Description
This Creamy Street Corn Pasta Salad is a bold, flavorful fusion dish inspired by Mexican street corn. It combines smoky roasted corn, creamy cheese dressing, fresh herbs, and tender pasta for a rich, tangy, and slightly spicy salad perfect for BBQs, potlucks, or easy weeknight meals.
Ingredients
- For the dressing:
- 1/3 cup sour cream
- 4 oz cream cheese (room temperature)
- 3/4 cup cotija cheese (or feta)
- 2 tbsp olive oil
- 1–2 garlic cloves, grated
- 1 tbsp fresh chives, chopped
- Salt and pepper to taste
- For the salad:
- 1 lb short pasta (rotini, fusilli, or farfalle)
- 2 cups grilled or roasted corn
- 1/2 cup spicy cheddar cheese, diced
- 1/2 cup fresh basil, torn
- 1/2 cup fresh cilantro, chopped
- 1 diced avocado
- 1 head romaine lettuce, shredded
- For the chili butter:
- 4 tbsp butter
- 1/2–2 tsp cayenne pepper
- 2 tsp smoked paprika
- 2 tbsp chili powder
- For the lime mayo dressing:
- 1/4 cup mayonnaise
- 2 tbsp lime juice
Instructions
- Cook pasta according to package instructions, drain, and let cool.
- In a bowl, mix sour cream, cream cheese, cotija cheese, olive oil, garlic, chives, salt, and pepper until smooth to make the dressing.
- In a skillet, melt butter and stir in cayenne, smoked paprika, and chili powder to make chili butter. Set aside.
- In a small bowl, whisk together mayonnaise and lime juice for the lime dressing.
- In a large bowl, combine cooled pasta, roasted corn, spicy cheddar, basil, cilantro, avocado, and romaine lettuce.
- Add creamy dressing and toss until evenly coated.
- Drizzle with chili butter and lime mayo dressing.
- Gently mix and serve chilled or at room temperature.
Notes
- Let pasta cool completely to avoid melting the dressing.
- Fire-roasted corn adds extra smoky flavor.
- Add jalapeños for extra heat.
- Best served fresh but can be chilled for a few hours before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook / Assembly
- Cuisine: Mexican-American