★★★★★

4.6 from 72 reviews

This Creamy Street Corn Pasta Salad combines tender short pasta tossed in a zesty cream cheese and sour cream dressing with fresh romaine, charred sweet corn, aromatic herbs, spicy cheddar, and creamy avocado. The salad is elevated with a smoky chili butter and a tangy lime mayo drizzle, offering a vibrant, flavorful dish perfect for a warm-weather meal or potluck.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 6 to 8 servings 1x
Category: Salad
Method: Stovetop
Cuisine: Mexican-American Fusion
Diet: Vegetarian

Ingredients

Scale

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
Pinch of salt

Instructions

Make the Dressing: In a large salad bowl, combine the room temperature cream cheese, sour cream, extra virgin olive oil, grated garlic, chopped fresh chives, and crumbled cotija or feta cheese. Season with salt and pepper to taste. Mix well until smooth. This creamy base will flavor the entire salad.
Cook the Pasta and Combine Ingredients: Bring a large pot of salted water to a boil. Cook the short pasta according to package directions until al dente. Drain the pasta and immediately toss with the prepared dressing in the salad bowl. Add shredded romaine lettuce, grilled or roasted corn, diced spicy cheddar cheese, torn basil, chopped cilantro, and diced avocado. Toss thoroughly to ensure even coating and flavor blend.
Prepare the Chili Butter: In a skillet over medium heat, melt the salted butter until golden. Stir in smoked paprika, chili powder, cayenne pepper (adjust to spice preference), and a pinch of salt. Cook for about one minute until the spices bloom and become fragrant, then remove from heat. This chili butter adds a smoky, spicy kick to the salad.
Make the Lime Mayo Dressing: In a small bowl, mix the mayonnaise or yogurt with fresh lime juice and a pinch of salt until smooth. This tangy, creamy dressing complements the chili butter’s heat and adds brightness.
Serve and Enjoy: Serve the pasta salad either warm or chilled. Drizzle with the lime mayo dressing and spoon over the chili butter. Allow the salad to rest briefly if desired, as it enhances the flavor complexity. Enjoy your delicious, creamy street corn pasta salad!

Notes

You can use any short pasta like penne, rotini, or bow-tie for best results.
Grill or roast fresh corn for authentic smoky flavor; canned corn can be used in a pinch but will alter taste.
Adjust cayenne pepper in chili butter to control spice level.
Make the salad a few hours ahead to allow flavors to meld, serving chilled or at room temperature.
For a lighter version, substitute mayonnaise with plain Greek yogurt in the lime dressing.

Keywords: pasta salad, street corn, creamy dressing, chili butter, avocado, grilled corn, summer salad, vegetarian pasta