Description
A vibrant and creamy street corn-inspired pasta salad combining grilled corn, fresh herbs, and a spicy chili butter topping. This salad balances tangy, smoky, and creamy flavors perfect as a hearty side or light main dish.
Ingredients
Scale
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
Main Salad
- 1 pound short pasta
- 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
- Salt to taste
Lime Mayo Dressing
- 1/4 cup mayonnaise or yogurt
- 2 tablespoons lime juice
- Salt to taste
Instructions
- Make the Dressing: In a large salad bowl, combine cream cheese, sour cream, olive oil, grated garlic, fresh chives, cotija or feta cheese, and season with salt and pepper to taste. Mix well to create the creamy base that will flavor the salad.
- Cook the Pasta and Combine Ingredients: Bring a large pot of salted water to a boil. Cook the short pasta until al dente according to package instructions. Drain and immediately toss the warm pasta with the prepared dressing in the salad bowl. Add shredded romaine lettuce, grilled or roasted corn, diced spicy cheddar, torn basil, chopped cilantro, and diced avocado. Toss gently to evenly coat all ingredients.
- Prepare the Chili Butter: In a skillet over medium heat, melt the salted butter until it turns golden and fragrant. Stir in smoked paprika, chili powder, cayenne pepper (adjust amount based on heat preference), and salt. Cook for about one minute to combine flavors, then remove from heat.
- Make the Lime Mayo Dressing: In a small bowl, mix mayonnaise or yogurt with lime juice and salt until smooth. This dressing adds a refreshing citrusy kick when drizzled on top.
- Serve and Enjoy: Serve the pasta salad warm or chilled. Drizzle with lime mayo dressing and chili butter on top just before serving. Allow the salad to sit for a few minutes to let flavors meld together beautifully.
Notes
- This salad works great with freshly grilled or roasted corn for authentic smoky flavor. You can substitute canned corn in a pinch but adjust seasoning accordingly.
- For a milder version, reduce or omit cayenne pepper.
- Use gluten-free pasta to make this recipe gluten-free.
- Avocado adds creaminess but can be left out if not preferred.
- Prepare chili butter and lime mayo in advance for quicker assembly.
- Leftovers keep well refrigerated for up to 2 days but add avocado fresh to avoid browning.
