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Creamy Street Corn Pasta Salad

Creamy Street Corn Pasta Salad for Vibrant Summer Gatherings

This Creamy Street Corn Pasta Salad is a must-try, blending sweet corn, pasta, and zesty lime dressing for summer gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 15 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Salads
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dressing
  • 8 oz Cream Cheese Ensure it’s at room temperature for easy mixing.
  • 1 cup Sour Cream
  • 3 tbsp Extra Virgin Olive Oil
  • 1-2 cloves Garlic Grated.
  • 1 tbsp Chives Can be substituted with green onions.
  • 1 cup Cotija Cheese Can substitute with feta if unavailable.
For the Salad
  • 1 lb Short Pasta Any bite-sized variety.
  • 4 cups Romaine Lettuce Shredded.
  • 2 cups Fresh Corn Grilled or roasted for sweetness.
  • 1 cup Fresh Basil Can swap with parsley.
  • 1/2 cup Fresh Cilantro Optional.
  • 1 cup Spicy Cheddar Cheese Regular cheddar can be used instead.
  • 1 large Avocado Add just before serving to prevent browning.
For the Chili Butter
  • 4 tbsp Salted Butter
  • 1 tsp Smoked Paprika
  • 1 tsp Chili Powder Adjust to taste.
  • 1/4 tsp Cayenne Pepper Use according to preference.
For the Lime Mayo Dressing
  • 1/2 cup Mayonnaise or Yogurt Based on taste preference.
  • 2 tbsp Lime Juice Essential for both the dressing and lime mayo.

Equipment

  • large mixing bowl
  • Pot
  • skillet
  • Whisk

Method
 

Preparation Steps
  1. In a large mixing bowl, combine softened cream cheese, sour cream, extra virgin olive oil, grated garlic, chives, a pinch of salt, and pepper. Whisk until smooth and creamy, about 2–3 minutes.
  2. Bring a pot of salted water to a rolling boil, then add short pasta. Cook according to package instructions until al dente, about 8–10 minutes. Drain pasta and toss it in the bowl with the creamy dressing.
  3. Add shredded romaine lettuce, grilled corn, fresh basil, cilantro, and spicy cheddar cheese to the pasta and dressing mixture. Gently fold together after cooling slightly.
  4. In a small skillet, melt the salted butter over medium-low heat until bubbling. Stir in smoked paprika, chili powder, and cayenne until fragrant, about 1 minute.
  5. In a separate bowl, whisk together mayonnaise (or yogurt) with fresh lime juice and a pinch of salt until smooth, about 1–2 minutes.
  6. Serve the pasta salad warm or chilled, drizzling lime mayo over individual portions and topping with chili butter. Let the salad rest for 10–15 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 40mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 1mg

Notes

Taste the salad before serving; cold temperatures can dull flavors, adjust seasoning as needed.

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