Creamy Street Corn Pasta Salad (Print View)

A fresh, creamy pasta blend with roasted corn, spicy cheese, fresh herbs, and zesty dressings perfect for warm days.

# Components:

→ Creamy Cheese Dressing

01 - 4 oz cream cheese, room temperature
02 - 1/3 cup sour cream
03 - 2 tbsp extra virgin olive oil
04 - 1-2 cloves garlic, freshly grated
05 - 1 tbsp fresh chives, chopped
06 - 3/4 cup crumbled cotija cheese
07 - Salt and freshly ground black pepper to taste

→ Salad

08 - 1 lb short pasta (rotini, fusilli, or farfalle)
09 - 1 head romaine lettuce, shredded
10 - 2 cups grilled or roasted corn
11 - 1/2 cup spicy cheddar cheese, diced
12 - 1/2 cup fresh basil leaves, torn
13 - 1/2 cup fresh cilantro, chopped
14 - 1 medium avocado, diced

→ Chili Butter

15 - 4 tbsp salted butter
16 - 2 tbsp chili powder
17 - 2 tsp smoked paprika
18 - 1/2-2 tsp cayenne pepper to taste
19 - Pinch of salt

→ Lime Mayo Dressing

20 - 1/4 cup mayonnaise
21 - 2 tbsp fresh lime juice
22 - Pinch of salt

# Directions:

01 - In a large salad bowl, combine cream cheese, sour cream, olive oil, grated garlic, chopped chives, and crumbled cotija cheese. Season with salt and pepper to taste. Mix until smooth and set aside.
02 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain well. While still warm, toss pasta with creamy cheese dressing in the salad bowl. Add shredded romaine, grilled corn, diced spicy cheddar, torn basil, chopped cilantro, and diced avocado. Gently toss until well mixed and evenly coated.
03 - In a skillet over medium heat, melt butter until golden and fragrant. Stir in chili powder, smoked paprika, cayenne pepper to your spice preference, and a pinch of salt. Let the spices bloom for approximately 1 minute, then remove from heat.
04 - In a small bowl, whisk together mayonnaise, fresh lime juice, and a pinch of salt until smooth.
05 - Serve the salad warm or chilled. Drizzle with lime mayo and spoon over spicy chili butter just before serving. For best flavor, let the salad sit for 10-15 minutes before serving to allow flavors to meld.

# Expert Advice:

01 -
  • Two bold dressings meet warm pasta in a way that feels indulgent but isn't pretentious at all.
  • It comes together in under an hour and actually tastes better when you let it sit, so less stress on timing.
  • The chili butter is secretly the star, and you can dial the heat up or down depending on who's eating it.
02 -
  • Don't wait to add the avocado unless you want brown fruit by serving time, so dice it last and fold it in gently just before people eat.
  • The chili butter will taste intense on its own, but it mellows and balances the moment it hits the creamy pasta, so trust the process even if you taste it straight from the skillet and wonder if you went too hard.
  • Room temperature cream cheese blends smoothly; cold cream cheese fights you and creates lumps, so pull it out of the fridge earlier than feels necessary.
03 -
  • Toss the warm pasta with the creamy dressing first and let it cool slightly before adding delicate ingredients like avocado and fresh herbs, which will stay fresher and prettier this way.
  • If you're making this ahead, hold the avocado and fresh herbs until right before serving, but everything else improves as it sits and flavors meld together overnight.
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