Name: Creamy Street Corn Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican-inspired
Ingredients: 1/3 cup sour cream; 4 oz cream cheese (room temperature for easy blending); 3/4 cup crumbled Cotija cheese (or feta for milder taste); 2 tbsp olive oil; 1-2 cloves garlic, freshly grated; 1 tbsp chopped fresh chives; Salt and pepper to taste; 1/2 cup diced spicy cheddar cheese; 2 cups grilled or roasted corn (about 3-4 fresh ears); 1/2 cup torn fresh basil; 1/2 cup chopped fresh cilantro; 1 diced avocado; 1 head shredded romaine lettuce; 1 lb short pasta (rotini, fusilli, farfalle, or similar); 4 tbsp salted butter; 1/2 to 2 tsp cayenne pepper (adjust to preference); 2 tsp smoked paprika; 2 tbsp chili powder; 1/4 cup mayonnaise (or plain yogurt as substitute); 2 tbsp lime juice

Introduction

Mexican street corn gets a delicious twist in this creamy street corn pasta salad. Tender pasta combines with sweet, charred corn and a zesty lime dressing, all balanced with fresh herbs and a hint of smoky spice. It’s a vibrant, crowd-pleasing side perfect for summertime gatherings or quick weeknight meals.

A white bowl filled with one main layer of curled, pale yellow pasta surrounded by bright yellow roasted corn pieces. Scattered on top are small dollops of white creamy cheese and dark green basil leaves, with some charred corn kernels adding blackened brown spots. There are a few chunks of fresh green avocado and a light dusting of reddish chili powder on top. The bowl sits on a white marbled surface with green basil leaves and lime wedges partly visible around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the dressing:

1/3 cup sour cream
4 oz cream cheese (room temperature)
3/4 cup crumbled cotija cheese (or feta)
2 tbsp olive oil
1-2 garlic cloves, grated
1 tbsp fresh chives, chopped
Salt and pepper to taste

For the salad:

1/2 cup diced spicy cheddar cheese
2 cups grilled or roasted corn
1/2 cup torn fresh basil
1/2 cup chopped fresh cilantro
1 diced avocado
1 head shredded romaine lettuce
1 lb short pasta (rotini, fusilli, or farfalle)

For the chili butter:

4 tbsp salted butter
1/2 to 2 tsp cayenne pepper (adjust to preference)
2 tsp smoked paprika
2 tbsp chili powder

For the lime mayo dressing:

1/4 cup mayonnaise (or yogurt)
2 tbsp lime juice

Instructions

Step 1: In a large salad bowl, combine the cream cheese, sour cream, olive oil, grated garlic, chives, cotija cheese, salt, and pepper. Mix thoroughly to create the creamy dressing base.

Step 2: Bring a pot of salted water to a boil. Cook the pasta until al dente according to the package instructions. Drain and immediately toss the hot pasta with the dressing in the salad bowl to prevent sticking and allow the flavors to meld.

Step 3: Add shredded romaine lettuce, grilled or roasted corn, diced spicy cheddar, torn basil, chopped cilantro, and diced avocado to the bowl. Gently toss everything to coat evenly with the dressing.

Step 4: In a skillet over medium heat, melt the butter until golden. Stir in chili powder, smoked paprika, cayenne pepper, and a pinch of salt. Cook for another minute to bloom the spices, then remove from heat. This chili butter will add a smoky, spicy kick.

Step 5: In a small bowl, mix mayonnaise (or yogurt) with lime juice and a pinch of salt to make the lime mayo dressing. This tangy dressing complements the chili butter and rounds out the flavors.

Step 6: Serve the salad warm or chilled. Drizzle with lime mayo and spoon over some chili butter before eating. Letting it sit for a while deepens the flavors for a perfectly balanced and vibrant dish.

Tips & Variations

Use fresh sweet corn for the best flavor; grilling or roasting it adds delicious smoky notes.

Substitute Greek yogurt for cream cheese or sour cream to lighten the dressing or use dairy-free alternatives as needed.

Try feta cheese instead of cotija for a milder flavor, or swap in crumbled queso fresco or parmesan if preferred.

Replace mayonnaise with plain yogurt or chipotle mayo for a smoky twist in the lime dressing.

Add avocado just before serving to prevent browning and keep the salad fresh.

Any short pasta works well—rotini, shells, or bowties are all great choices.

Adjust the cayenne pepper and chili powder to customize the heat level to your taste.

Storage

Store this pasta salad in an airtight container in the refrigerator for 3-4 days. The flavors improve after sitting, but add avocado fresh at serving to prevent browning. Before serving, let the salad come to room temperature for 15-20 minutes and toss gently with extra lime juice or a drizzle of olive oil if needed to freshen it up.

FAQs

Can I use frozen or canned corn instead of fresh?

Yes, frozen corn works well if you char it in a hot skillet with a bit of oil to mimic the smoky flavor. Canned corn can be used in a pinch but should be drained and patted dry for best results.

How do I prevent the pasta from sticking in the salad?

After draining the pasta, immediately toss it with the dressing while it’s still warm. This helps coat each piece and prevents sticking. Allow it to cool for 10-15 minutes before mixing with other ingredients.