Creamy Street Corn Pasta Salad
This Creamy Street Corn Pasta Salad reimagines the vibrant flavors of Mexican street corn into a satisfying, crowd-pleasing dish. Featuring al dente pasta coated in a rich, tangy dressing made with cream cheese and cotija, it's enhanced by smoky grilled corn, fresh herbs, and a delightful kick from spicy cheddar. The addition of a smoky chili butter and bright lime mayo dressing takes this salad to an extraordinary level, making it perfect for potlucks, barbecues, or a flavorful weeknight meal.
Prep Time
25 minutes
Cook Time
15 minutes
Total Time
40 minutes
Servings
6-8 servings
Keywords
Why This Recipe Delivers
- Transforms classic street corn flavors into a hearty, satisfying pasta dish.
- Packed with a dynamic flavor profile: creamy, smoky, spicy, and tangy.
- Perfect for any occasion, from casual weeknights to festive gatherings.
- Relatively quick to prepare, offering maximum flavor with minimal effort.
- Versatile and customizable, allowing for personal touches and dietary adjustments.
Ingredients
- For the dressing:
- 80 ml (1/3 cup) sour cream
- 113 g (4 oz) cream cheese, at room temperature
- 90 g (3/4 cup) crumbled cotija cheese (or feta for a milder taste)
- 30 ml (2 tbsp) olive oil
- 1-2 grated garlic cloves (freshly grated for best flavor)
- 15 ml (1 tbsp) chopped fresh chives
- Salt and freshly ground black pepper, to taste
- For the salad:
- 60 g (1/2 cup) diced spicy cheddar cheese
- 300 g (2 cups) grilled or roasted corn kernels (from 3-4 fresh ears, or a high-quality frozen option)
- 12 g (1/2 cup) torn fresh basil leaves
- 12 g (1/2 cup) chopped fresh cilantro
- 1 diced avocado
- 1 head shredded romaine lettuce
- 450 g (1 lb) short pasta (such as rotini, fusilli, or farfalle)
- For the Chili Butter:
- 60 g (4 tbsp) salted butter
- 10 ml (2 tsp) smoked paprika
- 30 ml (2 tbsp) chili powder
- 2.5 to 10 ml (1/2 to 2 tsp) cayenne pepper, adjust to preference
- For the Lime Mayo Dressing:
- 60 ml (1/4 cup) mayonnaise or plain yogurt
- 30 ml (2 tbsp) fresh lime juice
- Pinch of salt
Instructions
- Make the Dressing. In a large salad bowl, combine 113 g (4 ounces) room temperature cream cheese, 80 ml (1/3 cup) sour cream, 30 ml (2 tablespoons) extra virgin olive oil, 1-2 grated garlic cloves, and 15 ml (1 tablespoon) fresh chives. Using a fork or whisk, mix until well combined and smooth. Fold in 90 g (3/4 cup) crumbled cotija or feta cheese. Season generously to taste with salt and freshly ground black pepper, ensuring the dressing is vibrant and flavorful, as this will be the base that flavors the entire salad.
- Cook the Pasta and Combine Ingredients. Bring a large pot of generously salted water to a rolling boil. Add 450 g (1 pound) of short pasta and cook according to package directions until it reaches a perfect al dente texture, firm to the bite. Once cooked, drain the pasta thoroughly, but do not rinse it, as the starch helps the dressing adhere. Immediately transfer the hot pasta to the large salad bowl with the prepared dressing and toss vigorously to ensure every piece of pasta is evenly coated and absorbs the creamy flavors while still warm. Add 1 head shredded romaine lettuce, 300 g (2 cups) grilled or roasted corn, 12 g (1/2 cup) torn fresh basil, 12 g (1/2 cup) chopped fresh cilantro, 60 g (1/2 cup) diced spicy cheddar cheese, and 1 diced avocado to the bowl. Gently toss everything together until all ingredients are well distributed and coated with the luscious dressing.
- Prepare the Chili Butter. In a small skillet over medium heat, melt 60 g (4 tablespoons) salted butter until it turns a light golden brown and smells nutty. This brief browning adds depth of flavor. Remove from heat and immediately stir in 10 ml (2 teaspoons) smoked paprika, 30 ml (2 tablespoons) chili powder, and 2.5 to 10 ml (1/2 to 2 teaspoons) cayenne pepper, along with a pinch of salt. Cook the mixture for another minute, stirring constantly, allowing the spices to bloom in the warm butter and release their aromatic oils. Remove from the heat to prevent burning. This chili butter will infuse the salad with a rich, smoky, and spicy kick.
- Make the Lime Mayo Dressing. In a small bowl, whisk together 60 ml (1/4 cup) mayonnaise or plain yogurt with 30 ml (2 tablespoons) fresh lime juice and a small pinch of salt. Mix until smooth and creamy. This bright, tangy dressing will provide a refreshing counterpoint to the richness of the main salad and the heat of the chili butter.
- Serve and Enjoy. Serve the Creamy Street Corn Pasta Salad immediately, either warm or chilled, depending on your preference. Just before serving, drizzle each portion with a generous amount of the vibrant lime mayo and spoon over some of the aromatic chili butter. For an even richer flavor profile, allow the salad to sit for at least 30 minutes before serving, as this allows the flavors to meld and develop more complexity.
Tools You’ll Need
- Large salad bowl
- Large pot for cooking pasta
- Whisk or fork
- Measuring cups and spoons
- Small skillet
- Cutting board and knife
- Cheese grater (for garlic, optional)
Essential Success Tips
- Ensure cream cheese is at room temperature for a lump-free, silky dressing.
- Cook pasta al dente; overcooked pasta will become mushy in the dressing.
- Toss warm pasta with the dressing immediately to maximize flavor absorption.
- Use fresh, high-quality ingredients, especially the corn and herbs, for the best taste.
- Adjust the cayenne pepper in the chili butter to suit your preferred spice level.
Professional Cooking Secrets
- Toasting the chili powder and paprika in the butter (blooming the spices) intensifies their flavor and aroma dramatically. This is a chef's secret for deep, rich spice notes.
- Adding the dressing to warm pasta helps it emulsify better and cling more effectively, infusing flavor into every strand.
- For an extra layer of smoky depth, char fresh corn on a grill or cast-iron skillet until slightly blackened before cutting off the kernels.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The avocado may brown slightly, but the flavor will remain excellent.
- Variations: Add cooked shredded chicken for a heartier meal. For a vegetarian option, ensure no animal rennet in cotija/feta if strict. Try adding black beans or roasted bell peppers for extra texture and flavor.
- Spice Level: Feel free to add a dash of your favorite hot sauce to the dressing for an extra kick, or omit cayenne from the chili butter for a milder version.
Frequently Asked Questions
Can I make this pasta salad ahead of time?
Yes, this pasta salad can be made up to 24 hours in advance. For best results, prepare the chili butter and lime mayo separately and add them just before serving. You might also want to add the avocado closer to serving time to prevent browning.
What kind of corn is best for this recipe?
While any corn works, grilled or roasted corn offers the best flavor depth, mimicking the smoky notes of traditional street corn. If using frozen, look for fire-roasted varieties for convenience and enhanced taste.
Can I use a different cheese if I don't have cotija?
Absolutely! Feta cheese is a great substitute for cotija, offering a similar salty, tangy crumble, though it is milder. A sharp crumbled cheddar could also work if you're looking for a different flavor profile.
Nutrition Facts (Per Serving)
Per serving (approx. 1/8th of recipe): Calories: 550, Protein: 22g, Fat: 35g, Carbs: 40g, Fiber: 5g, Sodium: 780mg.
Allergy Information
Contains dairy and gluten. For a gluten-free version, use gluten-free short pasta. To make it dairy-free, substitute sour cream and cream cheese with plant-based alternatives and use a dairy-free crumbled cheese. Contains corn. May contain soy depending on mayonnaise choice.
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