Description
This Creamy Street Corn Pasta Salad is a vibrant and flavorful dish combining the smoky sweetness of grilled corn with creamy cheese, fresh herbs, and a zesty lime dressing. Perfect for a quick, satisfying lunch or a refreshing side for summer gatherings.
Ingredients
Dressing and Sauce
- 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
- 1/4 cup mayonnaise or yogurt
- 2 tablespoons lime juice
- 2 teaspoons smoked paprika
- 2 tablespoons chili powder
- 1/2 to 2 teaspoons cayenne pepper, adjust to preference
Cheese and Butter
- 3/4 cup crumbled cotija or feta cheese
- 1/2 cup spicy cheddar cheese, diced
- 4 tablespoons salted butter
Pasta and Vegetables
- 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 avocado, diced
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the short pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse with cold water to stop the cooking process; set aside.
- Prepare the Corn: Grill or roast fresh corn on the cob until slightly charred and tender, about 10 minutes on medium heat. Once cooled, cut the kernels off the cob to yield about 2 cups of corn.
- Make the Spiced Butter: In a small saucepan, melt the 4 tablespoons of salted butter. Stir in the smoked paprika, chili powder, and cayenne pepper. Remove from heat and let it cool slightly.
- Mix the Creamy Dressing: In a large bowl, combine the room temperature cream cheese, sour cream, extra virgin olive oil, grated garlic, chopped fresh chives, mayonnaise or yogurt, lime juice, salt, and pepper. Whisk until smooth and creamy.
- Combine Ingredients: Add the cooked pasta, grilled corn kernels, crumbled cotija or feta cheese, diced spicy cheddar cheese, shredded romaine lettuce, torn basil, chopped cilantro, and diced avocado into the bowl with the dressing. Pour in the spiced butter and toss everything together gently but thoroughly to evenly distribute flavors.
- Adjust Seasoning: Taste the salad and add additional salt, pepper, or lime juice to suit your preference.
- Chill and Serve: Refrigerate the salad for at least 10-15 minutes before serving to allow the flavors to meld together. Serve cold or at room temperature.
Notes
- For a vegetarian option, use a plant-based cream cheese and sour cream alternative if desired.
- Adjust the amount of cayenne pepper to control the heat level in the salad.
- This salad can be prepared a few hours in advance and stored covered in the refrigerator.
- Add grilled chicken or shrimp if you want to include protein.
- Use gluten-free pasta if you need the salad to be gluten-free.
