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Creamy Street Corn Pasta Salad Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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