Description
This Creamy Street Corn Pasta Salad is a vibrant, flavorful dish perfect for dinner or gatherings. Combining tender pasta with the smoky sweetness of grilled corn, creamy cheeses, fresh herbs, and a spicy, tangy dressing, this salad offers a delightful blend of textures and bold flavors that celebrate classic street corn tastes in a hearty pasta salad format.
Ingredients
Dressing & 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
- 4 tablespoons salted butter
- 2 teaspoons smoked paprika
- 2 tablespoons chili powder
- 1/2 to 2 teaspoons cayenne pepper, adjust to preference
Salad Components
- 3/4 cup crumbled cotija or feta cheese
- 1 pound of 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
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook 1 pound of short pasta according to package instructions until al dente. Drain, rinse with cold water to stop cooking, and set aside to cool.
- Prepare the Corn: Grill or roast fresh ears of corn until slightly charred and cooked through. Once cooled, cut the kernels off the cob to yield about 2 cups of corn.
- Make Spiced Butter: In a small pan, melt 4 tablespoons of salted butter over medium heat. Stir in 2 teaspoons smoked paprika, 2 tablespoons chili powder, and 1/2 to 2 teaspoons cayenne pepper (adjust to your spice preference). Remove from heat and let cool slightly.
- Mix Creamy Dressing: In a medium bowl, combine 4 ounces room temperature cream cheese, 1/3 cup sour cream, 1/4 cup mayonnaise or yogurt, 2 tablespoons lime juice, 2 grated garlic cloves, 1 tablespoon chopped fresh chives, and 2 tablespoons extra virgin olive oil. Season with salt and pepper to taste, and mix until smooth and creamy.
- Combine Salad Ingredients: In a large mixing bowl, toss cooled pasta with grilled corn kernels, shredded romaine lettuce, 3/4 cup crumbled cotija or feta cheese, 1/2 cup torn fresh basil, 1/2 cup chopped fresh cilantro, 1/2 cup diced spicy cheddar cheese, and 1 diced avocado.
- Add Dressing and Spiced Butter: Pour the creamy dressing and the spiced melted butter over the pasta mixture. Gently toss all ingredients together to evenly coat the salad and blend flavors.
- Chill Before Serving: Refrigerate the salad for at least 15 minutes to allow flavors to meld before serving. Adjust seasoning if needed and serve chilled or at room temperature.
Notes
- Use short pasta shapes like penne, rotini, or farfalle for best texture.
- Adjust cayenne pepper to control the heat level in the salad.
- For a lighter version, substitute sour cream and mayonnaise with plain Greek yogurt.
- Grilling corn adds a smoky flavor, but roasting the corn in the oven works well too.
- Add extra lime juice or fresh chili for more tang or spice.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
