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Creamy Street Corn Pasta Salad Recipe

Creamy Street Corn Pasta Salad Recipe
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★★★★★

4.7 from 27 reviews

This Creamy Street Corn Pasta Salad blends the smoky, spicy flavors of grilled corn and chili butter with a rich, creamy cheese dressing. Fresh herbs, crunchy romaine, and diced avocado add texture and vibrancy, making this salad a delicious and filling dish perfect for warm-weather meals or potlucks.

Ingredients

Scale

Creamy Cheese 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 and Salad

  • 1 pound short pasta (such as penne or rotini)
  • 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)

Lime Mayo Dressing

  • 1/4 cup mayonnaise or yogurt
  • 2 tablespoons lime juice

Instructions

  1. Prepare the Creamy Cheese Dressing: In a large salad bowl, combine the room temperature cream cheese, sour cream, extra virgin olive oil, grated garlic, chopped fresh chives, salt, pepper, and crumbled cotija or feta cheese. Mix well until smooth and creamy.
  2. Cook Pasta & Combine Salad: Cook the short pasta in boiling salted water until al dente according to package instructions. Drain immediately and toss the hot pasta with the prepared dressing in the salad bowl. Add shredded romaine lettuce, grilled or roasted corn, torn fresh basil, chopped fresh cilantro, diced spicy cheddar cheese, and diced avocado. Toss everything thoroughly to combine evenly.
  3. Make the Chili Butter: In a skillet over medium heat, melt the salted butter until golden and bubbling. Stir in the smoked paprika, chili powder, cayenne pepper (adjust amount to your spice preference), and a pinch of salt. Cook for one minute more to let the spices bloom and infuse the butter, then remove from heat.
  4. Make the Lime Mayo Dressing: In a small bowl, whisk together the mayonnaise (or yogurt) with fresh lime juice and a pinch of salt until well combined and smooth.
  5. Serve and Enjoy: Serve the pasta salad either warm or cold, as you prefer. Drizzle with the lime mayo dressing and top with a generous spoonful of the chili butter. For deeper flavors, allow the salad to rest for 10-15 minutes before serving to let the ingredients meld.

Notes

  • Adjust cayenne pepper according to your heat tolerance.
  • Use yogurt instead of mayonnaise for a lighter and tangier dressing.
  • The salad can be served warm immediately or chilled for a refreshing cold salad.
  • Grilling the corn gives a smoky flavor, but roasting or boiling corn can be used as alternatives.
  • This recipe can be made a few hours ahead and refrigerated to enhance the flavors.

Nutrition

Keywords: street corn pasta salad, creamy pasta salad, grilled corn salad, spicy pasta salad, summer salad, vegetarian pasta

Find it online: https://victoriablair.com/creamy-street-corn-pasta-salad-recipe/