Description
Creamy street corn pasta salad inspired by Mexican street corn with charred corn, herbs, chili butter, and lime dressing.
Ingredients
Scale
- 1 lb short pasta
- 2 cups grilled or roasted corn
- 1 head romaine lettuce shredded
- 1/2 cup diced spicy cheddar cheese
- 1/2 cup fresh basil torn
- 1/2 cup fresh cilantro chopped
- 1 avocado diced
- 4 oz cream cheese
- 1/3 cup sour cream
- 3/4 cup cotija cheese crumbled
- 2 tbsp olive oil
- 1–2 garlic cloves grated
- 1 tbsp fresh chives chopped
- Salt and pepper
- 4 tbsp butter
- 2 tsp smoked paprika
- 2 tbsp chili powder
- 1/2–2 tsp cayenne pepper
- 1/4 cup mayonnaise
- 2 tbsp lime juice
Instructions
- Bring salted water to a boil and cook pasta until al dente according to package directions.
- Drain pasta and transfer it to a large mixing bowl while still warm.
- In the bowl mix cream cheese sour cream olive oil garlic chives cotija cheese salt and pepper to make the dressing.
- Add the cooked pasta and toss until coated.
- Fold in romaine lettuce corn cheddar cheese basil cilantro and avocado.
- In a skillet melt butter over medium heat then stir in chili powder paprika and cayenne and cook briefly until fragrant.
- In a small bowl mix mayonnaise with lime juice to create the lime dressing.
- Drizzle chili butter and lime mayo over the salad then toss gently before serving.
Notes
- Add avocado just before serving to keep it fresh.
- Let the salad sit 15 to 20 minutes before serving for better flavor.
- Extra lime juice can refresh the salad if serving after refrigeration.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 35 mg