Creamy Street Corn Pasta Salad

A delightful mix of creamy dressing, spiced chili butter, and fresh ingredients make this pasta salad a standout dish.

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Prep Time 20

Cook Time 10

Chill Time 10

Total Time 30

Servings: 4 servings

Course: Salad

Cuisine: Mexican

Calories: 720

Ingredients Equipment Method Notes

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 grated garlic cloves freshly grated
1 tbsp chopped fresh chives
Salt and pepper

For the salad

1/2 cup diced spicy cheddar cheese
2 cups grilled or roasted corn use fire roasted corn for convenience
1/2 cup torn fresh basil
1/2 cup chopped fresh cilantro
1 diced avocado
1 head shredded romaine lettuce
1 lb short pasta such as rotini, fusilli, or farfalle

For the chili butter

4 tbsp butter use salted butter
1/2-2 tsp cayenne pepper
2 tsp smoked paprika
2 tbsp chili powder

For the lime mayo dressing

1/4 cup mayonnaise
2 tbsp lime juice

Equipment

Large Salad Bowl
Skillet

Method

In a large salad bowl, combine all the ingredients for the dressing. Season to taste with salt and pepper.
Bring a pot of salted water to a boil. Cook the pasta until al dente, drain, and toss with the dressing.
Add the lettuce, corn, cheddar cheese, basil, cilantro, and avocado to the bowl. Toss everything together.
In a skillet over medium heat, melt the butter and stir in chili powder, paprika, cayenne, and a pinch of salt.
In a small bowl, mix mayonnaise with lime juice and a pinch of salt.
Serve the salad warm or cold, topped with lime mayo and chili butter. Let sit for enhanced flavors.

Notes

Feel free to adjust the spice level by adding more or less cayenne pepper. This salad can be served warm or chilled, and develops more flavor if allowed to rest for a while before serving.