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
- 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
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