Description
This Creamy Street Corn Pasta Salad is a vibrant and flavorful dish that combines the smoky, spicy essence of street corn with creamy pasta and fresh herbs. Perfect for a light lunch or a side dish at barbecues, this salad features a zesty dressing, smoky chili butter, and a refreshing lime mayo topping, creating a delicious melding of textures and flavors in just 35 minutes.
Ingredients
Scale
Dressing
- 4 ounces room temperature cream cheese
- 1/3 cup sour cream
- 2 tablespoons extra virgin olive oil
- 1-2 grated garlic cloves
- 1 tablespoon fresh chives, chopped
- Salt and pepper to taste
- 3/4 cup crumbled cotija or feta cheese
Pasta Salad
- 1 pound of 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
Chili Butter
- 4 tablespoons salted butter
- 2 teaspoons smoked paprika
- 2 tablespoons chili powder
- 1/2 to 2 teaspoons cayenne pepper, adjust to preference
- Salt to taste
Lime Mayo Dressing
- 1/4 cup mayonnaise or yogurt
- 2 tablespoons lime juice
- Salt to taste
Instructions
- Make the Dressing: In a large salad bowl, combine cream cheese, sour cream, olive oil, grated garlic cloves, chopped fresh chives, crumbled cotija or feta cheese, and season with salt and pepper to taste. Mix thoroughly until smooth. This will be the base that flavors the entire salad.
- Cook the Pasta and Combine Ingredients: Bring a large pot of salted water to a boil. Add the short pasta and cook until al dente according to package instructions. Drain the pasta and immediately toss it with the dressing in the large salad bowl. Add shredded romaine lettuce, grilled or roasted corn, diced spicy cheddar cheese, torn fresh basil, chopped cilantro, and diced avocado. Toss everything gently to evenly coat all ingredients with the dressing.
- Prepare the Chili Butter: In a skillet over medium heat, melt the salted butter until it turns golden and aromatic. Stir in smoked paprika, chili powder, cayenne pepper (adjust amount based on heat preference), and a pinch of salt. Cook for about one minute to blend the spices, then remove the skillet from heat and set aside.
- Make the Lime Mayo Dressing: In a separate small bowl, mix the mayonnaise or yogurt with lime juice and salt to taste. Stir well until smooth and slightly tangy.
- Serve and Enjoy: Serve the pasta salad warm or chilled according to preference. Drizzle lime mayo dressing over each serving and top with a spoonful of the warm chili butter for an added smoky, spicy kick. Let the salad sit briefly to enhance flavors before eating.
Notes
- Use short pasta shapes like penne, rigatoni, or rotini for best results.
- Adjust cayenne pepper carefully to control the spice level in the chili butter.
- For a lighter version, substitute mayonnaise with yogurt in the lime dressing.
- Grilling the corn adds a smoky flavor, but roasted corn works great as well.
- This salad can be served warm, at room temperature, or cold, making it versatile for all seasons.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-inspired
