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Creamy Street Corn Pasta Salad Recipe

Creamy Street Corn Pasta Salad Recipe
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★★★★★

5.3 from 11 reviews

A flavorful and creamy street corn pasta salad combining a rich cheese dressing with fresh herbs, grilled corn, and a spicy chili butter topping. Perfect as a vibrant side or a hearty vegetarian main dish, this salad is served warm or cold with a zesty lime mayo drizzle for an extra burst of flavor.

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

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)

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 blended.
  2. Cook Pasta & Combine Salad: Cook the short pasta according to package instructions until al dente. Drain immediately, then toss the hot pasta with the prepared cheese dressing in the salad bowl. Add the shredded romaine lettuce, grilled or roasted corn, torn fresh basil, chopped fresh cilantro, diced spicy cheddar cheese, and diced avocado. Toss everything carefully to combine all ingredients evenly.
  3. Make the Chili Butter: In a skillet over medium heat, melt the salted butter until it turns golden. Stir in smoked paprika, chili powder, cayenne pepper (adjust to your spicy preference), and a pinch of salt. Cook for about one minute to bloom the spices, then remove from heat to preserve the flavors.
  4. Make the Lime Mayo Dressing: In a small bowl, whisk together mayonnaise or yogurt with fresh lime juice and a pinch of salt until smooth and well combined. Set aside for drizzling.
  5. Serve and Enjoy: Serve the pasta salad warm or chilled, as you prefer. Drizzle the lime mayo dressing over the salad and top with a generous spoonful of the spicy chili butter. For enhanced flavors, allow the salad to sit for 10-15 minutes before serving.

Notes

  • You can substitute mayonnaise with Greek yogurt for a lighter version.
  • Adjust the cayenne pepper quantity to control the heat level.
  • Leftover pasta salad can be refrigerated and consumed within 2 days.
  • To roast corn, brush ears with oil and grill over medium heat until charred and tender.
  • This salad is vegetarian and can be made gluten-free by using gluten-free pasta.

Nutrition

Keywords: Street corn pasta salad, creamy pasta salad, grilled corn salad, spicy chili butter salad, vegetarian pasta salad

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