Description

Creamy and spicy street corn pasta salad packed with fresh herbs, smoky corn, and a zesty lime mayo drizzle. Perfect for barbecues, picnics, or Labor Day.

Ingredients

Scale

4 oz cream cheese (room temperature)

1/3 cup sour cream

2 tbsp olive oil

1–2 grated garlic cloves

1 tbsp fresh chives, chopped

Salt and pepper to taste

3/4 cup cotija or feta cheese

1 lb short pasta

1 head romaine lettuce, shredded

2 cups grilled or roasted corn (3–4 ears)

1/2 cup fresh basil, torn

1/2 cup cilantro, chopped

1/2 cup spicy cheddar cheese, diced

1 avocado, diced

4 tbsp salted butter

2 tsp smoked paprika

2 tbsp chili powder

1/2–2 tsp cayenne pepper

1/4 cup mayonnaise or yogurt

2 tbsp lime juice

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Instructions

1. Make the dressing with cream cheese, sour cream, olive oil, garlic, chives, and cotija.

2. Boil pasta until al dente; drain and mix with dressing.

3. Add lettuce, corn, herbs, cheese, and avocado; toss well.

4. Melt butter, add chili spices; drizzle over salad.

5. Mix mayo and lime juice; spoon over salad before serving.

Notes

Serve warm or cold.

Adjust spice levels to taste.

Refrigerate leftovers in an airtight container up to 3 days.