Creamy Street Corn Pasta Salad with grilled corn, chili butter, cotija cheese, and herbs—your go-to summer side bursting with bold Mexican flavors!
Why You’ll Love This Recipe
- A bold mash-up of creamy pasta salad and elote (Mexican street corn)
- Layers of texture from grilled corn, avocado, and romaine
- Packed with flavor from chili butter and lime mayo drizzle
- Can be served warm or cold
- Ideal for entertaining or meal prep
Ingredients
- 8 ounces short-cut pasta (e.g., rotini or penne)
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, minced
- 2 tablespoons chopped fresh chives
- Salt and black pepper to taste
- 1/2 cup crumbled cotija cheese (or feta)
- 2 cups grilled or roasted corn kernels (from about 3 ears of corn)
- 1 cup chopped romaine lettuce
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup spicy cheddar cheese, cubed
- 1 avocado, diced
Chili Butter:
- 2 tablespoons salted butter
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
Lime Mayo:
- 1/4 cup mayonnaise or plain yogurt
- 1 tablespoon fresh lime juice
- Pinch of salt
Directions
- In a large bowl, combine cream cheese, sour cream, olive oil, minced garlic, chives, salt, and pepper. Mix until smooth. Stir in crumbled cotija.
- Cook pasta according to package instructions until al dente. Drain, then immediately toss with the dressing while warm.
- Stir in corn, lettuce, basil, cilantro, spicy cheddar, and avocado. Toss gently until evenly mixed.
- In a small saucepan, melt butter. Stir in paprika, chili powder, and cayenne. Cook for 1–2 minutes until fragrant.
- In a small bowl, whisk together mayonnaise, lime juice, and a pinch of salt.
- Drizzle the chili butter and lime mayo over the salad just before serving. Toss again lightly if desired.
- Serve warm or refrigerate for 1–2 hours to enjoy chilled.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
- Calories: ~350 kcal per serving
Variations
- Protein boost: Add grilled shrimp or shredded rotisserie chicken
- Vegan option: Use dairy-free cream cheese and mayo, and skip the cheddar
- Extra spice: Add chopped jalapeños or a dash of hot sauce
- Crunch factor: Toss in some crushed tortilla chips just before serving
- Lettuce swap: Use shredded cabbage for added crunch
Storage/Reheating
Storage:
Store in an airtight container in the fridge for up to 3 days. Add avocado fresh before serving for best texture.
Reheating:
This salad is best enjoyed cold or at room temperature. Avoid reheating once avocado and lettuce are added.
FAQs
Can I make this salad ahead of time?
Yes! Just wait to add avocado and drizzle the chili butter and mayo before serving.
What’s the best pasta to use?
Short-cut pasta like rotini, penne, or fusilli works best to catch all the creamy dressing.
Can I use canned or frozen corn?
Yes—just drain canned corn or thaw frozen corn, and roast or grill it for added flavor.
Is it spicy?
It has a mild kick, but you can adjust the cayenne and chili powder to your taste.
Can I use Greek yogurt instead of sour cream?
Absolutely. It’s a great substitute for a tangy, protein-rich twist.
How long does this salad keep?
Up to 3 days in the fridge—just hold off on avocado and dressing drizzles until serving.
Is it gluten-free?
Use gluten-free pasta and you’re good to go.
What cheese can I use instead of cotija?
Feta is the closest alternative, offering a similar crumbly texture and tangy taste.
Can I serve it warm?
Yes, this salad is delicious served warm just after mixing everything together.
How do I grill corn without a grill?
Roast corn in a dry skillet over high heat until it starts to char or broil it in the oven.
Conclusion
This Street Corn Pasta Salad is a game-changer for your summer meals—creamy, tangy, slightly spicy, and full of fresh herbs and roasted corn flavor. It’s easy to make, endlessly customizable, and guaranteed to impress at your next picnic or party. Serve it up warm or chilled—it’s a hit either way.
Print
Street Corn Pasta Salad
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Creamy Street Corn Pasta Salad with grilled corn, chili butter, cotija, and herbs—a bold, flavorful summer side bursting with Mexican flair!
Ingredients
Pasta Salad:
8 oz short-cut pasta (rotini or penne)
1/2 cup cream cheese, softened
1/2 cup sour cream
2 tbsp extra virgin olive oil
1 clove garlic, minced
2 tbsp chopped fresh chives
Salt and black pepper, to taste
1/2 cup crumbled cotija cheese (or feta)
2 cups grilled/roasted corn kernels (from ~3 ears)
1 cup chopped romaine lettuce
1/4 cup fresh basil, chopped
1/4 cup fresh cilantro, chopped
1/2 cup spicy cheddar cheese, cubed
1 avocado, diced
Chili Butter:
2 tbsp salted butter
1/2 tsp smoked paprika
1/2 tsp chili powder
1/4 tsp cayenne pepper
Lime Mayo:
1/4 cup mayonnaise or plain yogurt
1 tbsp fresh lime juice
Pinch of salt
Instructions
In a large bowl, mix cream cheese, sour cream, olive oil, garlic, chives, salt, pepper, and cotija cheese until creamy.
Cook pasta al dente. Drain and toss hot pasta with the dressing to melt the cheese slightly.
Add corn, lettuce, basil, cilantro, cheddar, and avocado. Toss gently to combine.
In a saucepan, melt butter and stir in paprika, chili powder, and cayenne. Cook 1–2 minutes until fragrant.
Mix mayo (or yogurt), lime juice, and salt in a bowl.
Drizzle chili butter and lime mayo over salad. Toss or leave as a topping.
Serve immediately or chill for 2 hours for enhanced flavor.
Notes
You can substitute cotija with feta and spicy cheddar with regular if preferred. For a vegan option, use dairy-free alternatives.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Mexican-Inspired