Creamy Street Corn Pasta Salad with Chili Butter and Lime Mayo Recipe
Creamy Street Corn Pasta Salad is a vibrant and flavorful dish combining grilled corn, creamy cheeses, fresh herbs, and a spicy chili butter with a tangy lime mayo dressing. This easy-to-make salad features tender short pasta tossed in a rich dressing made from sour cream, cream cheese, and cotija cheese, complemented by diced avocado, fresh basil, cilantro, and shredded romaine. Finished with a smoky, spicy chili butter and refreshing lime mayo, it’s perfect served warm or cold for a unique twist on pasta salad with lively Mexican-inspired flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican Inspired
Ingredients
Scale
Dressing:
- 1/3 cup sour cream
- 4 oz cream cheese (room temperature for easy blending)
- 3/4 cup crumbled cotija cheese (or feta for a milder taste)
- 2 tbsp olive oil
- 1–2 grated garlic cloves (freshly grated)
- 1 tbsp chopped fresh chives
- Salt and pepper to taste
Salad:
- 1/2 cup diced spicy cheddar cheese
- 2 cups grilled or roasted corn (Birds Eye fire roasted corn used 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 (rotini, fusilli, or farfalle)
Chili Butter:
- 4 tbsp salted butter (such as Kerrygold)
- 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
- Make the Dressing: In a large salad bowl, combine 4 ounces of room temperature cream cheese, 1/3 cup sour cream, 2 tablespoons olive oil, 1-2 grated garlic cloves, 1 tablespoon chopped fresh chives, and 3/4 cup crumbled cotija or feta cheese. Season with salt and pepper to taste. Mix thoroughly to create a creamy base that will flavor the pasta salad.
- Cook the Pasta and Combine Ingredients: Bring a large pot of salted water to a boil. Cook 1 pound of short pasta until al dente according to package instructions. Drain the pasta and immediately toss it in the prepared dressing in the salad bowl. Add shredded romaine lettuce, 2 cups grilled or roasted corn, 1/2 cup torn basil, 1/2 cup chopped cilantro, 1/2 cup diced spicy cheddar cheese, and 1 diced avocado. Toss gently to evenly coat all ingredients with the dressing.
- Prepare the Chili Butter: In a skillet over medium heat, melt 4 tablespoons salted butter until golden. Stir in 2 tablespoons chili powder, 2 teaspoons smoked paprika, 1/2 to 2 teaspoons cayenne pepper (adjust based on spice preference), and a pinch of salt. Cook for about 1 minute to bloom the spices, then remove from heat. This chili butter will add a smoky, spicy kick to the salad.
- Make the Lime Mayo Dressing: In a small bowl, whisk together 1/4 cup mayonnaise with 2 tablespoons fresh lime juice and a pinch of salt. This creamy, tangy dressing complements the chili butter and adds brightness to the dish.
- Serve and Enjoy: Serve the pasta salad warm or cold as preferred. Drizzle with the lime mayo dressing and spoon over the chili butter. Let the salad rest briefly for flavors to meld before serving. Enjoy this vibrant and flavorful creamy street corn pasta salad!
Notes
- For convenience, fire roasted frozen corn can be used instead of fresh grilled corn.
- Adjust cayenne pepper in the chili butter to suit your preferred spice level.
- This salad can be served immediately or chilled for enhanced flavor development.
- Substitute cotija with feta cheese for a milder flavor in the dressing.
- Use gluten-free pasta if needed to make the salad gluten free.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Keywords: street corn pasta salad, creamy pasta salad, grilled corn salad, spicy chili butter, lime mayo dressing, summer pasta salad, Mexican-inspired pasta salad
