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Creamy Street Corn Pasta Salad Recipe

Creamy Street Corn Pasta Salad Recipe
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★★★★★

4.9 from 8 reviews

A vibrant and flavorful Creamy Street Corn Pasta Salad combining tender pasta with a zesty creamy cheese dressing, fresh herbs, grilled corn, and a spicy chili butter topping. Perfect as a hearty side or a light main dish, this salad delivers smoky, tangy, and creamy notes with every bite.

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)
  • Pinch of salt

Lime Mayo Dressing

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

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 thoroughly until smooth and well combined.
  2. Cook Pasta & Combine Salad: Cook the short pasta in boiling salted water until al dente according to package instructions. Drain immediately and while still warm, toss the pasta with the creamy cheese dressing in the large 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 gently but thoroughly to combine all ingredients evenly.
  3. Make the Chili Butter: In a skillet over medium heat, melt the salted butter until it turns golden and fragrant. Stir in the smoked paprika, chili powder, cayenne pepper (adjust to your spice preference), and a pinch of salt. Cook for about one minute, stirring constantly to let the spices bloom and release their flavors. Remove the skillet from heat immediately to avoid burning.
  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 smooth and well blended. This will add a bright and tangy element to the salad.
  5. Serve and Enjoy: Serve the pasta salad either warm or chilled, based on your preference. Drizzle with the lime mayo dressing and top each serving with a generous spoonful of the chili butter for smoky heat and richness. For deeper flavor development, allow the salad to rest for 15-30 minutes before serving.

Notes

  • Adjust cayenne pepper based on your preferred spice level for a milder or spicier salad.
  • Use fresh corn for best flavor, but frozen or canned corn can be substituted if necessary.
  • Substitute mayonnaise with yogurt for a lighter, tangier dressing.
  • This salad can be made ahead and stored in the refrigerator; add chili butter just before serving.
  • For a gluten-free version, use gluten-free pasta.
  • Leftovers are best enjoyed within 2 days for freshness.

Nutrition

Keywords: Creamy street corn pasta salad, grilled corn pasta salad, creamy cheese pasta salad, spicy chili butter pasta, summer pasta salad

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