Introduction

This Creamy Street Corn Pasta is a vibrant, flavorful dish that combines tender pasta with smoky grilled corn, fresh herbs, and a spicy chili butter. It’s a perfect balance of creamy, tangy, and spicy flavors that work together for a satisfying meal.

A white bowl filled with three layers of food starting with twisty pasta in a light creamy sauce at the bottom, topped with charred golden corn kernels and soft white cheese chunks scattered all over. Bright green fresh basil leaves and slices of light green avocado add pops of color placed evenly around the bowl. The top layer is sprinkled with a light dusting of reddish spice, enhancing the texture and detail of the dish. The bowl rests on a white marbled surface with some basil leaves and lime slices nearby, photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 pound 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 tablespoons salted butter
2 teaspoons smoked paprika
2 tablespoons chili powder
1/2 to 2 teaspoons cayenne pepper, adjust to preference
1/4 cup mayonnaise or yogurt
2 tablespoons lime juice

Instructions

Step 1: Make the Dressing. In a large salad bowl, combine the cream cheese, sour cream, olive oil, grated garlic, chopped chives, cotija or feta cheese, salt, and pepper. Mix until well blended. This will be the flavorful base for the salad.
Step 2: Cook the Pasta and Combine Ingredients. Bring a pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and immediately toss it with the dressing in the salad bowl. Add shredded romaine, grilled corn, diced spicy cheddar, basil, cilantro, and avocado. Toss gently to combine evenly.
Step 3: Prepare the Chili Butter. In a skillet over medium heat, melt the butter until golden. Stir in smoked paprika, chili powder, cayenne pepper, and a pinch of salt. Cook for another minute to let the spices bloom, then remove from heat.
Step 4: Make the Lime Mayo Dressing. In a small bowl, mix the mayonnaise or yogurt with lime juice and a pinch of salt. This creamy, tangy dressing will complement the chili butter’s heat.
Step 5: Serve and Enjoy. Serve the salad warm or cold. Drizzle with the lime mayo and spoon the chili butter on top. Letting the salad sit for a few minutes helps the flavors deepen. Enjoy your vibrant pasta salad!

Tips & Variations

For a dairy-free version, substitute cream cheese and sour cream with plant-based alternatives and use a vegan cheese substitute.
Swap fresh herbs based on preference; mint or parsley can add a fresh twist.
Grill the corn for a smokier flavor or roast it in the oven if grilling isn’t available.
Adjust cayenne pepper according to your heat tolerance to balance the spice.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the chili butter and lime mayo dressings separate and add them just before serving to maintain their fresh flavors. Reheat gently if preferred warm, but the salad is also delicious served cold or at room temperature.

How to Serve

A white plate holds a creamy pasta salad with spiral rotini noodles coated in a light white sauce. On top of the noodles, there is a mix of yellow corn kernels and crumbled white cheese, sprinkled with finely chopped green herbs and a dusting of red chili powder. Two lime wedges rest on the side, one at the top and one near the bottom right of the plate. A silver fork is on the left side of the plate and a silver spoon on the right side, both partly placed on the pasta. The plate sits on a white marbled surface, with small bowls containing seasoning and chopped greens nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh grilled corn?

Yes, frozen corn works well. Thaw and sauté it to bring out extra flavor before adding to the salad.

What type of pasta works best for this recipe?

Short pasta shapes like penne, rotini, or farfalle hold the dressing and mix-ins well, making them ideal for this salad.