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Creamy Street Corn Pasta Salad Recipe

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★★★★★

4.7 from 110 reviews

This Creamy Street Corn Pasta Salad is a vibrant and flavorful dish that combines the smoky sweetness of grilled corn with a rich, creamy dressing made from sour cream, cream cheese, and cotija cheese. Tossed with al dente pasta, fresh herbs, diced spicy cheddar, avocado, and crisp romaine, it is finished with a spicy chili butter and tangy lime mayo drizzle. This salad is perfect for warm-weather gatherings or as a bold, satisfying side.

Ingredients

Scale

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
  • 1 tbsp chopped fresh chives
  • Salt and pepper to taste

Salad:

  • 1/2 cup diced spicy cheddar cheese
  • 2 cups grilled or roasted corn (about 3–4 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, or farfalle)

Chili Butter:

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

Lime Mayo Dressing:

  • 1/4 cup mayonnaise
  • 2 tbsp lime juice

Instructions

  1. Make the Dressing: In a large salad bowl, combine cream cheese, sour cream, olive oil, grated garlic, fresh chives, and crumbled cotija or feta cheese. Season with salt and pepper to taste, mixing well to create a creamy base that will flavor the entire salad.
  2. Cook the Pasta and Combine Ingredients: Bring a pot of salted water to a boil and cook the pasta until al dente according to package instructions. Drain the pasta and immediately toss it with the prepared dressing in the salad bowl. Add shredded romaine lettuce, grilled or roasted corn, diced spicy cheddar cheese, torn basil, chopped cilantro, and diced avocado. Toss all ingredients together to evenly coat and combine flavors.
  3. Prepare the Chili Butter: In a skillet over medium heat, melt the butter until golden. Stir in chili powder, smoked paprika, cayenne pepper (adjust amount based on heat preference), and a pinch of salt. Cook for one more minute to bloom the spices, then remove from heat. This spicy butter will add a smoky, fiery kick to the salad.
  4. Make the Lime Mayo Dressing: In a small bowl, whisk together mayonnaise and lime juice with a pinch of salt to create a creamy, tangy dressing that complements the chili butter’s heat.
  5. Serve and Enjoy: Serve the salad warm or chilled, according to your preference. Drizzle with lime mayo and spoon over the spicy chili butter before serving. Allow the salad to rest briefly to let flavors meld for maximum taste. Enjoy your colorful, creamy, and boldly flavored street corn pasta salad!

Notes

  • You can use fresh grilled corn or fire-roasted corn for convenience.
  • Adjust the cayenne pepper in the chili butter to your preferred spice level.
  • This salad can be served warm or cold and tastes great both ways.
  • If you prefer a milder cheese flavor, substitute cotija with feta cheese.
  • Leftovers can be stored in the fridge for up to 2 days; add avocado fresh before serving to prevent browning.

Keywords: Street Corn Pasta Salad, Creamy Pasta Salad, Mexican Pasta Salad, Grilled Corn Salad, Spicy Pasta Salad, Summer Salad, Vegetarian Pasta Salad

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