Description
Creamy Street Corn Pasta Salad with charred corn, fresh herbs, and a tangy lime dressing. Perfect for summer meals and make-ahead prep.
Ingredients
Scale
- 1 lb short pasta
- 2 cups grilled or roasted corn
- 1 head romaine lettuce, shredded
- 1/2 cup fresh basil, torn
- 1/2 cup fresh cilantro, chopped
- 1/2 cup spicy cheddar cheese, diced
- 1 avocado, diced
- 4 oz cream cheese
- 1/3 cup sour cream
- 3/4 cup cotija cheese
- 2 tbsp olive oil
- 1–2 garlic cloves, grated
- 1 tbsp chives
- Salt and pepper
- 4 tbsp butter
- 1/2–2 tsp cayenne pepper
- 2 tsp smoked paprika
- 2 tbsp chili powder
- 1/4 cup mayonnaise
- 2 tbsp lime juice
Instructions
- Cook pasta according to package instructions until al dente and drain
- Toss pasta lightly with olive oil and let cool slightly
- Grill or roast corn until lightly charred
- Mix cream cheese, sour cream, olive oil, garlic, chives, cotija, salt, and pepper until smooth
- In a separate bowl mix mayonnaise and lime juice
- Melt butter and stir in cayenne, smoked paprika, and chili powder
- Combine pasta, corn, lettuce, herbs, and cheese in a large bowl
- Add dressing and toss until well coated
- Drizzle chili butter and lime mayo over the salad
- Gently fold in diced avocado just before serving
Notes
- Cook pasta al dente to avoid mushy texture
- Do not mix hot pasta with dressing
- Add avocado just before serving to prevent browning
- Adjust spice level to taste with cayenne and chili powder
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6
- Sodium: 480
- Fat: 26
- Saturated Fat: 12
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 4
- Protein: 10
- Cholesterol: 45