Creamy Street Corn Pasta Recipe
Creamy Street Corn Pasta is a vibrant, flavorful pasta salad inspired by the bold flavors of Mexican street corn. This dish combines tender short pasta with a rich, cheesy dressing, roasted corn, fresh herbs, spicy cheddar, and creamy avocado, all brought together with a smoky, spicy chili butter and a zesty lime mayo dressing. Perfect for a light lunch or a side dish, it can be served warm or cold and offers layers of texture and bright, savory flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-inspired
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
Main Salad
- 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
Chili Butter
- 4 tablespoons salted butter
- 2 teaspoons smoked paprika
- 2 tablespoons chili powder
- 1/2 to 2 teaspoons cayenne pepper, adjust to preference
- Pinch of salt
Lime Mayo Dressing
- 1/4 cup mayonnaise or yogurt
- 2 tablespoons lime juice
- Pinch of salt
Instructions
- Make the Dressing: In a large salad bowl, combine the room temperature cream cheese, sour cream, extra virgin olive oil, grated garlic cloves, fresh chives, crumbled cotija or feta cheese, and season with salt and pepper to taste. Mix well until smooth to create the base dressing that flavors the entire salad.
- Cook the Pasta and Combine Ingredients: Bring a large pot of salted water to a boil. Cook the short pasta according to package instructions until al dente. Drain the pasta and immediately toss it with the prepared dressing in the salad bowl. Add shredded romaine lettuce, grilled or roasted corn, diced spicy cheddar cheese, torn fresh basil, chopped fresh cilantro, and diced avocado. Toss thoroughly to ensure even coating and flavor distribution.
- Prepare the Chili Butter: In a skillet over medium heat, melt the salted butter until golden. Stir in smoked paprika, chili powder, cayenne pepper (adjusting quantity to your spice preference), and a pinch of salt. Cook for another minute to allow the spices to bloom and infuse the butter, then remove from heat. This spicy chili butter will add a flavorful kick to the salad.
- Make the Lime Mayo Dressing: In a small bowl, mix together mayonnaise or yogurt with fresh lime juice and a pinch of salt until smooth. This creamy and tangy dressing complements the smoky spice from the chili butter.
- Serve and Enjoy: Serve the pasta salad warm or cold, topped with a drizzle of the lime mayo dressing and a generous spoonful of the chili butter. Letting the salad sit a little while allows the flavors to meld and intensify. Enjoy your vibrant, flavorful creamy street corn pasta!
Notes
- Adjust cayenne pepper according to your preferred spice level.
- Use either mayonnaise or yogurt in the lime dressing based on dietary preference.
- For vegan adaptation, substitute cream cheese and sour cream with plant-based alternatives, and use a non-dairy butter substitute.
- Grilled or roasted corn provides a smoky flavor, but fresh boiled corn can be used in a pinch.
- This salad can be served warm immediately or chilled for a refreshing cold dish.
- Allow the salad to sit for 15-30 minutes before serving to enhance flavor melding.
Keywords: Street corn pasta, creamy pasta salad, Mexican pasta salad, roasted corn pasta, spicy pasta salad, avocado pasta salad, cotija cheese pasta
Find it online: https://todayfoodrecipe.com/creamy-street-corn-pasta-recipe/
