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.
Ingredients
- 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
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.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 40mg
