I recently made this zesty pasta salad inspired by Mexican street corn—creamy, smoky, and bright with fresh produce. It’s perfect for summer gatherings or a flavorful weeknight side.

Why You’ll Love This Recipe

I adore how this dish blends the indulgent richness of cream cheese and cotija with tangy lime and smoky spices. It’s loaded with charred corn, fresh herbs, avocado, and a spicy cheddar kick. I can easily adjust the heat and it’s simple to make ahead—ideal for sharing with friends!

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 oz cream cheese, softened to room temperature
⅓ cup sour cream
2 Tbsp extra virgin olive oil
1–2 grated garlic cloves
1 Tbsp fresh chives, chopped
Salt and black pepper, to taste
¾ cup crumbled cotija (or feta) cheese
1 lb short pasta (fusilli, rotini, shells, etc.)
1 head romaine lettuce, shredded
2 cups fresh corn kernels (from about 3–4 ears), grilled or roasted
½ cup fresh basil leaves, torn
½ cup fresh cilantro, chopped
½ cup spicy cheddar cheese, diced
1 avocado, diced
4 Tbsp salted butter
2 tsp smoked paprika
2 Tbsp chili powder
½–2 tsp cayenne (adjustable)
¼ cup mayonnaise (or plain yogurt)
2 Tbsp lime juice

Directions

Make the creamy dressing: In a large bowl, whisk together cream cheese, sour cream, olive oil, garlic, chives, salt, pepper, cotija, mayo (or yogurt), and lime juice until smooth and well combined.
Cook the pasta: Boil in salted water until al dente. Drain and toss immediately with a drizzle of olive oil to prevent sticking; let cool slightly.
Assemble salad base: Add shredded romaine, grilled corn, diced spicy cheddar, basil, cilantro, and avocado to the pasta and creamy dressing. Toss gently to coat everything evenly.
Make the chili butter: In a small skillet over medium heat, melt butter, then stir in smoked paprika, chili powder, cayenne, and a pinch of salt. Cook for about a minute until fragrant; remove from heat.
Finish and serve: Drizzle the chili butter over the pasta salad just before serving. Optionally, mix up some lime mayo (yogurt) for extra topping.

Servings and timing

This makes about 6–8 servings.

Prep time: 15–20 minutes
Cook time: 10–15 minutes
Total time: around 30 minutes

Variations

Dairy-free option: Swap cream cheese, sour cream, and cotija with plant-based cream cheese, coconut yogurt, and omit cheese or use vegan feta.
Protein boost: Stir in grilled chicken, blackened shrimp, or black beans.
Pasta swaps: Use rotini, bow ties, shells, or orzo.
Veg add-ins: Fold in diced bell peppers, tomatoes, or kale alongside the romaine.
Spice tweak: Use Tajín instead of chili powder, or switch spicy cheddar to pepper jack.

Storage/reheating

Store leftovers in an airtight container in the fridge for 3–4 days. The flavors deepen over time, though avocado may brown—add fresh before serving. Let the salad sit at room temperature for 15–20 minutes and toss with lime juice and olive oil if needed before eating.

FAQs

1. Can I use frozen or canned corn instead of fresh?

Yes, but char it briefly in a pan or roast it in the oven to create those smoky, caramelized kernels that bring the best flavor.

2. How do I make this ahead for a party?

I prep pasta, corn, and dressing a day in advance—stored separately. Just toss together with romaine, herbs, avocado, and chili butter just before serving.

3. Can I make it less spicy for kids?

Definitely. Reduce or omit the cayenne and use mild cheddar instead of spicy. You can always sprinkle heat on individual servings later.

4. Is there a good gluten‑free version?

Absolutely—just swap the pasta for your favorite gluten‑free pasta. All other ingredients are naturally GF.

5. Can this be frozen?

I don’t recommend freezing. The texture of pasta, cream cheese, and avocado becomes soggy upon thawing.

Conclusion

I find this Creamy Street Corn Pasta Salad irresistible—it’s the perfect summer side with bold, layered flavors and fresh textures. Whether I’m feeding a crowd or enjoying a meal prep, it never disappoints. I hope you love it as much as I do!

Creamy Street Corn Pasta Salad

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Author: Sue
Prep Time: 15–20 minutes
Cook Time: 10–15 minutes
Total Time: 30 minutes
Yield: 6–8 servings
Category: Side dish
Method: Boiling, Mixing, Sautéing
Cuisine: Mexican-inspired
Diet: Vegetarian

Print Recipe

Description

A creamy and zesty pasta salad inspired by Mexican street corn, combining smoky spices, grilled corn, avocado, and fresh herbs in a rich, tangy dressing—perfect for summer gatherings or weeknight sides.

Instructions

Make the creamy dressing: In a large bowl, whisk together cream cheese, sour cream, olive oil, garlic, chives, salt, pepper, cotija, mayo (or yogurt), and lime juice until smooth and well combined.
Cook the pasta: Boil in salted water until al dente. Drain and toss immediately with a drizzle of olive oil to prevent sticking; let cool slightly.
Assemble salad base: Add shredded romaine, grilled corn, diced spicy cheddar, basil, cilantro, and avocado to the pasta and creamy dressing. Toss gently to coat everything evenly.
Make the chili butter: In a small skillet over medium heat, melt butter, then stir in smoked paprika, chili powder, cayenne, and a pinch of salt. Cook for about a minute until fragrant; remove from heat.
Finish and serve: Drizzle the chili butter over the pasta salad just before serving. Optionally, mix up some lime mayo (yogurt) for extra topping.

Notes

For dairy-free, substitute with plant-based cream cheese, coconut yogurt, and omit cheese or use vegan feta.
Add protein like grilled chicken, shrimp, or black beans for a heartier salad.
Swap pasta types easily—try rotini, bow ties, shells, or orzo.
Mix in extra veggies like diced bell peppers, tomatoes, or kale.
Adjust heat by using less cayenne or swapping cheddar for a milder cheese.