Creamy Street Corn Pasta Salad

SAVE NOW

Street Corn Pasta Salad

A bold, creamy twist on Mexican street corn — mixed into a dreamy pasta salad perfect for summer BBQs 🌞

🕒 Prep Time: 15 min | Cook Time: 10 min | Total Time: 25 min

🛒 Ingredients

For the Creamy Cheese Dressing:

• 4 oz room temperature cream cheese
• 1/3 cup sour cream
• 2 tbsp extra virgin olive oil
• 1–2 garlic cloves, grated
• 1 tbsp fresh chives, chopped
• Salt and pepper to taste
• 3/4 cup crumbled cotija or feta cheese

For the Salad:

• 1 lb 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 tbsp salted butter
• 2 tsp smoked paprika
• 2 tbsp chili powder
• 1/2 to 2 tsp cayenne pepper (to taste)

For the Lime Mayo Dressing:

• 1/4 cup mayonnaise or yogurt
• 2 tbsp lime juice

👩‍🍳 Step-by-Step Instruction

1. Make the Dressing
   In a large bowl, combine cream cheese, sour cream, olive oil, grated garlic, chopped chives, salt, pepper, and cotija or feta. Mix until creamy and smooth.
2. Cook Pasta & Assemble Salad
   Cook pasta to al dente, then drain and toss while warm with the dressing. Add shredded romaine, grilled corn, basil, cilantro, spicy cheddar, and avocado. Toss everything well 🌿🧀
3. Whip Up Chili Butter
   In a skillet, melt butter over medium heat. Stir in smoked paprika, chili powder, cayenne, and a pinch of salt. Let it sizzle for 1 minute, then remove from heat 🔥
4. Mix Lime Mayo
   In a small bowl, whisk mayo (or yogurt) with lime juice and a pinch of salt. Set aside.
5. Serve & Savor
   Serve warm or chilled. Top with lime mayo drizzle and a spoonful of chili butter for that irresistible kick. Letting it sit a bit enhances the flavors 💥

💡 Pro Tips

• Make-Ahead: This salad holds up well in the fridge for up to 2 days — perfect for prepping ahead!
• Swap Ideas: No spicy cheddar? Try pepper jack or regular cheddar with chili flakes.
• Add Crunch: Toss in crushed tortilla chips or roasted pepitas just before serving.

🧾 Nutrition Info

Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

SAVE NOW

Creamy Street Corn Pasta Salad

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Emma
• Total Time: 25 min
• Yield: 6 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A bold and creamy twist on Mexican street corn, this pasta salad is loaded with grilled corn, spicy cheese, avocado, and fresh herbs — perfect for summer meals!

---

Ingredients

Scale 1x2x3x

• 4 oz room temperature cream cheese
• 1/3 cup sour cream
• 2 tbsp extra virgin olive oil
• 1–2 garlic cloves, grated
• 1 tbsp fresh chives, chopped
• Salt and pepper to taste
• 3/4 cup crumbled cotija or feta cheese
• 1 lb 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
• 4 tbsp salted butter
• 2 tsp smoked paprika
• 2 tbsp chili powder
• 1/2 to 2 tsp cayenne pepper (to taste)
• 1/4 cup mayonnaise or yogurt
• 2 tbsp lime juice

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a large bowl, mix cream cheese, sour cream, olive oil, garlic, chives, salt, pepper, and cotija/feta until smooth.

2. Cook the pasta until al dente, drain, and toss while hot with the dressing.

3. Add romaine, grilled corn, basil, cilantro, cheddar, and avocado. Mix well.

4. In a skillet, melt butter and add paprika, chili powder, cayenne, and salt. Let it cook for 1 minute.

5. In a small bowl, mix mayo (or yogurt) with lime juice and a pinch of salt.

6. Serve the salad warm or chilled. Drizzle with lime mayo and spoonfuls of chili butter.

Notes

For the best flavor, let the salad sit for 10–15 minutes before serving.

Store leftovers in an airtight container in the fridge for up to 2 days.

Great as a BBQ side dish or vegetarian main dish.

• Prep Time: 15 min
• Cook Time: 10 min
• Category: Salad
• Method: Stovetop
• Cuisine: Mexican-American

Nutrition

• Serving Size: 1 bowl
• Calories: 420
• Sugar: 5g
• Sodium: 480mg
• Fat: 24g
• Saturated Fat: 11g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 5g
• Protein: 14g
• Cholesterol: 50mg

SAVE NOW