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