Description
Creamy Street Corn Pasta Salad is a vibrant, flavorful dish that brings the essence of Mexican street corn to your summer table. This delightful salad combines al dente pasta with fresh grilled corn, creamy dressing, and an assortment of herbs and spices, creating a refreshing side or main course perfect for potlucks, barbecues, or casual dinners. Quick to prepare and easy to customize, it’s a versatile recipe that showcases seasonal ingredients while tantalizing your taste buds with every bite.
Ingredients
Scale
- 4 oz 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 lb 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
Instructions
- Cook short pasta in salted boiling water until al dente. Drain and set aside.
- In a large bowl, mix cream cheese, sour cream, olive oil, garlic, chives, salt, and pepper until smooth.
- Add cooked pasta to the dressing and toss to coat.
- Fold in grilled corn, cotija cheese, avocado, cilantro, and basil gently.
- Season with melted butter mixed with smoked paprika and chili powder. Adjust seasoning to taste.
- Chill for 30 minutes before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 40mg