Creamy Street Corn Pasta Salad

Name: Creamy Street Corn Pasta Salad
Prep time: PT-486519H59M59S
Cook time: PT-486519H59M59S
Total time: PT-486519H59M59S
Cuisine: Mexican
Ingredients: 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; 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; 4 tablespoons salted butter; 2 teaspoons smoked paprika; 2 tablespoons chili powder; 1/2 to 2 teaspoons cayenne pepper, adjust to preference; 1/4 cup mayonnaise or yogurt; 2 tablespoons lime juice

Jump to Recipe

If you’re craving a dish that combines the rich, smoky flavors of Mexican street corn with a creamy pasta salad, this Creamy Street Corn Pasta Salad is a must-try! With its combination of charred corn, zesty lime, and tangy spices, this dish is perfect for summer gatherings, potlucks, or even a simple family dinner. The creamy dressing, made with cream cheese, sour cream, and fresh herbs, brings everything together for a refreshing and satisfying experience.

Why You’ll Love Creamy Street Corn Pasta Salad

This Creamy Street Corn Pasta Salad is not only delicious but incredibly easy to make. The combination of creamy, smoky, and spicy flavors makes this dish a crowd favorite. Whether you’re hosting a barbecue, prepping for a picnic, or just looking for a comforting side dish, this recipe is quick to prepare, can be made ahead, and is incredibly versatile. Plus, the addition of sweet corn and fresh herbs gives it a burst of freshness that will have everyone coming back for seconds!

Ingredients for Creamy Street Corn Pasta Salad

Cream Cheese: Adds richness and a creamy texture to the dressing.

Sour Cream: Brings a tangy contrast to the creamy base, complementing the spices.
Olive Oil: Used to coat the pasta and help the dressing adhere better.
Garlic Cloves: Infuses the dressing with a subtle, aromatic flavor.

Cotija or Feta Cheese: Crumbled cheese that adds a salty, tangy flavor to balance the sweetness of the corn.
Pasta (short shape): The main base of the salad, providing a hearty texture.
Romaine Lettuce: Offers a crisp crunch and freshness.

Corn (grilled or roasted): The star of the dish, bringing smoky, sweet flavors.
Fresh Basil & Cilantro: Herbs that bring brightness and freshness to the salad.
Spicy Cheddar Cheese: Adds a mild heat and cheesy goodness to the dish.

Avocado: Brings creaminess and a refreshing touch.
Butter & Spices (Paprika, Chili Powder, Cayenne): Infuses the dish with warm, smoky heat.
Mayonnaise or Yogurt: Creates the tangy, creamy dressing for the pasta.

Lime Juice: Brightens the flavors and adds a citrusy zing.

Substitution Suggestions

If you need to adjust the recipe to suit dietary preferences or what you have on hand, there are plenty of swaps you can make without sacrificing flavor:

Cream Cheese and Sour Cream: You can substitute Greek yogurt for either of these to lower the fat content. For a dairy-free version, opt for coconut yogurt and dairy-free cream cheese.

Cotija Cheese: If you can’t find Cotija, feta or queso fresco are good alternatives, while grated parmesan can also work in a pinch.
Pasta: Any short pasta, like rotini or bowtie, will work perfectly for this recipe.
Corn: Fresh corn is ideal, but frozen or even canned corn can be used—just be sure to char it in a pan to mimic the grilled flavor.

Step-by-Step Instructions

Prepare the Dressing: In a large salad bowl, combine cream cheese, sour cream, olive oil, garlic, and chives. Season with salt and pepper to taste.
Cook the Pasta: Bring a pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and toss with a bit of olive oil to prevent sticking. Let cool for about 10-15 minutes.
Combine the Ingredients: Add the cooked pasta to the dressing. Stir in the shredded lettuce, grilled corn, basil, cilantro, spicy cheddar, and diced avocado. Toss everything together until well-coated.

Make the Chili Butter: In a small skillet, melt butter and stir in chili powder, paprika, cayenne, and a pinch of salt. Let the spices bloom for about a minute and then remove from heat.
Make the Lime Mayo Dressing: Mix mayonnaise (or yogurt) with fresh lime juice and a pinch of salt. This will add a refreshing tang to the dish.
Serve: Serve the salad chilled or at room temperature, topped with a drizzle of lime mayo and a spoonful of chili butter. For the best flavor, let it sit for a while to allow the spices to meld together.

Tips & Tricks

Don’t Overcook the Pasta: It’s important to avoid overcooking the pasta. If it’s cooked too early, it might clump together. Toss with olive oil right after draining to help prevent this.
Grill Corn Carefully: When grilling corn, make sure to turn it frequently to avoid burning. The goal is to get those nice golden spots, not to char it completely.
Fresh Avocado: To prevent the avocado from browning, add it just before serving and squeeze some lime juice over it to keep it fresh.

Taste and Adjust: Before serving, taste the salad and adjust the seasoning as needed. Cold temperatures can mute the flavors, so a little extra lime or salt might be necessary.

Pairing Ideas and Variations

This Creamy Street Corn Pasta Salad can be served on its own or alongside a variety of dishes. For a complete meal, pair it with grilled chicken skewers, blackened shrimp, or carne asada for a flavorful combination. It also pairs perfectly with some crispy tortilla chips and fresh guacamole for a fun snack or appetizer.

For a spicy twist, consider adding a few extra dashes of hot sauce or incorporating jalapeños into the salad for some heat. If you prefer a milder version, simply reduce the cayenne and chili powder.

Storing and Make-Ahead Tips

Storage: This salad keeps well in the fridge for up to 3-4 days. The flavors actually improve after a day as everything has time to meld together. However, it’s best to add the avocado just before serving to prevent it from browning.
Make Ahead: You can prepare the pasta, corn, and dressing ahead of time. Keep them separately in the fridge, and combine them with the fresh ingredients just before serving. This makes the recipe ideal for meal prepping or making ahead for a party.

This creamy street corn pasta salad is the perfect blend of smoky, spicy, and creamy flavors, making it an irresistible dish that will disappear quickly at your next gathering!

Conclusion

In conclusion, this Creamy Street Corn Pasta Salad is a vibrant, flavorful dish that brings the best of Mexican street corn into the world of pasta salad. The smoky, sweet charred corn paired with the creamy, tangy dressing and fresh herbs makes for a delightful side dish or even a standalone meal. Whether served at a potluck, barbecue, or family dinner, this salad is sure to be a crowd-pleaser. Its customizable heat level, make-ahead convenience, and rich, satisfying flavors make it a versatile addition to any meal. With the simple steps outlined above, you’ll have a delicious dish that’s easy to prepare and full of vibrant flavors.

FAQ

1. Can I use frozen corn for this pasta salad?

Yes, you can use frozen corn if fresh corn is unavailable. To mimic the grilled flavor, char the frozen corn in a hot skillet with a little oil before adding it to the salad. This helps bring out the sweet, smoky flavors that are characteristic of Mexican street corn.

2. How can I make the dressing less creamy?

If you prefer a lighter dressing, you can substitute some of the cream cheese and sour cream with Greek yogurt. This will still maintain the tangy, creamy flavor but with fewer calories and fat. Alternatively, use a dairy-free cream cheese for a completely dairy-free version.

3. How long does the Creamy Street Corn Pasta Salad last in the fridge?

When stored in an airtight container, this pasta salad will last for 3-4 days in the fridge. However, it’s best to add the avocado just before serving to prevent it from browning and becoming mushy.

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